Churros

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Ingredients

1 cup cold water

1⁄2 cup unsalted butter

1⁄4 cup sugar

1 teaspoon lemon zest

1⁄4 teaspoon coarse salt

1 cup all-purpose flour, sifted

3 eggs, room temperature

Canola oil, for deep frying

Icing sugar, for dusting

In medium saucepan, combine water, butter, sugar, lemon zest and salt. Bring to boil over medium heat. Reduce to low; slowly add flour and mix well. Remove from heat. Add eggs one at a time, beating well after each addition. Spoon batter into pastry bag fitted with large star tip (can be refrigerated up to 12 hours at this point).

Heat oil to 350°F in shallow pan. Hold pastry bag over oil and drop in 1-inch pieces of dough, careful not to splatter oil. Fry, turning churros often, until golden brown, about 1 minute. Remove with slotted spoon; drain on paper towels. Dust with icing sugar and serve immediately. Serves 8 to 10.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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