Title: Churros (Spanish Doughnuts)
 Categories: Desserts, Snacks, Spain
      Yield: 24 Servings
    1/4 c  Butter or margarine,
           Cut into small pieces
    1/8 ts Salt
  1 1/4 c  All purpose flour, sifted
      3    Eggs
    1/4 ts Vanilla extract
           Salad oil for deep frying
    1/2 ts Cinnamon
    1/2 c  Sugar
  In a medium saucepan, combine butter with 1/2 cup water. Stir over low
  heat until butter is melted. Bring just to boiling; add salt, and
  remove from heat.
  Add flour all a once; beat very hard with a wooden spoon. over low
  heat, beat until very smooth-about 2 minutes.
  Remove from heat; let cool slightly. Beat in eggs, one at a time,
  beating well after each addition. Add vanilla. Continue beating until
  mixture has a satinlike sheen.
  Meanwhile, in a deep skillet or deep fryer, slowly heat salad oil (at
  least 1-1/2 inch) to 380*F on deep fry thermometer.
  Press the doughnut mixture through a large pastry bag with a large,
  fluted tip, 1/2 inch wide. With wet scissors, cut batter into 2 inch
  lengths as it drops into hot oil.
  Deep fry, a few at a time, 2 minutes on each side, or until
  golden-brown. Lift out with slotted spoon; drain well on paper towels.
  Meanwhile combine cinnamon and sugar in a medium bowl.
  Toss drained doughnuts in sugar mixture to coat well. Serve warm.
  From McCalls "World-Wide Cooking.
  Typos by Val

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