Post by ellise on Jul 21, 2005 5:42:38 GMT 10
These were a tradition when I was growing up.
Traditional Spanish and Mexican churros are sweet dough spirals like doughnuts that are deep-fried and coated with a cinnamon-sugar mixture.
Special Touch:
For a chocolate-covered delight, dip one end of each cooled churro into melted chocolate candy coating (almond bark), and place on waxed paper until set
Vegetable oil for frying
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 tsp salt
3 eggs
Powdered sugar or cinnamon-granulated sugar mixture
Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan.
Heat water and butter to rolling boil in 3-quart saucepan.
Remove from heat; quickly stir in flour and salt.
Stir vigorously over low heat until mixture forms a ball.
Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.
Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil.
Cook, turning freqently, until deep golden brown; drain.
Sprinkle generously with powdered sugar.
Serve warm.
Traditional Spanish and Mexican churros are sweet dough spirals like doughnuts that are deep-fried and coated with a cinnamon-sugar mixture.
Special Touch:
For a chocolate-covered delight, dip one end of each cooled churro into melted chocolate candy coating (almond bark), and place on waxed paper until set
Vegetable oil for frying
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 tsp salt
3 eggs
Powdered sugar or cinnamon-granulated sugar mixture
Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan.
Heat water and butter to rolling boil in 3-quart saucepan.
Remove from heat; quickly stir in flour and salt.
Stir vigorously over low heat until mixture forms a ball.
Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.
Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil.
Cook, turning freqently, until deep golden brown; drain.
Sprinkle generously with powdered sugar.
Serve warm.
