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
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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