1 cup water
1/2 t salt
1 T sugar
1/2 cup butter
1 cup flour
Oil for frying
Cinnamon sugar to sprinkle over
Place the water, salt, sugar and butter in heavy saucepan. Heat slowly until butter melts, then bring to a full boil. Add flour all at once, and beat vigorously until mixture is thick and smooth.
Continue beating over medium heat for about 2 minutes, then remove.
Add eggs, one at a time, beating vigorously after each addition until mixture is smooth. A handheld mixer is useful.
Heat 2 inches of oil in a heavy vessel. Heat it to 390 F.
Scoop mixture into a large pastry bag with a large star tip and fold down top of bag to seal. Squeeze bag over hot oil, pushing out a rope of paste 4 to 5 inches long. Cut with a knife, letting rope fall gently into oil. Rapidly form about 6 more Churros the
same way. Turn them frequently until golden, about 2 minutes.
Remove with a slotted spoon and drain on paper towels. Cook all the remaining dough the same way and while the Churros are still warm sprinkle generously with cinnamon sugar. Makes 3 to 4 dozen 4-5 inch Churros.
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