Spanish Churros the Editors of Publications International, Ltd.
Makes about 3 dozen cookies
|1/4||cup (1/2 stick) butter|
|6||tablespoons sugar, divided|
|1||cup all-purpose flour|
|Vegetable oil for frying|
|1||teaspoon ground cinnamon|
- Place water, butter, 2 tablespoons sugar and salt in medium saucepan; bring to a boil over high heat. Remove from heat; add flour. Beat with spoon until dough forms ball and releases from side of pan. Vigorously beat in eggs, 1 at a time, until mixture is smooth. Spoon dough into pastry bag fitted with large star tip. Pipe 3X1-inch strips onto waxed-paper-lined baking sheet. Freeze 20 minutes.
- Pour vegetable oil into 10-inch skillet to 3/4-inch depth. Heat oil to 375°F. Transfer frozen dough to hot oil with large spatula. Fry 4 or 5 churros at a time until deep golden brown, 3 to 4 minutes, turning once. Remove churros with slotted spoon to paper towels; drain.
- Combine remaining 4 tablespoons sugar with cinnamon. Place in paper bag. Add warm churros, 1 at a time; close bag and shake until churros is coated with sugar mixture. Remove to wire rack. Repeat with remaining sugar mixture and churros; cool completely. Store tightly covered at room temperature or freeze up to 3 months.
Check out more recipes for European