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CHURROS




Source of Recipe


rgm


List of Ingredients




To make 12 to 15

2 cups water
1 teaspoon salt
2 cups all-purpose flour
Vegetable oil or shortening for deep fat frying
Sugar


Recipe



In a heavy 2 to 3 quart saucepan, bring the water and salt to a boil over high heat. Immediately remove the pan from the heat and pour in the flour all at once. Beat vigorously with a wooden spoon until the mixture forms a thick coarse paste that pulls away from the sides of the pan in a mass. Cool to room temperature.

Heat 2 to 3 inches of oil or shortening in a deep fat fryer or large, heavy skillet until it is very hot but not smoking, or until it reaches a temperature of 400 F. on a deep frying thermometer.

Spoon about half of the dough into a large metal cookie press fitted with a star disc, and press three or four 6-inch long ribbons of dough directly into the hot fat, cutting the ribbons off at the tip with a small knife as you proceed. Turning the crullers occasionally, fry them for 5 to 8 minutes, or until they are a rich golden brown on all sides. Using kitchen tongs, transfer the browned crullers to a double thickness of paper towels to drain while you fry the rest.

Serve the crullers while they are still warm. Just before serving, sprinkle them liberally with sugar.

NOTE: Do not try to force the churros paste through a pastry bag--the mixture is so stiff it must be shaped with a cookie press or, if you can find it, one of the special churros makers used in Spain.