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Churros




Source of Recipe


High School Spanish Class


Recipe Introduction


Brought to Mexico by the Spaniards, these crullers are often served with hot chocolate.


List of Ingredients




Oil for frying
6 tablespoons butter
1 cup all-purpose flour
1/4 teaspoon cinnamon
1 cup water
1/8 teaspoon salt
3 eggs
1 cup powdered sugar

Recipe



Pour oil 1" deep into a 10" skillet.
Heat to 370°.
Bring water to a boil in a 2-quart saucepan.
Add butter and salt.
Heat until butter is melted.
Add flour all at once; remove from heat.
Beat until mixture is smooth and is the consistency of mashed potatoes.
Beat in one egg at a time.
When smooth, beat in cinnamon.
Turn mixture into a pastry bag fitted with a star tip.
Squeeze directly into hot oil, making churros about 8" long.
Cook 3 or 4 at a time until a deep golden brown, turn occassionally.
Drain over skillet, then on paper towels.
Soft powdered sugar over churros.
Serve immediately.
Do not store.

Makes 16.