Churros (mexican crullers) #1

Yield: 16 Servings

Measure Ingredient
\N \N Oil; for frying
1 cup Water
6 tablespoons Butter
⅛ teaspoon Salt
1 cup All-purpose flour
3 \N Eggs
¼ teaspoon Cinnamon
1 cup Powdered sugar; approx

Date: Fri, 1 Mar 1996 09:52:55 -0600 From: mkeri@... (Mike Keri)

Recipe By : Rosilyn Pour oil 1 inch deep into a 10 inch skillet. Heat to 370 degrees. Bring water to 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 large star tip. Squeeze directly into hot oil, making churros about 8 inches long. Cook 3 or 4 at a time until a deep golden brown; turn occasionally. Drain over skillte, then on paper towels. Sift powdered sugar over churros. Serve immediately. Do not store. Makes 16 churros. Variation: (This came from Lydia Rodriguez.) Use 1 cup granulated sugar mixed with ½ teaspoon cinnamon instead of powdered sugar. Per serving: 1714 Calories; 82g Fat (43% calories from fat); 30g Protein; 216g Carbohydrate; 726mg Cholesterol; 1132mg Sodium NOTES : These were brought to Mexico by the Spainards. These crullers are often served with hot chocolate in Mexico.



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