Churros (mexican crullers) #2
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ½ | cup | Butter |
| 1 | cup | Unsifted flour |
| 1 | dash | Salt (up to) |
| 4 | Eggs | |
| Fat or oil for frying | ||
| Confectioners' sugar | ||
Directions
From: Wendy Lockman <wlockman@...> Date: Fri, 1 Mar 1996 17:39:50 -0500 Put water in a saucepan and bring to a boil. Add butter, and as soon as i melted, add flour and salt. Stir over heat until mixture forms a mass. Cool slightly, and beat in eggs, one at a time, until smooth. Put in a pastry bag with a star tube (or into a churros gun, called a churr and squeeze in a continuous spiral into deep fat heated to 370 degrees. When brown, drain; sprinkle with confectioners' sugar.
Wis/Gramma, 8/20/95.
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