Churros (spanish doughnuts)
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine, |
| Cut into small pieces | ||
| ⅛ | teaspoon | Salt |
| 1¼ | cup | All purpose flour, sifted |
| 3 | Eggs | |
| ¼ | teaspoon | Vanilla extract |
| Salad oil for deep frying | ||
| ½ | teaspoon | Cinnamon |
| ½ | cup | Sugar |
Directions
In a medium saucepan, combine butter with ½ cup water. Stir over low heat until butter is melted. Bring just to boiling; add salt, and remove from heat. Add flour all a once; beat very hard with a wooden spoon. over low heat, beat until very smooth-about 2 minutes. Remove from heat; let cool slightly. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Continue beating until mixture has a satinlike sheen. Meanwhile, in a deep skillet or deep fryer, slowly heat salad oil (at least 1-½ inch) to 380*F on deep fry thermometer. Press the doughnut mixture through a large pastry bag with a large, fluted tip, ½ inch wide. With wet scissors, cut batter into 2 inch lengths as it drops into hot oil. Deep fry, a few at a time, 2 minutes on each side, or until golden-brown. Lift out with slotted spoon; drain well on paper towels. Meanwhile combine cinnamon and sugar in a medium bowl. Toss drained doughnuts in sugar mixture to coat well. Serve warm.
From McCalls "World-Wide Cooking. Typos by Val