MEXICAN CHURROS
From burgandy26 15 years agoIngredients
- 1 CUP water shopping list
- 1/2 CUP butter OR margarine shopping list
- 1/3 CUP PLUS 1 TSP sugar DIVIDED shopping list
- 1/3 CUP cinnamon shopping list
- 1/4 TSP salt shopping list
- 1/4 TSP ground nutmeg shopping list
- 1 CUP all-purpose flour shopping list
- 4 eggs shopping list
- 1/2 TSP vanilla extract shopping list
- vegetable oil shopping list
How to make it
- COMBINE WATER,BUTTER,1 TSP SUGAR,SALT,AND NUTMEG IN A 2- QT SAUCEPAN.HEAT OVER MED-HIGH HEAT UNTIL BUTTER IS MELTED,STIRRING OCCASIONALLY.INCREASE HEAT TO HIGH,BRING TO A FULL ROLLING BOIL.
- ADD FLOUR ALL AT ONCE TO SAUCEPAN REMOVE FROM HEAT,BEAT WITH WOODEN SPOON UNTIL MIXTURE FORMS SMOOTH,THICK PASTE,COOK AND STIR OVER MED-HIGH HEAT 1-2 MIN,UNTIL MIXTURE PULLS AWAY FROM SIDE OF PAN AND FORMS A BALL,AND FILM FORMS AT THE BOTTOM OF THE PAN.
- ADD EGGS 1 AT A TIME,BEATING AFTER EACH ADDITION,UNTIL DOUGH IS SMOOTH AND SHINY,STIR IN VANILLA,LET DOUGH STAND AT ROOM TEMPERATURE,15 MIN.
- HEAT DEEP PAN WITH OIL AT 375F,
- SPOON DOUGH INTO PASTRY BAG,FITTED WITH A LRG STAR TIP
- PRESS THE DOUGH DIRECTLY INTO HOT OIL IN 6 INCH STRIPS,CUTTING STRIPS WITH SCISSORS TO DETACH,FRY STRIPS 3 OR 4 AT A TIME,5-7 MINUTES,UNTIL GOLDEN BROWN,REMOVE WITH TONGS,AND ROLL IN 1/3CUP SUGAR,AND 1/3 CUP CINNAMON MIXED TOGETHER,AND YOU CAN ADD DULCE DE LECHE WITH A SYRINGE,IN THE MIDDLE OF THE CHURRO, ENJOY
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