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LOCATION: Recipes >> Mexican >> Churros

Print this Recipe    Churros

1 cup water
1/2 t salt
1 T sugar
1/2 cup butter
1 cup flour
4 eggs
Oil for frying
Cinnamon sugar to sprinkle over

Place the water, salt, sugar and butter in heavy saucepan. Heat
slowly until butter melts, then bring to a full boil. Add flour
all at once, and beat vigorously until mixture is thick and smooth.
Continue beating over medium heat for about 2 minutes, then remove.
Add eggs, one at a time, beating vigorously after each addition
until mixture is smooth. A handheld mixer is useful.

Heat 2 inches of oil in a heavy vessel. Heat it to 390 F.

Scoop mixture into a large pastry bag with a large star tip and
fold down top of bag to seal. Squeeze bag over hot oil, pushing
out a rope of paste 4 to 5 inches long. Cut with a knife, letting
rope fall gently into oil. Rapidly form about 6 more Churros the
same way. Turn them frequently until golden, about 2 minutes.
Remove with a slotted spoon and drain on paper towels. Cook all
the remaining dough the same way and while the Churros are still
warm sprinkle generously with cinnamon sugar. Makes 3 to 4 dozen
4-5 inch Churros.

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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
YummyEZ, December 29, 2004 - 09:37 PM
Reviewer: Chihuahua from California
This recipe was very easy to prepare. The most time spent was during the frying process. I made 2" ropes, and made approx. 100 churros (minus the ones I ate). The total time: approx. 1 hr. (using a small saucepan, and making small churros) It would definetly be less time if using a larger saucepan, and making ropes the size recommended in recipe.

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