Churros (Mexican Crullers) #1

Categories: Dessert

Serves: 16 Servings

Ingredients:

Oil; for frying
1 c Water
6 tb Butter
1/8 ts Salt
1 c All-purpose flour
3 Eggs
1/4 ts Cinnamon
1 c Powdered sugar; approx

Instructions:
Date: Fri, 1 Mar 1996 09:52:55 -0600

From: mkeri@cln.etc.bc.ca (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 1/2 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.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Previous: Churros (Fried Choux Pastries) | Next: Churros (Mexican Crullers) #2