Sunday, May 6, 2012

Churros


There are many different types of dounuts
and each make my tummy happy.

Fritters- filled with fruit

Beignets- Square dounuts served with powdered sugar
A favorite breakfast served here in Louisiana

But today we are making the Spanish dounut
Churro

It is served warm with cinnamon sugar and a cup of
Mexican Hot Chocolate

Churro
1/2 cup sugar
2 tsp cinnamon
1 cup water
2 Tbs brown sugar
1/3 cup butter
1/2 tsp salt
1 cup flour
2 eggs
1/2 tsp vanilla
oil

In a shallow dish mix 1/2 cup sugar and cinnamon and set aside.

In a medium sauce pan bring water, brown sugar, butter
and salt to a full boil.

Remove from heat and mix in flour. 
Mix well until doughy ball forms.

In a separate bowl mix the eggs and vanilla together.
Add to the dough and mix until well blended.
The dough will be glossy.

Put dough into a decorator tube.
I use my Pampered Chef
Easy Accent Decorator


Heat 2" oil to 350 degrees.  Test oil by squeezing
dough into the oil.  The oil should bubble instantly.

Once the oil is hot enough squeeze 4 or 5 churros.
Cut dough with knife off tube.
Make sure not to cook to many at once.
Cook 1 minute then turn and
cook until golden brown.
Remove with slotted spoon onto paper towel.

Roll in the sugar and cinnamon mix while hot.



If you are looking for an extra special dessert
serve Churros with vanilla pudding and strawberries.


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