Churros (Spanish Doughnuts) Recipe

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Churros (Spanish Doughnuts) Ingredients

1/4 cup butter or margarine,
1 cut into small pieces
1/8 tsp salt
1 1/4 cup all purpose flour, sifted
3 eggs
1/4 tsp vanilla extract
1 salad oil for deep frying
1/2 tsp cinnamon
1/2 cup sugar

A Recipe for
Churros (Spanish Doughnuts)

He who lives by the sword eats with bloody hands.
Anonymous

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

This Churros (Spanish Doughnuts) recipe is one of many in our Bread Category.

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This Recipe for Churros (Spanish Doughnuts) is one of thousands in the Recipes-to-go Bread Cookbook.

Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.
Edward Abbey

Churros (Spanish Doughnuts) Recipe
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This is a recipe for Churros (Spanish Doughnuts) from the recipe cookbook of Recipes-to-go (Bread)

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Churros (Spanish Doughnuts) recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Churros (Spanish Doughnuts)

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
Voltaire

Churros (Spanish Doughnuts) Directions

In a medium saucepan, combine butter with 1/2 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 1-1/2 inch) to 380*F on deep fry
thermometer. Press the doughnut mixture through a large pastry bag
with a large, fluted tip, 1/2 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

Serves: 24

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Churros (Spanish Doughnuts) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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