Churros (Spanish Doughnuts) Recipe




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)

 

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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.


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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)

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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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