Churros (Spanish Doughnuts)

NELady's Note:

From Foods with a Foreign Flavor textbook. Posted for ZWT '09.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 12

Yield: 36.0 churros

• 4 tablespoons butter, cut in pieces
• 1/2 cup water
• 1/8 teaspoon salt
• 1 1/4 cups all-purpose flour
• 3 eggs
• 1/4 teaspoon vanilla
• oil, for frying
• 1/2 teaspoon cinnamon
• 1/2 cup sugar

Directions:

1. In medium saucepan, combine butter and water. Bring to a boil; add salt and remove from heat.
2. Add flour all at once; beat with wooden spoon.
3. Return to heat; beat with wooden spoon for 2 minutes. Remove from heat; let cool.
4. Beat in an egg at a time. Add vanilla and continue beating until mixture is satiny.
5. Press mixture through fluted tip pastry bag or cookie press, 1/2-inch wide opening. With wet scissors, cut into 2-inch strips as it drops in fat heated to 350*F. Fry for 2 minutes on each side. Do a few at a time.
6. Drain; roll in cinnamon sugar mixture.

Reviews

[Jamilahs_Kitchen]

This was a fun recipe I finally got to use my little pamperd chef tool for something. These really do puff up and I wasn't able to lay them down into the oil length wise but I used a small pot. Super fun to make and not a bad little doughnut. I'm from cali so I've taste alot of churros but I just felt these were missing a little something extra in the taste area. Thanks for posting. Made for ZWT 5.

[Az G]

I have a long standing love affair with Churros. Thanks to my gluten intolerance I haven't had one in over 10 years. But yesterday, I HAD A CHURRO!! :) :) Used Gluten-Free All-Purpose Flour Mix #1 to make these gluten free. Had to add about 1/4 cup extra water as a result, but otherwise followed the recipe exactly. Thanks so much for sharing! Made for ZWT5 Groovy GastroGnomes.