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Churros
Description:
Makes about 2 dozen, 4 inch churros
Ingredients:
1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste
Directions:
Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F.
In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil.
Remove from the heat and add the flour. Stirring in the flour will take some muscle.
Mix it in until well blended. In a separate bowl, mix the eggs and vanilla together,
then add this mixture to the flour mixture.
Stir until well blended and all the egg is completely mixed in.
Fill your decorating tool with the churro recipe dough,attach the largest star tip you have.
Test your oil by placing a small amount of dough in it.
The dough should bubble up right away
if not that means the oil is not hot enough and a soggy churro is on the way.
Once the oil is hot enough, squeeze some dough (with decorator) into the oil about
4 inches long.
I used my finger to release the dough from the decorator.
Careful not to burn yourself.
You should be able to cook 4 or 5 churros at a time.
Cook them about 1 minute and turn them over with a slotted spoon.
Cook an additional minute or two. You're looking for that nice golden brown color.
Remove the churros with the slotted spoon and place them on a paper towel
to absorb excess grease. While still warm, roll each churro into the
dish with the sugar and cinnamon until coated.
Tips:
Make sure your oil is hot, otherwise you may end up with soggy churros and
we can't have
that. Get yourself one of the frosting decorator tools. They make your
churros look like the
kind you buy at the fair. Very professional.
This tool can also be used for many other recipes
like deviled eggs,
twice baked potatoes and of course cake decorating.
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