MEXICAN CRULLERS (CHURROS) RECIPE
All
you need is a few simple ingredients and 50 minutes for Mexican Crullers (Churros).
Prep
Time : 20 mins
Cook
Time : 30 mins
Total
Time : 50 mins
Servings : 12 to 15
INGREDIENTS
·
1
cup water
·
4
tablespoons unsalted butter
·
2
tablespoons brown sugar
·
1
teaspoon vanilla extract
·
1/4
teaspoon salt
·
1
cup all-purpose flour
·
4
to 5 eggs
·
Canola
oil, for frying
·
1/2
cup sugar
·
1/2
teaspoon ground cinnamon
INSTRUCTIONS
1.
To
make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar,
vanilla, and salt over medium-high heat until the edges of the liquid start to
bubble. Add the flour all at once and stir briskly with a wooden spoon until
well mixed and no lumps of flour remain.
2.
Remove
from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon
after each. The dough should look soft and glossy and keep a "hook"
shape when the spoon is pulled from the dough. If not, beat in the last egg.
3.
Scrape
the dough into a pastry bag fitted with a star tip. Pour enough canola oil into
a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat
until the tip of the handle of a wooden spoon gives off a slow steady stream of
tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers.
Pipe only as many crullers into the oil as fit comfortably. Overcrowding the
pan will result in soggy crullers. Fry, turning once, until golden brown on
each side. Drain on paper towels. Repeat with the remaining dough.
4.
Put
the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix.
Drop a few crullers at a time into the bag and shake until coated. Best served
as soon as possible.
Recipe
from foodnetwork.com
Delicious Food Recipes
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