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Churros II Recipe


"Spanish Crullers."
Original recipe yield: 24 churros.
Prep Time:
15 Minutes
Cook Time:
45 Minutes
Ready In:
2 Hours 40 Minutes
Servings:
24

Churros II INGREDIENTS:

  • 2 quarts vegetable oil for frying
  • 1 cup water
  • 1/2 cup margarine
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/4 cup white sugar
  • 1/4 teaspoon ground cinnamon

Churros II DIRECTIONS:

  1. In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
  2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
  3. Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.


Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.