Churros

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Churros Ingredients

2/3 c Sugar; plus	2 tb Vegetable oil
1 tb Sugar	1/2 ts Salt
1 1/2 ts Ground cinnamon; (optional,	1 c All-purpose flour
Preferably Mexican canela)	Oil to a depth of 1"; for

Instructions for Churros

Combine 2/3 cup sugar and cinnamon and spread onto a plate. Set aside. In a 2-quart saucepan combine 2 tablespoons vegetable oil, remaining 1 tablespoon sugar, salt, and 1 cup water. Set over high heat, and bring to a boil, stirring occasionally. Remove from heat, and add the flour all at once, stirring vigorously until the mixture forms into a thick, smooth-textured ball. Let cool in saucepan. Heat the oil for frying in a deep 9-inch cast-iron skillet over medium-high heat. Heat to 375 degrees, checking temperature with a deep-fry thermometer. Scoop the dough into a churrera, cookie press fitted with a 3/8-inch fluted opening, or a heavy-duty pastry bag fitted with a 3/8-inch star tip. Holding your cookie press or pastry bag a few inches above the hot oil, press out a 5-inch length of dough, letting it dangle into the oil, then cut it free with a small knife. Cook until deep golden brown, about 3 minutes. Remove it to a paper towel-lined baking sheet, let it cool 1 minute. Test for doneness. The churro shouldnt be doughy inside, it should just be a little soft. If you are not using a thermometer and the oil temperature is too low, the churros will take longer than 3 minutes to color and may burst apart before browning; too high a temperature and they will brown quickly but not cook through. Continue cooking churros 4 to 5 at a time, draining each batch on paper towels. While still warm, roll churros in the cinnamon-sugar mixture until well coated. Serve immediately. Makes 12 to 14 five-inch churros. Comments: Churros are named after a special variety of sheep that have long, curly wool. The ropes of wool resemble the ropes of sweet dough that is squeezed in lengths from a cookie press called a churerra. In Mexico, these ropes of dough can be very long. "A block and a half long!" Rick jokes. "Its a two-person job; one squeezes and the other twists." Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 106 Calories (kcal); 2g Total Fat; (20% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Recipe by: Recipe from Rick Bayless; Co-owner/chef; Frontera Grill and Converted by MM_Buster v2.0n.

Main Ingredient: Cuisine: Uncategorized

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