Side Pannel
Churros (Fried Choux Pastries)
Churros (Fried Choux Pastries)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Quick Breads, Mexican
Ingredients List
- 2/3 c WATER
- 3 tb BUTTER -- IN SM.PIECES
- 1/2 ts SALT
- 1 pn GRATED NUTMEG
- 1 1/4 c PASTRY FLOUR -- SIFTED
- 3 EGGS
- VEGETABLE OIL -- FOR DEEP
- FRYING
- SIFTED CONFECTIONERS' SUGAR
Directions
PUT THE WATER, BUTTER AND NUTMEG IN A SAUCEPAN AND BRING TO A BOIL,
STIRRING TO MELT THE BUTTER. REMOVE THE PAN FROM THE HEAT AND BEAT IN THE
FLOUR ALL AT ONCE. CONTINUE BEATING UNTIL THE MIXTURE PULLS AWAY FROM THE
SIDES OF THE PAN. BEAT IN THE EGGS, ONE AT A TIME. WHEN ALL THE EGGS HAVE
BEEN ABSORBED, THE DOUGH SHOULD BE THICK AND GLOSSY. COOL.
SPOON THE DOUGH INTO A PASTRY BAG FITTED WITH A 1/2 PLAIN TUBE. HEAT OIL
IN A DEEP-FAT FRYER TO 350 DEGREES.
SQUEEZE OUT 8-INCH LENGTHS OF DOUGH FROM THE PASTRY BAG INTO THE OIL,
CUTTING THE LENGTHS WITH SCISSORS. DEEP FRY FOR ABOUT 8 MINUTES OR UNTIL
CRISP AND GOLDEN BROWN. DRAIN ON PAPER TOWELS.
SPRINKLE WITH CONFECTIONERS' SUGAR AND SERVE HOT OR COLD. SERVES 4
STIRRING TO MELT THE BUTTER. REMOVE THE PAN FROM THE HEAT AND BEAT IN THE
FLOUR ALL AT ONCE. CONTINUE BEATING UNTIL THE MIXTURE PULLS AWAY FROM THE
SIDES OF THE PAN. BEAT IN THE EGGS, ONE AT A TIME. WHEN ALL THE EGGS HAVE
BEEN ABSORBED, THE DOUGH SHOULD BE THICK AND GLOSSY. COOL.
SPOON THE DOUGH INTO A PASTRY BAG FITTED WITH A 1/2 PLAIN TUBE. HEAT OIL
IN A DEEP-FAT FRYER TO 350 DEGREES.
SQUEEZE OUT 8-INCH LENGTHS OF DOUGH FROM THE PASTRY BAG INTO THE OIL,
CUTTING THE LENGTHS WITH SCISSORS. DEEP FRY FOR ABOUT 8 MINUTES OR UNTIL
CRISP AND GOLDEN BROWN. DRAIN ON PAPER TOWELS.
SPRINKLE WITH CONFECTIONERS' SUGAR AND SERVE HOT OR COLD. SERVES 4
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