From Spain! Crisp and wonderful. A great variation on a doughnut! Classic late night treat in Madrid.
Servings: 10Prep Time: 15 min Cook Time: 10 min
8 cups vegetable oil
1 cup water
1/2 cup margarine or butter
1/4 tsp salt
1 cup all-purpose flour
1/4 cup sugar
1/4 tsp ground cinnamon, optional
Heat the oil in a deep frying pan to 360 degrees F. The churros are fried sticks of pate a choux pastry dough – like a doughnut.
To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
Spoon the mixture into a piping bag with a star tip (or ziplock with corner cut out). Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
Often served with rich, thick hot chocolate to dip in.
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