CHURROS (MEXICAN CRULLERS)
Yummy Mexican snack or dessert. Add cinnamon to the sugar for a different taste after they are all cooked. Children love these.
Provided by Karen From Colorado
Categories Dessert
Time 30m
Yield 24 Churros
Number Of Ingredients 8
Steps:
- Bring water, sugar and salt to boil.
- Remove from heat.
- Stir in flour all at once and beat until smooth.
- Beat in eggs one at a time until mixture is smooth.
- Spoon mixture into a pastry bag fitted with a large star point.
- Pipe 3 inch strips onto waxed paper or floured surface.
- Add lemon peel to fry fat and heat to 375 degrees.
- Fry churros a few at a time for 3 to 4 minutes or until golden, turning as necessary.
- Drain on paper towels.
- Roll in sugar.
FRENCH CRULLERS
Pâte à choux is so versatile. Did you know that this batter can be used to make French crullers? These lighter-than-air doughnuts are so much fun to make and, of course, they are dipped in a tasty honey glaze.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield 12 crullers
Number Of Ingredients 14
Steps:
- For the crullers: Fill a large Dutch oven or heavy-bottomed pot with 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 340 to 350 degrees F.
- To make the roux, combine the butter, granulated sugar, salt, nutmeg and water in a medium pot and bring to a boil. Reduce the heat to low then add the flour and cook, stirring constantly with a wooden spoon or rubber spatula, until all the water evaporates and the roux forms a tight ball, about 3 minutes.
- Transfer the roux to a stand mixer fitted with the paddle attachment. Mix at the second lowest speed until the roux is lukewarm, about 3 minutes.
- Meanwhile, whisk together the eggs and vanilla bean paste in a medium bowl.
- Reduce the mixer speed to the lowest speed. Add the eggs in 2 batches to the roux, scraping the bowl after each addition. Add the orange zest and mix on the second lowest speed until the pâte à choux is smooth and thick, about 2 minutes.
- Transfer the pâte à choux to a pastry bag fitted with a large star tip.
- Cut parchment paper into twelve 3-inch squares. Lightly grease the parchment squares with nonstick cooking spray then place them, greased-side up, on a rimmed baking sheet. Pipe a ring of pâte à choux onto each parchment square.
- Working in batches of 4 parchment squares and making sure the oil is between 340 to 350 degrees F for each batch, place the piped pâte à choux into the hot oil with the parchment paper facing up. The parchment squares will immediately release from the pâte à choux. Once they do, remove the parchment squares from the oil with tongs and discard.
- Fry the crullers until golden brown all around, about 4 minutes on one side, then flip and fry the second side about 3 minutes.
- Remove the crullers to a glazing rack set in the rimmed baking sheet and allow to drain and cool completely.
- For the glaze: Whisk together the confectioners' sugar, honey and milk in a small bowl until smooth.
- Dip one side of each cooled cruller into the glaze then return it, glazed-side up, to the glazing rack. Allow the glaze to set. Serve the crullers the same day.
CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
CHURROS II
Spanish crullers.
Provided by DIZZYTOE
Categories Bread Quick Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 6.2 g, Cholesterol 23.3 mg, Fat 11.7 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 77.2 mg, Sugar 2.2 g
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