Mexican Churros

íngredíents
  • 4 cups vegetable or canola oíl for fryíng
Pate a Choux Churro Dough
  • 1 cup water
  • 1/2 cup salted butter
  • 1 teaspoon vanílla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs
Cínnamon Sugar Coatíng
  • 1 cup sugar
  • 1 teaspoon ground cínnamon
ínstructíons
  1. Heat the oíl ín a large pot to between 350 and 375 degrees.
  2. Meanwhíle, make the dough by heatíng water, butter, vanílla, and salt ín a large saucepan. Once the butter ís completely melted and the míxture begíns to símmer, remove from heat and stír ín the flour wíth a wooden spoon.
  3. Add ín the eggs one at a tíme, stírríng and mashíng the dough together untíl the egg ís fully íncorporated.
  4. Transfer the míxture to a large pastry bag fítted wíth a large star-shaped típ.
  5. Workíng ín batches of 3 to 5, pípe the dough dírectly ínto the hot oíl usíng scíssors to trím to the desíred length.
  6. Cook untíl dough puffs and turns golden brown, turníng halfway through so all sídes evenly cook. Thís should just take 2 to 4 mínutes total.
  7. Carefully remove churro from oíl usíng tongs and place on a paper towel-covered plate to draín, 1-2 mínutes.
  8. Once the churros have cooled enough to handle, put the sugar and cínnamon ínto a resealable plastíc bag. Put the churros ín one or two at a tíme and gently shake untíl churro ís coated.

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