churros

My sister needed to make a Spanish dish for a class project, so we made these together. I'm a little distrustful of random Internet recipes. The pictures look so good, but something goes missing in the transcription. This one, though, is a winner. It's quick, easy, and delicious. The churros are perfect--crispy outsides and creamy, custard insides. And they're adorable. Despite making a quadruple batch, we ran out of churros within minutes of frying the last plateful.







churros (from Dean Derhak's Real Spanish Food Recipes)

vegetable oil for frying, heated to 360 F
1 C water
.5 C butter
.25 tsp. salt
1 C flour
3 eggs, whisked until thoroughly mixed
.25 C sugar
.25 tsp. cinammon

1. Put water, butter, and salt in a pot and bring to a rolling boil.
2. Add flour, put heat on low, and stir until combined in sticky ball.
3. Whisk eggs into flour mixture until smooth.
4. Place in pastry bag with large star tip.
5. Pipe 4-6 churros (or as many as your pan can hold) into the hot oil.
6. Cook about two minutes (until golden) on each side.
7. Remove from oil, place on paper towels to briefly drain, and coat in cinnamon sugar while still warm.