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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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THIS IS A GREAT MEXICAN, TRADIONAL RECIPE,MY FAMILY LOVE THEM Ingredients:
1 cup water |
1/2 cup butter or margarine |
1/3 cup plus 1 tsp sugar divided |
1/3 cup cinnamon |
1/4 tsp salt |
1/4 tsp ground nutmeg |
1 cup all-purpose flour |
4 eggs |
1/2 tsp vanilla extract |
vegetable oil |
Directions:
1. COMBINE WATER,BUTTER,1 TSP SUGAR,SALT,AND NUTMEG IN A 2- QT SAUCEPAN.HEAT OVER MED-HIGH HEAT UNTIL BUTTER IS MELTED,STIRRING OCCASIONALLY.INCREASE HEAT TO HIGH,BRING TO A FULL ROLLING BOIL.
2. ADD FLOUR ALL AT ONCE TO SAUCEPAN REMOVE FROM HEAT,BEAT WITH WOODEN SPOON UNTIL MIXTURE FORMS SMOOTH,THICK PASTE,COOK AND STIR OVER MED-HIGH HEAT 1-2 MIN,UNTIL MIXTURE PULLS AWAY FROM SIDE OF PAN AND FORMS A BALL,AND FILM FORMS AT THE BOTTOM OF THE PAN.
3. ADD EGGS 1 AT A TIME,BEATING AFTER EACH ADDITION,UNTIL DOUGH IS SMOOTH AND SHINY,STIR IN VANILLA,LET DOUGH STAND AT ROOM TEMPERATURE,15 MIN.
4. HEAT DEEP PAN WITH OIL AT 375F,
5. SPOON DOUGH INTO PASTRY BAG,FITTED WITH A LRG STAR TIP
6. PRESS THE DOUGH DIRECTLY INTO HOT OIL IN 6 INCH STRIPS,CUTTING STRIPS WITH SCISSORS TO DETACH,FRY STRIPS 3 OR 4 AT A TIME,5-7 MINUTES,UNTIL GOLDEN BROWN,REMOVE WITH TONGS,AND ROLL IN 1/3CUP SUGAR,AND 1/3 CUP CINNAMON MIXED TOGETHER,AND YOU CAN ADD DULCE DE LECHE WITH A SYRINGE,IN THE MIDDLE OF THE CHURRO, ENJOY
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