Spanish Crullers (Churros)- General Recipes

Spanish Crullers (Churros) Churros is the name of a shaggy-coated sheep, and these crullers look a bit shaggy, also. Vegetable oil 1 cup water 1/2 cup butter or margarine 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs

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    Default Spanish Crullers (Churros)

    Spanish Crullers (Churros)

    Churros is the name of a shaggy-coated sheep, and these crullers look a bit shaggy, also.

    Vegetable oil
    1 cup water
    1/2 cup butter or margarine
    1/4 teaspoon salt
    1 cup all-purpose flour
    3 eggs
    1/4 cup granulated sugar
    1/4 teaspoon ground cinnamon

    Heat 1 to 1 1/2 inches oil to 360 degrees F.


    Heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs all at once; continue beating until smooth.

    Spoon mixture into decorators' tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain. Mix sugar and cinnamon; roll crullers in sugar mixture.

    Makes about 24.

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