Cookbook:Churros II
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| Churros II | |
|---|---|
| Category | Dessert recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Nigeria
Churros are a type of fried dough or fritter, sometimes dusted with cinnamon sugar or dipped in a chocolate sauce.
Ingredients
edit- 1 cup water
- 1 cup milk
- 6 tbsp butter
- 1 tsp salt
- 2 tbsp sugar
- Flour
- 3 eggs
- 1 tsp vanilla extract
- Vegetable oil
Procedure
edit- Combine the water, milk, butter, salt, and sugar in a saucepan. Heat gently until the butter is melted.
- Bring to a boil and dump in the flour all at once. Mix over the heat for a minute to form a thick, smooth dough.
- Remove from the heat, and beat the dough by hand or with a mixer until it has cooled.
- Whisk the eggs, and gradually incorporate them into the dough, occasionally scraping down the sides with a rubber spatula. Do not add too much egg at once, or it will not properly incorporate. Wait until the previous addition is incorporated before adding more. After all the eggs are incorporated, you should have a smooth yellow dough.
- Place a star-shaped nozzle/tip in a piping bag, and transfer the dough to the bag.
- Heat vegetable oil in a pot or deep fryer until it reaches 350°F. Use the piping bag to squeeze 6-inch strips of dough into the hot oil, using scissors to snip the dough. Avoid overcrowding the pot, which will cause the temperature to decrease and make the churros oily.
- Fry the churros for about 2–3 minutes until golden brown on all sides. You may need to flip them with a utensil.
- Remove the churros from the oil, and let them drain on paper towels. Repeat the frying process until all the dough is used up.
- Serve hot.