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  Added: Oct 27, 2006  •  Visited (464)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Crisp - Fried Crullers
(Churros Madrileiios)
What You Need:
  • 2 cups water
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • Vegetable oil or shortening for deep fat frying
  • Sugar

  • How To Cook:
    1. In a heavy 2- to 3-quart saucepan, bring the water and salt to a boil over high heat. Immediately remove the pan from the heat and pour in the flour all at once.

    2. Beat vigorously with a wooden spoon until the mixture forms a thick coarse paste that pulls away from the sides of the pan in a mass. Cool to room temperature.

    3. Heat 2 to 3 inches of oil or shortening in a deep-fat fryer or large, heavy skillet until it is very hot but not smoking, or until it reaches a temperature of 400░F on a deep-frying thermometer.

    4. Spoon about half of the dough into a large metal cookie press fitted with a star disc, and press three or four 6-inch-Iong ribbons of dough directly into the hot fat, cutting the ribbons off at the tip with a small knife as you proceed.

    5. Turning the crullers occasionally, fry them for 5 to 8 minutes, or until they are a rich golden brown on all sides. Using kitchen tongs, transfer the browned crullers to a double thickness of paper towels to drain while you fry the rest.

    6. Serve the crullers while they are still warm. Just before serving, sprinkle them liberally with sugar.

        Do not try to force the "churro" paste through a pastry bag-the mixture is so stiff it must be shaped with a cookie press or, if you can find it, one of the special "churro" makers used in Spain.
    To Make: 12 to 15
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Spain
    Main Ingredient ╗ Grains & Cereals ╗ Flour
    Main Ingredient ╗ Meat & Poultry ╗ Lard & Fat
    Dish ╗ Cookies


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