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  Added: Oct 27, 2006  •  Visited (426)  •  Print version Print this recipe (41)  •  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.

    NOTE:
        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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