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Desserts - Churros Post by :happydays Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2149

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Desserts - Churros

3 plantains -- peeled, * see note
lemon juice
4 eggs
1/4 cup flour
1/2 teaspoon salt
oil -- ** see note

If plantains (fat, red-skinned cooking bananas) are not available, use large, green-tipped bananas. Do not use overripe bananas.

** For frying, use part olive oil, part Canola oil.

Peel and split the bananas lengthwise. Cut each piece in half and dip in lemon juice.

To make batter, beat the egg yolks until thick and light. Add flour and salt. Beat egg whites until stiff, not dry, and fold into yolks.

Drop the drained bananas pieces into the batter, one at a time. Pick up with slotted spoon and slide gently into hot oil in heavy skillet (oil about 1 inch deep). Cook over medium heat, turning almost immediately. Cook until browned on both sides. Drain on paper toweling.

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Desserts - Cinna-swirls
3/4 cup milk 1/4 cup sugar 1 teaspoon salt 1/4 cup oil 1 package active dry yeast 1/4 cup warm water 1 egg -- beaten 3 1/4 cups all-purpose flour 3/4 cup sugar 1 teaspoon ground cinnamon Oil Confectioner's sugar glaze Scald milk; stir in the 1/4 cup sugar, salt and oil. Cool to lukewarm. Dissolve yeast in warm water in a large, warm bowl. Stir in lukewarm milk mixture, beaten egg and 1/2 the flour. Beat until smooth. Now stir in enough additional flour to form soft dough. On a lightly floured surface, knead until smooth and elastic, about 8

Desserts - Doughnuts -  Churros Desserts - Doughnuts - Churros

Desserts - Doughnuts -  Churros
1/4 cup butter 1 cup plus 1 Tbsp sugar 1/2 cup white cornmeal mix 1/2 cup unsifted flour 3 large eggs 2 tsp ground cinnamon In medium saucepan, heat butter with 1 tablespoon sugar, 1/2 teaspoon salt and 1 cup water to boiling. Remove pan from heat, immediately add cornmeal and flour all at once. Over low heat, cook mixture, stirring constantly, until dough forms a ball, about 1 minute. Remove from heat, let stand 5 minutes. Beat in eggs, one at a time, beating vigorously after each addition until dough is smooth. Line baking sheet with paper towels, set aside.