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Full Online Book HomeLearning KitchenDesserts - Doughnuts - Churros
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Desserts - Doughnuts -  Churros Post by :rupert Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2809

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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. In paper bag or large bowl, mix remaining sugar with cinnamon, set aside.

In deep heavy skillet or Dutch oven, heat 3 inches salad oil until oil reaches 375F on a deep fat thermometer. Spoon dough into pastry bag fitted with number 6 tip. Pipe 5 inch lengths of dough into hot oil, fry until browned on both sides, about 11/2 minutes per side.

With slotted spoon or tongs, remove churros to prepared baking sheet to drain. While hot, place in bag or bowl and coat with sugar mixture. Repeat with remaining dough and sugar mixture. Serve immediately or cooled just enough so the kids don't burn themselves.
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2 eggs 1 cup granulated sugar 1/4 cup cooking oil 1 tea. vanilla 4 cups all purpose flour 4 tea. baking powder 3/4 tea. salt 1/4 tea. baking soda 1 cup buttermilk fat for frying sifted powdered sugar (optional) In large mixing bowl beat eggs until thick and lemon colored. Add the gran. sugar and beat until smooth. Stir inoil and vanilla. Throughly stir together flour, baking powder, salt and soda. Add to egg mixture alternately with buttermilk. Turn out onto a ligthly floured surface and roll to 1/2 inch thickness. Cut dough with floured doughnut cutter. Fry in deep hot
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