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Full Online Book HomeLearning KitchenMexican And Hispanic - Dessert - Churros
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Mexican And Hispanic - Dessert -  Churros Post by :TraderA Category :Learning Kitchen Author :Unknown Date :March 2012 Read :967

Click below to download : Mexican And Hispanic - Dessert - Churros (Format : PDF)

Mexican And Hispanic - Dessert - 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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