Saturday, May 29, 2010
Cookie Recipe #147 - Spanish Churros
If you go to the flea market or to a baseball game the enticing smell of churros fills the air. If you can pass one by, you have more strength than I do. These are best when warm, but even as they cool, stopping at just one never happens.
Ingredients: 6 tablespoons butter, diced, 1 cup water, 1 cup all-purpose flour, 4 tablespoons granulated sugar, 3 eggs, lightly beaten, 1/2 teaspoon ground cinnamon.
Instructions: Heat the butter and water in a medium heavy saucepan until the butter has melted-do not allow the water to boil at this point. Sift the flour and 1 tablespoon sugar on piece of parchment paper. Place other 3 tablespoons sugar and the cinnamon in small bowl mixing well; set aside. Once the butter has melted, bring to a boil, then add the flour and sugar. Remove the pan from the heat and beat the mixture vigorously. Leave to cool for 5 minutes. Meanwhile, half-fill a large, heavy pan or deep-fryer with oil and heat to 375 degrees.
Add eggs to dough and beat until mixture is smooth and glossy. Spoon the mixture into a pastry bag fitted with a 1/2-inch star nozzle. Pipe 5 or more 4-inch lengths of the mixture into the hot oil being careful not to cause the fat to splash or spit. (Use a sharp knife to help cut off the end of churro as it drops into the oil). Fry for 2 minutes, flipping over after 1 minute, or until golden and crisp.
Remove churros from the oil with a slotted spoon and place on paper-towel-lined baking sheets. Pipe more churros into oil and as they fry, place cooling churros into sugar/cinnamon mixture, tossing to cover completely. Continue until all dough is used. Place churros on a platter and serve warm or cool.
Makes a mountain-full of cinnamon-sugary puffs of air.
"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd., London, 2003.