Mexican Crullers (Churros)

Name: Mexican Crullers (Churros)
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 15
Cuisine: Spanish, European
Ingredients: 2 Tbsps brown sugar; 15 servings Canola oil, for frying; 4 to 5 eggs; 237 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 0 teaspoons salt; 118 milliliters sugar; 4 Tbsps unsalted butter; 1 teaspoon vanilla extract; 237 milliliters water

Need a vegetarian morn meal? Mexican Crullers (Churros) could be an outstanding recipe to try. One serving contains 119 calories, 2g of protein, and 6g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 15. If you have ground cinnamon, sugar, to 5 eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. Several people really liked this European dish.

Instructions

To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble.

Ingredients you will need

Vanilla

Butter

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Remove from the heat.

Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.

Ingredients you will need

Dough

Egg

Equipment you will use

Wooden Spoon

Scrape the dough into a pastry bag fitted with a star tip.

Ingredients you will need

Dough

Equipment you will use

Pastry Bag

Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Wooden Spoon

Frying Pan

Drain on paper towels. Repeat with the remaining dough.

Ingredients you will need

Dough

Equipment you will use

Paper Towels

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.

Ingredients you will need

Cinnamon

Shake

Sugar

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 15servings

Canola oil, for frying 4

to 5 eggs 237milliliters

all-purpose flour 1teaspoons

ground cinnamon 0teaspoons

salt 118milliliters

sugar 4Tbsps

unsalted butter 1teaspoon

vanilla extract 237milliliters

water

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Matchbook Tempranillo with a 4.6 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.