CHURROS
This recipe is posted by request. I have not made it myself and therefore I have no idea how long it takes to prepare.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 1 plateful, 15 serving(s)
Number Of Ingredients 12
Steps:
- Prepare to fry the churros by heating oil in a pan (1 to 1½ inches deep) to 360°F.
- To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
- Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
- Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
- Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes).
- Squeeze 4-inch strips of dough into hot oil.
- Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.
- (Mix sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros.
- Note: REAL churros are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
- To Make the Cocolate Dunking Sauce--------.
- Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.
- Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
- Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes.
- Add extra cornstarch if it doesn't start to thicken after 5 minutes.
- Remove and whisk smooth.
- Pour and serve in cups or bowls for dunking churros.
Nutrition Facts : Calories 185.3, Fat 12.2, SaturatedFat 4.8, Cholesterol 41.8, Sodium 142.4, Carbohydrate 17.4, Fiber 1.5, Sugar 6.8, Protein 4.2
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