Description
Spanish crullers.
Ingredients
- 2 quarts vegetable oil for frying
- 1 cup water
- ½ cup margarine
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 3 eggs
- ¼ cup white sugar
- ¼ teaspoon ground cinnamon
Instructions
- In a heavy deep skillet or deep-fryer
- heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
- In a medium saucepan
- heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball
- about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
- Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once
- until golden brown
- about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 2 hrs 40 mins
Servings: 24