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  • Churros (Fried Choux Pastries)

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    Churros (Fried Choux Pastries)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2/3 c. WATER
    • 3 Tbsp. BUTTER -- IN SM.Pcs
    • 1/2 tsp SALT
    • 1 pch GRATED NUTMEG
    • 1 1/4 c. PASTRY FLOUR -- SIFTED (g)
    • 3 x Large eggs VEGETABLE OIL -- FOR DEEP FRYING SIFTED CONFECTIONERS' SUGAR

    Directions

    1. PUT THE WATER, BUTTER AND NUTMEG IN A SAUCEPAN AND BRING TO A BOIL, STIRRING TO Heat THE BUTTER. REMOVE THE PAN FROM THE HEAT AND BEAT IN THE FLOUR ALL AT ONCE. CONTINUE BEATING Till THE Mix PULLS AWAY FROM THE SIDES OF THE PAN. BEAT IN THE Large eggs, ONE AT A TIME. WHEN ALL THE Large eggs HAVE BEEN ABSORBED, THE DOUGH SHOULD BE THICK AND GLOSSY. Cold.
    2. SPOON THE DOUGH INTO A PASTRY BAG FITTED WITH A 1/2 PLAIN TUBE. HEAT OIL IN A DEEP-FAT FRYER TO 350 DEGREES.
    3. SQUEEZE OUT 8-INCH LENGTHS OF DOUGH FROM THE PASTRY BAG INTO THE OIL, CUTTING THE LENGTHS WITH SCISSORS. DEEP FRY FOR ABOUT 8 Min Or possibly Till CRISP AND Golden. DRAIN ON PAPER TOWELS.
    4. SPRINKLE WITH CONFECTIONERS' SUGAR AND SERVE Warm Or possibly Cool. SERVES 4

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