Darcie, here's my Churro recipe. It is the one my family has used forever. My ex used to stay it was the best fried wall paper paste he ever ate. Enjoy.
EXPORTED FROM LIVING COOKBOOK
CHURROS
Original called for 1 cup whole milk. I've made it in the deep fat fryer and a dutch oven. However, my preferred cooking vessel to churros is a large electric frying pan. The shallow makes it easier to make to start with a small circle and continue making concentric circles until the pan is full. You then use scissor tongs to grab the whole thing from the center of the circles and turn them all at once. This is the way street vendors fried them in Cuba. You then take the whole thing out at once, place on a large round platter covered with a double layer of paper towels and immediately sprinkle with granulated sugar. Below is a picture of the cookie press I use.
Servings: 8
1 tsp. table salt
7/8 cup 1% milk
1 TBS. cream
1 cup Water
1 TBS. Butter
2 cups All-purpose flour
2 TBS. granulated sugar
In a saucier, heat the milk, the water, the butter and the salt. When it starts to boil, add all the flour at once and beat strongly until the dough is soft and pliable. Put in a large cookie press with the star top. Drop in rounds into hot oil (390˚) and fry until golden (more or less depending on desired crispness). Remove and place on paper towel to drain. Sprinkle with sugar while still hot. May use cinnamon or vanilla sugar if desired.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Author: Mine
Recipe Type: Cuban Food, Desserts, Pastry doughs and other batters
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