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CHURROS (JOAN GATHINGS) Recipe

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This recipe for CHURROS (JOAN GATHINGS) is from GRANNY AND BOPPY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 C FLOUR
1/4 TSP SALT
2 TBSP BROWN SUGAR
1 C WATER
1/4 C CANOLA OIL
1 EGG, BEATEN
1/2 TSP VANILLA EXTRACT
OIL FOR DEEP FRYING
1/3 C GRANULATED SUGAR
1 TSP GROUND CINNAMON
Directions:
Directions:
STIR TOGETHER THE FLOUR, SALT AND BROWN SUGAR. PLACE THE WATER AND CANOLA OIL IN A SAUCE PAN; HEAT TO A BOIL. REMOVE THE PAN FROM THE STOVE. ADD THE FLOUR MIXTURE TO BOILING LIQUID; BEAT UNTIL WELL COMBINED.
HEAT THE OIL FOR DEEP FRYING TO 340-350º IN A DEEP FRYER OR DEEP SAUCEPAN. MEANWHILE STIR TOGETHER THE SUGAR, CINNAMON ON A LARGE PLATE. LAYER PAPER TOWELS ON ANOTHER PLATE. SPOON THE DOUGH INTO A LARGE PASTRY BAG FITTED WITH A HALF INCH STAR TIP. SQUEEZE 3 TO 4 INCHES OF THE DOUGH INTO THE HOT OIL. COOK THE CHURRO UNTIL GOLDEN, ABOUT 1 MINUTE. TURN IT OVER USING TONGS; COOK UNTIL GOLDEN, 1 MINUTE. REMOVE; DRAIN THE CHURRO ON THE PAPER TOWELS. DIP THE CHURRO INTO THE CINNAMON SUGAR; PLACE ON A PLATTER. REPEAT THE SAME PROCESS UNTIL ALL THE DOUGH IS GONE. SERVE HOT.

 

 

 

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