Churros Recipe - Cooking Index
Churros Recipe - Cooking Index
| 1 cup | 237ml | Water |
| 1 tablespoon | 15ml | Sugar |
| 1 | Salt | |
| 1 1/4 cups | 78g / 2.8oz | All purpose flour |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1 | Egg | |
| 2 tablespoons | 30ml | Butter |
| Lard for frying -about 5 cm/2 inch deep in a big pan | ||
| Granulated sugar for rolling | ||
| 1/2 teaspoon | 2.5ml | Ground cinnamon - (optional) |
Bring the water to the boil, with 1 tbsp of sugar and a pinch of salt. Sift the flour and baking powder together: dump into the boiling water ,all at once.
Beat furiously with a wooden spoon until smooch (this is long, hard work) add the egg and 2 tbsp of butter.
Beat again: the mixture will be slightly thinner, still dough-like not runny. The dough should have a satiny, resilient consistency.
Place in a strong forcing bag so you can squeeze out the mixture you can also shape them with your fingers.
-heat the lard, (or oil) very hot: almost 200 C /400 F squeeze out 15 cm / 6 inch lengths of dough and fry until deep golden. Remove drain and roll in granulated sugar (cinnamon optional)
makes 10-20 I'm not sure how you can put the Cajeta inside but is good.
Source:
Trader Vic's Mexican Cookbook
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