Churros
By kimrinaldi1
Ingredients
- 1 cup (250 ml) milk
- 2 cups (500 ml) water
- 1 Tbs (15 ml) vegetable oil
- 1 tsp (5 ml) salt
- 3 cups (750 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- 1/4 tsp (1 ml) vanilla extract
- Vegetable oil for deep frying
- Powdered (confectioner's) sugar for dusting
Details
Preparation
Step 1
Combine the milk, water, tablespoon of vegetable oil, and salt in a large saucepan and bring almost to a boil over high heat. Add the flour a little at a time, stirring constantly with a wooden spoon over low heat. When it has formed a smooth paste, remove it from the heat and add the baking powder and vanilla. Continue stirring until thoroughly combined. Heat the oil to a temperature of about 325F (160C), or until the surface shimmers. Place the dough in a pastry bag with a wide, star tip. Typically, churros are about 1/2 inch (1 cm) in diameter, with ridges running their length. Pipe the dough into the hot oil, forming straight fritters 6 to 8 inches (15 to 20 cm) in length. Fry until golden brown and remove to paper towels to drain. Serve immediately, dusted with powdered sugar. Serves 6 to 8.
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