Churros

Churros
Churros

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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