Churros (mexican Crullers) #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Mexican | Dessert | 2 | Servings |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Butter |
| 1 | c | Unsifted flour |
| 1 | ds | Salt |
| 3 | up to | |
| 4 | Eggs | |
| Fat or oil for frying | ||
| Confectioners' sugar |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Fri, 1 Mar 1996 17:39:50 -0500 Put water in a saucepan and bring to a boil. Add butter, and as soon as i melted, add flour and salt. Stir over heat until mixture forms a mass. Cool slightly, and beat in eggs, one at a time, until smooth. Put in a pastry bag with a star tube (or into a churros gun, called a churr and squeeze in a continuous spiral into deep fat heated to 370 degrees. When brown, drain; sprinkle with confectioners' sugar. Wis/Gramma, 8/20/95. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 839
Calories From Fat: 514
Total Fat: 58.1g
Cholesterol: 494mg
Sodium: 3568.3mg
Potassium: 694.4mg
Carbohydrates: 48.8g
Fiber: 1.7g
Sugar: <1g
Protein: 29.5g