Cranky Little Fishwife loves loves loves to cook.
Any chance clf gets to try a new recipe is jumped at. This week while viewing another blog clf stumbled across a recipe for Spanish donuts mmmmm.
Now being the savvy cook that clf is and liking the challenge of a new recipe and making it her own, clf made the recipe a savoury donut recipe and coated the tasty little morsels lightly in salt rather than cinnamon sugar and then dipped the treasures in sour cream to serve to hubby on his arrival home with an icy cold beer to compliment. Hubby was suitably impressed.
Here is the delightful little recipe:
Churros
125 ml water
125ml whole milk
110 grams butter
pinch salt
large pinch sugar
150 grams flour
3 eggs
Canola oil for frying
Cinnamon sugar for coating
Place the water, milk, butter, sugar and salt in a medium saucepan. Bring this to a boil. Add the flour all at once and stir with a wooden spoon until it comes together into a smooth ball.
Transfer this mass to the bowl of an electric mixer (or can do it by hand) and start mixing with a paddle attachment. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together to a smooth thick mass.
Transfer to a pastry bag fitted with a star tip (#5).
In a wide pan that has tall sides, pour about 3" deep of canola oil. Heat it to 350F. When it reaches the temperature, pipe the batter into the oil and cut with scissors. Fry them until golden brown. Remove the churros from the oil and roll them in cinnamon sugar. Serve immediately.
Here is the delightful little recipe:
Churros
125 ml water
125ml whole milk
110 grams butter
pinch salt
large pinch sugar
150 grams flour
3 eggs
Canola oil for frying
Cinnamon sugar for coating
Place the water, milk, butter, sugar and salt in a medium saucepan. Bring this to a boil. Add the flour all at once and stir with a wooden spoon until it comes together into a smooth ball.
Transfer this mass to the bowl of an electric mixer (or can do it by hand) and start mixing with a paddle attachment. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together to a smooth thick mass.
Transfer to a pastry bag fitted with a star tip (#5).
In a wide pan that has tall sides, pour about 3" deep of canola oil. Heat it to 350F. When it reaches the temperature, pipe the batter into the oil and cut with scissors. Fry them until golden brown. Remove the churros from the oil and roll them in cinnamon sugar. Serve immediately.
