Home Sportsman's Kitchen

Churros -- donut type dessert

1 C milk
2 C water
1 T vegetable oil
1 t salt
3 C all-purpose flour
1 t baking powder
¼ t vanilla extract
Vegetable oil for deep frying
Powdered (confectioner's) sugar for dusting

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 or until the surface
shimmers. Place the dough in a pastry bag with a wide, star tip.

Typically, churros are about 1/2 inch in diameter, with ridges running their length. Pipe the dough into the hot oil, forming straight fritters 6 to 8 inches in length.

Fry until golden brown and remove to paper towels to drain. Serve immediately, dusted with powdered sugar.

Serves 6 to 8.

Originating chef’s notes: In Spain these donut type confections are traditionally served with hot chocolate so thick that a spoon almost stands up in it.

A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 

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