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1/4 cup butter
1 cup sugar
1 tablespoon sugar
1/2 cup white corn meal
1/2 cup flour
3 large eggs
2 teaspoons cinnamon
In a medium saucepan, heat butter with 1 tablespoon sugar, 1/2 teaspoon salt and 1 cup water to boiling. Remove pan from heat; immediately add corn meal and flour all at once. Over low heat, cook mixture, stirring constantly, until dough forms a ball, about 1 minute. Beat in eggs, one at a time, beating vigorously after each addition until dough is smooth. Line baking sheet with paper towels.
In a paper bag or large bowl, mix remaining sugar with cinnamon. In a deep heavy skillet or dutch oven, heat 3 inches of salad oil to 375F. Spoon dough into a pastry bag fitted with a number 6 tip. Pipe 5" lengths of dough into the hot oil. Fry until browned on both sides, about 1 1/2 minutes per side. With slotted spoon remove churros from oil and place on baking sheet. While still hot, place in bag and coat with cinnamon-sugar mix.
Makes about 2 dozen.
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