They are normally eaten for breakfast dipped in champurrado or café con leche.
This recipe is from my Lone Star Legacy Cookbook.
- 3/4 c
- 3 Tbsp
- butter, cut into pieces
- 1/2 tsp
- 1 pinch
- grated nutmeg
- 1-1/4 c
- 3 large
- oil for frying
- 1 c
- powdered sugar
- 1 Tbsp
How to Make CHURROS (SALLYE)
- 1Place water, butter, salt and nutmeg in a heavy saucepan over medium high heat.
Bring to a boil until butter is melted.
Remove from heat
- 2Immediately begin beating flour into water/butter until mixture begins to pull away from sides of pan.
I use a wooden spoon, but you can use your electric mixer dough or paddle hooks if desired.
- 3Add eggs one at a time, continuing to beat well after each addition.
Continue to beat until thick and glossy.
Set aside to cool.
- 4When cool, spoon dough into a piping bag.
- 5Fill a heavy deep pan 1/3 full with cooking oil (I use my wok).
Heat to 350º. If you don't have a thermometer, wait until oil is slightly rippling (just beginning to boil)
- 6Squeeze a line of dough about 6" long into the hot oil.
Continue squeezing 6" lengths of dough into hot oil until pan is 1/2 full.
You may have to fry more than one batch depending on the size of your pan.
DO NOT OVERFILL - ALLOW ROOM FOR CHURROS TO MOVE AROUND IN THE OIL.
- 7Deep fry for about 8 minutes until golden brown.
With a slotted spoon or skimmer, carefully remove from oil and drain.
- 8Place powdered sugar and cinnamon in sifter and lightly dust the fried dough, turning over to make sure all dies are coated.