Churros

These crispy, cinnamon-and sugar-coated treats are the Spanish equivalent of a doughnut. Have a fiesta after you whip up a batch! MORE+ LESS-

By Betty Crocker Kitchens

January 14, 2009

Vegetable oil

cup water

1/2

cup butter or margarine

cup Gold Medal™ all-purpose flour

1/4

teaspoon salt

eggs

Powdered sugar or cinnamon-granulated sugar mixture

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1

Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.
2

Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle generously with powdered sugar. Serve warm.

Traditional Spanish and Mexican churros are sweet dough spirals that are deep-fried and coated with a cinnamon-sugar mixture.
For a chocolate-covered delight, dip one end of each cooled churro into melted chocolate candy coating (almond bark), and place on waxed paper until set.