Spanish Doughnuts (Churros) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 14-16 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups water | 1 teaspoon salt | 2 tablespoons salted butter |
| 2 cups all-purpose flour, sifted | 1 tablesoon anise-flavored liqueur | peanut or vegetable oil for frying |
| sugar for dusting | ||
| 1 | In a heavy-bottomed saucepan over medium-high heat, bring to a boil the water, salt, and butter. Remove the pan from the heat and quickly mix in the flour and liqueur. Stir the mixture until it comes away from the sides of the saucepan, and set it aside to cool to room temperature. |
| 2 | In a large, heavy-bottomed skillet or deep fryer, heat 1-1/2 to 2 inches of oil to 400 F over medium-high heat, or until a drop of batter sizzles when it touces the oil. Fill a metal biscuit press fitted with the star disk with the mixture and press down, forming circles that fall into the hot oil, and fry 2 to 3 churros at a time, turning with a slotted spoon, until golden. (Frying any more at a time will lower the oil temperature and the churros will be soggy, not crisp.) Drain on paper towels, dust with sugar, and serve warm. |