Title: Churros (Mexican Crullers) #2
Categories: Dessert
Yield: 2 Servings

1 c Water
1/2 c Butter
1 c Unsifted flour
1 ds Salt
3 -(up to)
4 Eggs
Fat or oil for frying
Confectioners' sugar

From: Wendy Lockman

Date: Fri, 1 Mar 1996 17:39:50 -0500
Put water in a saucepan and bring to a boil. Add butter, and as soon as i
melted, add flour and salt. Stir over heat until mixture forms a mass. Cool
slightly, and beat in eggs, one at a time, until smooth. Put in a pastry
bag with a star tube (or into a churros gun, called a churr and squeeze in
a continuous spiral into deep fat heated to 370 degrees. When brown, drain;
sprinkle with confectioners' sugar.

Wis/Gramma, 8/20/95.

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