Churros

Super Bowl is just around the corner. I have always said that I don’t care who wins I just want to have a party! We are doing foods from Phoenix (the host city), so for dessert we are making Churros. I love them and they will be fun around the Big Screen TV.

Churros

Makes about 10 Churros.

1 cup water 1/2 cup butter or margarine 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs, beaten Vegetable oil, for frying 1/4 cup sugar 1/4 teaspoon ground cinnamon

To make the churro dough; in a medium sauce pan combine 1 cup of water with the butter or margarine and the salt and bring to a boil over high heat. Using a wooden spoon, dump in all the flour. Reduce the heat to low and stir vigorously until the mixture forms a ball and all the flour is incorporated, about 1 minute. Remove the dough from the heat.

Place ball of dough into a mixer bowl. With the standard mixer attachment, add one egg. Mix until the dough is smooth. Finish all eggs, but only add them one at a time. Beat until smooth.

Mix the sugar with the cinnamon on a plate and reserve. Cover a cookie sheet with paper towels to drain the churros on after they are fried. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F.

Spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Use a knife to cut the dough away from the pastry tip. Repeat, frying 3 or 4 churros at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to the paper towels to drain.

When the churros are just cool enough to handle, but still hot, roll them in the cinnamon-sugar.

Can be served with a chocolate syrup or Dulce de Leche Sauce (caramel).

*To make Gluten Free: Replace regular flour with 1 cup Gluten Free Flour and ¼ teaspoon of Xanthium Gum.