Ingredients
1/4 cup butter or margarine,
1 cut into small pieces
1/8 tsp salt
1 1/4 cup all purpose flour, sifted
3 eggs
1/4 tsp vanilla extract
1 salad oil for deep frying
1/2 tsp cinnamon
1/2 cup sugar
Directions
In a medium saucepan, combine butter with 1/2 cup water. Stir over
low heat until butter is melted. Bring just to boiling; add salt, and
remove from heat. Add flour all a once; beat very hard with a wooden
spoon. over low heat, beat until very smooth-about 2 minutes. Remove
from heat; let cool slightly. Beat in eggs, one at a time, beating
well after each addition. Add vanilla. Continue beating until mixture
has a satinlike sheen. Meanwhile, in a deep skillet or deep fryer,
slowly heat salad oil (at least 1-1/2 inch) to 380*F on deep fry
thermometer. Press the doughnut mixture through a large pastry bag
with a large, fluted tip, 1/2 inch wide. With wet scissors, cut
batter into 2 inch lengths as it drops into hot oil. Deep fry, a few
at a time, 2 minutes on each side, or until golden-brown. Lift out
with slotted spoon; drain well on paper towels. Meanwhile combine
cinnamon and sugar in a medium bowl. Toss drained doughnuts in sugar
mixture to coat well. Serve warm.
From McCalls "World-Wide Cooking. Typos by Val
Servings: 24 servings
Churros (Spanish Doughnuts) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Nut; Spanish
The History of Recipes
Academics have proved the existence of recipes way back into the far past, at least as far into history as the early Egyptians, and possibly even further. Interesting though that is, these, old cook books were just primitive pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians is a series of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius describes how the chefs of Roman times used a good variety of spices and herbs, including some familiar names such as bay, mint and asafoetida. In the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, including spices such as basil and rosemary. The introduction of these new culinary ideas prompted an increase in manuscripts on cooking, many of which are now in private cookery archives. By the arrival of the twentieth century, cookery books are starting to become popular as a result of better eduction, increased leisure time and having more money to spend. The introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Churros (Spanish Doughnuts) recipe.
