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
Food historians have traced the existence of recipes back into the far past, in truth as far back as the Egypt of the Pharoahs, and possibly even further. Having said that, sadly, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, we find two interesting recipe books which date from the 1300s : one book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they have no connection with the curry that we all know today, but rather recipes for the types of meals on the tables of the wealthy. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the holy land, such as parsley, basil and rosemary. These new spices and herbs was responsible for an outbreak in manuscripts on food, the majority of which still exist in private collections. For the next few years, the powerful and wealthy houses tried to serve up the most exotic meals, and consequentially cooks and their collection of recipes were greatly in demand. Even so, it was during the 1800s that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down the recipes of their peers. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Churros (Spanish Doughnuts) recipe.
