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A Mexican pastry



  • vegetable oil
  • 1 cup (225 ml) water
  • 1/2 cup (125 ml) butter
  • 1 cup (225 ml) flour
  • 1/4 tsp (1 ml) salt
  • 3 eggs
  • confectioners sugar or cinanamon-sugar mixture
  • Heat 1 1/2 inches of oil to 375 degrees (200 C.) in a 4 quarts (3775 ml) Dutch oven or deep saucepan.
  • Heat water and butter to a rolling boil in a saucepan. Remove from heat:
  • Quickly stir in flour and salt, stir vigorously over low heat until mixture forms a ball.
  • Remove from heat, beat in eggs, one at a time, until smooth and glossy.
  • Spoon mixture into a pastry bag fitted with a large star tip.
  • Squeeze 5 inch strips of dough into hot oil.
  • Cook, turning frequently, until deep golden brown, drain.
  • Sprinkle generously with confectioner's sugar or cinnamon-sugar mixture.
  • Serve warm.
  • Makes 24 Churros

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