Churros 1 cup water 1/2 cup butter 1 cup unsifted all-purpose flour dash of salt 3 or 4 eggs fat for deep frying confectioners' sugar Put water in a saucepan and bring to a boil. Add butter and as soon as it's melted, dump in 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 a churros gun, called a churrero) and squeeze in a continuous spiral into deep fat heated to 370 degrees. When brown, drain; sprinkle with confectioners' sugar. Makes about 2 dozen. |