Churros - Fried Moulded

Ingredients

• 500 ml of water
• 3oog flour
• 3 tablespoons butter or margarine
• 3 eggs
• A little salt
• Sugar or powdered sugar
• Olive or other vegetable oil

Preparation

For the dough boil the water with the butter and a pinch of salt. Then add the flour mix well. Cook over a small flame and stir constantly. Do this until the dough rises from the ground and forms a homogeneous mass.

Stir the eggs until creamy and beat the dough mass then stir.
Put the dough into a piping bag and inject the mass into the heated oil in about 10 cm long snakes.

Bake 3-4 churros until yellow. Highlight the churros with a skimmer and drain them with a kitchen towel.

Roll the churros in sugar or powdered sugar

Please consider the following general indications for cooking with hot fat:

• Inject the dough slowly into the fat, so it doesn't splatter (risk of burning with hot fat). Particularly, the dough can't drop into the hot fat.
• Don't hold your face above the hot fat when injecting the dough into the fat. Hot fat and steam may rise.
• The dough shouldn't be too moist, the more moist the dough is, the more splattering is possible.
• Please consider the flash point of the fat. It must not smoke.
• Deep frying with a deep fat fryer is more secure. You can inject the Churros into the basked and then lower the basket into the fat.
• Please be careful while handling hot fat in general. Should fat spark, never use water to extinguish the flames. Instead, turn off the stove and extinguish the fire with a fire blanket. Please consider the indications for usage of the manufacturer as well as the general indications for extinguishing flammable liquit.