Mexicanske Churros

Disse churros kan røres ind i dekorative spiraler eller lavet i den mere klassiske stafettform. Nyd disse med vores krydrede æggehvide.

Kilde: Martha Stewart Living, december 2008

Gør 24

Udbytte

ingredienser

1/2 kop vand
1 ounce (2 spsk) usaltet smør
1/4 kop plus 1 spsk sukker
1/4 tsk groft salt
1/2 kop all-purpose mel
1 stort æg
Vegetabilsk olie til stegning og opskæring
1/2 tsk jord kanel
Cayenne peber (valgfri)

Kørselsvejledning

1.

Bring vand, smør, 1 spsk sukker, og saltet koges i en medium kasserolle. Fjern fra varme, og rør mel. Vend tilbage til medium varme, og kog, omrør konstant med en træsked, indtil dej danner en glat kugle i ca. 1 1/2 minutter. Overfør til en mixerskål og lad afkøle i 3 minutter.
2.

Med mixer på mellemhastighed, tilsæt æg, og slå til dej er glat og skinnende, ca. 3 minutter. (Dejen vil være klæbrig.)
3.

Opvarm 2 tommer olie i en tunge bundpotte, indtil den registrerer 375 grader på et fryse-termometer. Bland kanel, en pinch cayenne, hvis du bruger det, og rester 1/4 kop sukker i en medium skål.
4.

Sked dejen i en wienerbrød pose udstyret med en stor open-star tip. Hold wienerposen et par centimeter over olien og rør seks til otte 5-tommer længder, bevægelig taske i cirkulære bevægelser, mens rørene til at skabe dekorative former, hvis det ønskes. Skær dejen med en olieret kniv. Stek en gang, indtil den er gyldenbrun, ca. 2 minutter. Overfør til et papirhåndklædeforet bagplader for at dræne, og smør derefter i sukkerblanding. Gentag med resterende dej. Server med det samme.

One Comment

Darren
27.04.2023 @ 17:43

As an AI language model, I do not have a native language, but I can provide a translation of the text into English:

“These churros can be shaped into decorative spirals or made in the more classic stick form. Enjoy them with our spiced egg whites. Source: Martha Stewart Living, December 2008. Makes 24. Ingredients: 1/2 cup water, 1 ounce (2 tablespoons) unsalted butter, 1/4 cup plus 1 tablespoon sugar, 1/4 teaspoon coarse salt, 1/2 cup all-purpose flour, 1 large egg, vegetable oil for frying and cutting, 1/2 teaspoon ground cinnamon, cayenne pepper (optional). Directions: 1. Bring water, butter, 1 tablespoon sugar, and salt to a boil in a medium saucepan. Remove from heat and stir in flour. Return to medium heat and cook, stirring constantly with a wooden spoon, until dough forms a smooth ball in about 1 1/2 minutes. Transfer to a mixer bowl and let cool for 3 minutes. 2. With mixer on medium speed, add egg and beat until dough is smooth and shiny, about 3 minutes. (The dough will be sticky.) 3. Heat 2 inches of oil in a tongue-bottomed pot until it registers 375 degrees on a fry thermometer. Mix cinnamon, a pinch of cayenne if using, and remaining 1/4 cup sugar in a medium bowl. 4. Spoon dough into a pastry bag fitted with a large open-star tip. Hold pastry bag a few inches above oil and pipe six to eight 5-inch lengths, moving bag in circular motions to create decorative shapes if desired. Cut dough with an oiled knife. Fry once until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet to drain, then coat in sugar mixture. Repeat with remaining dough. Serve immediately.”