Harman2

=__Churro__=

A churro is a well know snack in both America and Latin American, it is very similar to a doughnut because all it consists of is fried pastry dough. The snack originated in Spain but has become popular in many other countries ( Churro). In Peru it is eaten for a breakfast treat, an afternoon snack or evening dessert ( Churro). The name churro is derived from a breed of sheep whose horn is shaped similarly to the long stick like shape of a churro ( Churro  ). The outside of a churro is rigid because it is pumped through a star shaped pastry tube known as a churrera, this rigid shape allows for a crispier outer layer and more room for the sugar and cinnamon ( Churro  ). In Peru, churros are a very popular street snack and are served hot and fresh from vender carts all over the country; it is also not unlikely for Peruvians to enjoy them for breakfast dipped in hot chocolate ( Churro). The dough of a churro is simply a mixture of water, butter, and flour that is heated and stirred until it clumps together and forms a firm ball; then, eggs are beaten into this hot dough ( Churro  ). The dough is then pumped through a pastry bag into hot oil; it is fried until a crunchy crust forms on the outside; it is then rolled in sugar and sprinkled with cinnamon. Peruvians add there on little twist to this latin American classic by filling the center of the churro with either  dulce de leche, a caramel-milk sauce, chocolate, or vanilla (  Churro).

Makes about 2 dozen, 4 inch churros
** Directions: ** Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in. Fill your decorating tool with the churro recipe dough and attach the largest star tip you have. Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way. Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself. You should be able to cook 4 or 5 churros at a time.Cook them about 1minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color. Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease. While still warm, roll each churro into the dish with the sugar and cinnamon until coated. You could serve this churro recipe with mexican hot chocolate topped with whipped cream. What a treat. ( A Churro Recipe To Die For)
 * Ingredients: **
 * 1 cup water
 * 2 Tbs brown sugar
 * 1/2 tsp. salt
 * 1/3 cup butter
 * 1 cup white flour
 * 2 eggs
 * 1/2 tsp. vanilla extract
 * 1/4 cup sugar
 * 1/2 to 1 tsp. ground cinnamon, depending on taste