Recipe - Churros (Fried Choux Pastries)

2/3 cup WATER
3 tablespoon BUTTER IN SM.PIECES
One half teaspoon SALT
1 pn GRATED NUTMEG
1 One fourth cup PASTRY FLOUR SIFTED g
3 EGGS
VEGETABLE OIL FOR DEEP
FRYING
SIFTED CONFECTIONERS' SUGAR

PUT THE WATER, BUTTER AND NUTMEG IN A SAUCEPAN AND BRING TO A BOIL,
STIRRING TO MELT THE BUTTER. REMOVE THE PAN FROM THE HEAT AND BEAT IN THE
FLOUR ALL AT ONCE. CONTINUE BEATING UNTIL THE MIXTURE PULLS AWAY FROM THE
SIDES OF THE PAN. BEAT IN THE EGGS, ONE AT A TIME. WHEN ALL THE EGGS HAVE
BEEN ABSORBED, THE DOUGH SHOULD BE THICK AND GLOSSY. COOL.

SPOON THE DOUGH INTO A PASTRY BAG FITTED WITH A One half PLAIN TUBE. HEAT OIL
IN A DEEPFAT FRYER TO 350 DEGREES.

SQUEEZE OUT 8INCH LENGTHS OF DOUGH FROM THE PASTRY BAG INTO THE OIL,
CUTTING THE LENGTHS WITH SCISSORS. DEEP FRY FOR ABOUT 8 MINUTES OR UNTIL
CRISP AND GOLDEN BROWN. DRAIN ON PAPER TOWELS.

SPRINKLE WITH CONFECTIONERS' SUGAR AND SERVE HOT OR COLD. SERVES 4

Recipe By : KTarb

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip