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Spanish Ghurros

Holidaycooking's picture
Ingredients
  Water 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sugar 6 Tablespoon, divided
  Salt 1⁄4 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Eggs 2 Large
  Vegetable oil 2 Cup (32 tbs) (For frying)
  Ground cinnamon 1 Teaspoon
Directions

Place water, butter, 2 tablespoons sugar and salt in medium saucepan; bring to a boil over high heat.
Remove from heat; add flour.
Beat with spoon until dough forms ball and releases from side of pan.
Vigorously beat in eggs, 1 at a time, until mixture is smooth.
Spoon dough into pastry bag fitted with large star tip.
Pipe 3 x1-inch strips onto waxed-paper-lined baking sheets.
Place baking sheets in freezer; freeze 20 minutes.
Pour vegetable oil into 10-inch skillet to 3/4 inch depth.
Heat oil to 375°F Transfer frozen dough to hot oil with large spatula.
Fry 4 or 5 cookies at a time until deep golden brown, 3 to 4 minutes, turning once.
Remove cookies with spatula to paper towels; drain.
Combine remaining 4 tablespoons sugar with cinnamon.
Place in paper bag.
Add warm cookies 1 at a time; close bag and shake until cookie is coated with cinnamon mixture.
Repeat with remaining cinnamon mixture and cookies.
Remove cookies to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.

Recipe Summary

Cuisine: 
Spanish
Course: 
Snack
Method: 
Fried
Dish: 
Cookie
Occasion: 
Christmas

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