Mexican Doughnut Strips
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 69. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 2 tablespoons margarine or butter
- 1 1/2 teaspoons sugar
- 1/2 cup all-purpose flour
- 1 egg
- Shortening or cooking oil for deep-fat frying
- Sugar
Instructions
- In a small saucepan bring margarine or butter, 1 1/2 teaspoons sugar, and 1/2 cup water to boiling. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat and cool 10 minutes. Add egg; beat till smooth.
- Spoon dough into a pastry bag fitted with a large star tip. Pipe dough into 3x3/4-inch strips onto a baking sheet lined with waxed paper. Freeze 10 to 20 minutes or till paper can be peeled off. (Do not freeze firm.) Fry, a few at a time, in deep hot fat (375°) for 4 to 5 minutes or till golden, turning occasionally. Drain on paper towels. Roll in sugar. Serve warm.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Churros, España.jpg" by Juan Emilio Prades Bel; license: CC BY 4.0 (https://creativecommons.org/licenses/by/4.0); source: https://commons.wikimedia.org/wiki/File:Churros,_Espa%C3%B1a.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.