SPANISH DOUGHNUTS
Churros and chocolate – hot chocolate milk [café con leche – espresso with hot milk]
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Ingredients
- 2 cups water
- 1 tbsp. salt
- 2 tbsp. salted butter
- 2 cups all-purpose flour, sifted
- 1 tbsp. anise-flavored liqueur
- Iberia Vegetable Oil for frying sugar for dusting
Ingredients
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Instructions
- 1. In a heavy-bottomed saucepan over medium-high heat, bring to a boil the water, salt, and butter. Remove the pan from the heat and quickly mix in the flour and liqueur. Stir the mixture until it comes away from the sides of the saucepan, and set it aside to cool to room temperature.
2. In a large, heavy-bottomed skillet or deep fryer, heat 1 ½ to 2 inches of Iberia Vegetable Oil to 400° F over medium-high heat, or until a drop of batter sizzles when it touches the oil. Fill a metal biscuit press fitted with the star disk with the mixture and press down, forming circles that fall into the hot oil, and fry 2 to 3 churros at a time, turning with a slotted spoon, until golden.
3. Drain on paper towels, dust with sugar and serve warm.
Recipe Notes
