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Jewish Soul Food
Spanish churros with cinnamon
Churros from Spain with cinnamon and powdered sugar.
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Ingredients
Directions
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Put the granulated sugar, butter, salt and water in a saucepan and heat over low heat until the butter has melted.
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Then add the flour in 1 time and stir until the dough is released from the pan and forms a ball. Take of the fire.
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Beat the eggs and stir in 3 parts through the dough until you have a smooth but firm batter. Mix in the cinnamon. Allow to cool for 10 minutes.
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Heat the oil in a wokkentot 180 ° C.
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Check whether the oil is hot enough by adding some batter. If it is in 15 sec. golden brown, then the oil is hot enough.
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Put half of the batter in the piping bag and spray the dough into the hot oil. Make sure the piping bag and mouth do not touch the hot oil.
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Cut a piece of dough every 10 cm with scissors. Bake the churros in 4-5 minutes until golden brown.
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Scoop them out of the oil with a slotted spoon and drain on kitchen paper. Sprinkle with icing sugar.
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Bake even more churros from the rest of the batter.
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Nutrition
225Calories
Sodium3% DV80mg
Fat20% DV13g
Protein10% DV5g
Carbs7% DV21g
Fiber4% DV1g
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