Free Cuban Churros Recipe The Cuban Doughnut

Free Cuban Churros Recipe The Cuban Doughnut

If you have always wondered what it takes to make one of the most popular Cuban Desserts ever, then this is the article that you have been looking to read! This Free Cuban Churros Recipe will show you what it takes to bring this delicious dessert into your kitchen. This fried pastry is similar to the American doughnut but much better. It is usually served by vendors at carnivals or other public events, but you can also easily make it at home.

It is made from a batter of egg, flour, water, baking powder and brown sugar. A Star Tipped Pastry bag shapes the churro when it is squeezed into a deep fat fryer as a long tub like star shape. The result is a shape that looks like a pretzel. The Churros is fried to a golden brown and served with either melted chocolate or powdered sugar, but there actually a lot of different things that you can combine with it. Use your imagination. The Chocolate Churros come out tasting delicious and will definitely make your mouth water. It is hard to eat just one. Here is a preview of what it takes to make this delicious Cuban Doughnut.

The recipe definitely simplifies things and make it easy to create. You will combine flour, baking powder, salt and brown sugar in a large bowl. Next you will add eggs stirring until the mixture is smooth and glossy. After this you will give the mixture its certain shape by pushing it through the pastry bag. You then fry them for 4-6 minutes until they are hot and dark. You take them from the hot oil and place them on a paper towel to drain the oil.

Then coat them immediately with powdered sugar or any other favorite topping. The Fried Churros should be served warm. It goes well with option ice cream or whip cream. To find out the details of this recipe go to www.efoodschool.com along with a huge selection of other great free recipes.To learn more about this Free Cuban Churros Recipe visit www.efoodschool.com! Visit Free Cuban Churros Recipe - The Cuban Doughnut.

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