Churros

submitted by rcoen

3 cups all purpose flour
1 teaspoon baking powder
2 1/2 cups water
1/2 teaspoon salt
3 tablespoons dark brown sugar
2 egg yolks
oil for deep frying
2 limes, cut in wedges
powdered sugar for dusting

Sift the flour and baking powder into a bowl and set aside. Bring the measured water
to a boil in a saucepan, add the salt and brown sugar, stirring constantly, until
both have dissolved. Remove from heat, add all the flour and baking powder and beat
the mixture continuously until smooth. Beat in the egg yolks, one at a time, until
the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro
maker or a piping bag fitted with a large star nozzle, which will give the churros
their traditional shape. Pour oil into a deep-fryer or-suitable saucepan to a depth
of about 2 inches. Heat to 375"F, or until a cube of dried bread, added to the oil,
floats and turns golden after I minute. Spoon the batter into a churros maker or a
piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a
knife to slice off each length as it emerges from the nozzle. Fry for 3-4 minutes
or until they are golden brown. Drain the churros on paper towels while cooking
successive batches, then arrange on a plate with the lime wedges, dust them with
sugar and serve warm.

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