Homemade Duros Recipes

AIR FRYER CHURROS

Steps:

• Melt butter in a saucepan over medium-high heat. Pour in milk and add salt. Lower heat to medium and bring to a boil, continuously stirring with a wooden spoon. Quickly add flour all at once. Keep stirring until the dough comes together.
• Remove from heat and let cool for 5 to 7 minutes. Mix in eggs with the wooden spoon until pastry comes together. Spoon dough into a pastry bag fitted with a large star tip. Pipe dough into strips straight into the air fryer basket.
• Air fry churros at 340 degrees F (175 degrees C) for 5 minutes.
• Meanwhile combine sugar and cinnamon in a small bowl and pour onto a shallow plate.
• Remove fried churros from air fryer and roll in the cinnamon-sugar mixture.

DUROS

Steps:

• Mix dry ingredients, add water a little at a time until dough forms a ball. Do not over wet.
• Roll out into thin layer and cut into desired shapes.
• Fry, bake or microwave.

PORTUGUESE CAVACAS

Steps:

• Preheat oven to 350F and grease 24 muffin tins.
• Beat the eggs thoroughly, then mix in the milk and oil. Once mixed, add the flour and blend until well combined.
• Place 1 teaspoon of oil in each tin, then pour 1 tablespoon of the batter in each tin.
• Bake for 35 - 40 minutes. Let cool slightly, then brush the cavacas with the icing. Let the icing harden before serving.
• Icing: Mix the 10 tablespoons of icing sugar and the water to a thick consistency. Add more sugar or water as needed.

CHICHARRONES CHIPS

Steps:

• Heat about 4 inches (10cm) of oil in a deep frying pan over medium heat.
• Test the oil by adding one pice of chicharrones. If it puffs within 3-4 seconds, the oil is ready.
• Carefully, add a small batch of chicharrones into the oil.
• Stir with a slotted spoon to fry evenly until chicharrones are golden brown.
• Remove chicharrones from the oil and transfer to a strainer placed over a bowl.
• Keep frying the chicharrones in small batches until you're done.
• Transfer to a serving plate and serve with a drizzle of hot salsa, a squeeze of lime and a sprinkle of chili powder.

DORO WOT

Steps:

• Combine chicken and lime juice in a large pot. Add water to cover and let sit for 30 minutes.
• Meanwhile, place eggs in a saucepan. Cover with water and bring to a boil. Remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Put onion and salt into a stockpot. Cook over medium-low heat until slightly softened, about 5 minutes. Add olive oil and cook for 15 to 20 minutes. Add berbere powder and cook for 15 to 20 minutes more.
• Stir in tomato paste until thoroughly mixed. Add garlic; stir until completely incorporated and cook for 5 to 10 minutes. Add ghee, cinnamon, cumin, and cardamom. Add water as needed to break thickness.
• Remove chicken from lime water and stir into the stockpot; let simmer for 10 to 15 minutes. Stir in hard-boiled eggs. Let whole dish cook until chicken is no longer pink in the centers and juices run clear, 1 to 2 hours.