Whats the name of this dessert, kind of like elephant ears- but a little thinner? Spanish recipe maybe?

When I was younger my mother used to buy these from a woman from San Salvador who was opening a bakery in New York, these desserts were so good they were big like elephant ears with a glaze, thin and some had sugar (granulated not powdered) sprinkled on top and others had raisins and other toppings. Does anyone know what these are called? I just need the name I could always find the recipe.

Whats the name of this dessert, kind of like elephant ears- but a little thinner? Spanish recipe maybe?
Churros


Ingredients:


Vegetable or Olive Oil


1 cup water


1/2 cup margarine or butter


1/4 teaspoon salt


1 cup all-purpose flour


3 eggs


1/4 cup sugar


1/4 teaspoon ground cinnamon (optional)


Prepare to fry the churros by heating oil in a pan (1 to 1%26amp;1/2 inches) to 360 degrees F.


To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.


Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes), then squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix sugar and cinnamon; roll churros in sugar or dump the sugar on the pile of churros, like the pros.


Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.


Chocolate for Churro Dunking


4oz dark chocolate, chopped


2 cups milk


1 TBSP cornstarch


4 TBSP sugar





Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and serve in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite, serve warm.


http://www.oths.k12.il.us/foreignl/elfri...





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Churros





Things You’ll Need:


Saucepan, 3 qt.


Bowl


Pastry tube with a large tip


Frying pan


Paper towels


Saucepan, small


Whisk





Ingredients:


1 cup water


1/2 cup butter or margarine


1/4 tsp. salt


1 cup flour


3 eggs


Cooking oil


1/2 cup sugar


1/4 tsp. cinnamon


4 oz. dark chocolate


2 cups milk


1 TBSP. corn starch








Prepare the Churros


Step 1:


Place the water, butter, salt and flour in a saucepan and bring to a boil. Stir over low heat until the mixture congeals into a ball (about 1 minute). Remove the pan from the heat source.





Step 2:


Beat the eggs in a bowl until they are smooth, then stir them slowly into the mixture. The resulting dough should be fairly thick, but also smooth and pliable.





Step 3:


Heat the cooking oil in a frying pan or skillet until it is sizzling.





Step 4:


Spoon the dough mixture into a pastry tube and squeeze it out into lengths of 4 to 5 inches apiece.





Step 5:


Place each strip of dough on the skillet (3 or 4 at a time). Cook them for about 4 minutes apiece or until the dough is a golden brown. Turn the churros once about midway through to make sure they cook evenly.





Step 6:


Remove the churros from the pan and lay them on paper towels to drain the excess oil.





Step 7:


Mix the cinnamon with 1/4 cup of sugar, then roll the churros in the mixture. The sugar and cinnamon should stick to the dough.








Make the Chocolate Dip


Step 1:


Place the chocolate and the milk in a pan and warm slowly, over low-to-medium heat. Stir it regularly, until the chocolate is completely melted.





Step 2:


Add the corn starch and about 1/4 cup of sugar to the mixture of milk and chocolate, blending them in gradually with a whisk.





Step 3:


Let the mix simmer over low heat, whisking constantly, for about 5 minutes or until the mixture thickens. (The corn starch will make the dipping sauce congeal sufficiently.)





Step 4:


Pour the sauce into a bowl or similar receptacle.





Step 5:


Dunk the churros in the chocolate sauce as you eat them.
Reply:allrecipes.com has the recipe and they are called just that, elephant ears.

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