Even though I posted last week, I consider this my official comeback into the blogging world. I’ve really missed it so much and what better way to make said comeback than with Churros. Yet again, my love for fried dough has won me over, and it’s won me over big time.
I’ve always had a soft spot for a good doughnut but Churros are in a league of their own. I have always wanted to make them myself after once tasting them at a food festival but once I found out you have to make the batter, which is almost identical to making Choux pastry, I was hesitant. I have made Choux before but it was in high school and I had my home-economics teacher attached to my hip should I do something wrong. But, like always, my craving trumped my fear of the process and I got all the ingredients together. Let me just assure you, it is NOT hard to make this batter. I promise. And it’s made easier if you have a stand-alone mixer or a hand mixer. This way the eggs don’t really get much chance to curdle when you beat them in. It’s also important to let the doughy mixture cool down before you add the eggs and like always, it helps to have everything ready and at hand when you need to use them, so get all your ingredients ready and set out before you start. It’s also important that you use a piping bag with a star nozzle (you can buy both of these from a baking store) to get the look right. Churros are usually served with a hot chocolate dipping sauce and even though it’s delicious this way, I prefer them with just a cinnamon-sugar coating. But that was just my opinion. My husband couldn’t get enough of the chocolate sauce and dipped every bite of churro into it.
I just wanted to notify everyone that there has been a printing mistake at SARIE. The recipe for my Peanut Butter Chocolate Cake had the wrong measurements for both the baking powder and the baking soda. It was printed that you need 15ml (0.51 fluid ounces) of each of those but in actual fact, you only need 7.5ml (0.25 fluid ounces) each. Mistakes happen etc. but I am very sorry for any inconvenience this has caused.
Makes approximately 20 churros (depending on size)
1 cup water
1/2 cup butter (I used salted butter, if you use unsalted add a pinch of salt to the batter)
2 tbsp sugar
1 cup flour
oil for frying
2 cups sugar
2 tbsp ground cinnamon
100g (3.53 ounces) dark chocolate
50ml (1.69 fluid ounces) cream
- Start by making the chocolate sauce and the cinnamon sugar. Simply melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.
- In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together.
- Sift in the flour and stir until a ball starts to form.
- Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
- Allow the mixture to cool for 5 minutes.
- Place enough oil into a pot to deep fry the churros and allow to heat.
- Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
- Place the batter into a piping bag fitted with a star nozzle.
- When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
- Continue until all the batter has been used.
- Coat the churros in the cinnamon sugar.
- Serve warm with chocolate sauce.