When G saw the title of this post, he laughed and started to imagine thousands of churros falling from the sky. Well, I wish [it was cloudy with a chance of churros]! But really, these little spanish doughnuts taste so heavenly I could probably eat a whole plate of them. They are basically deep-fried choux pastry, light and crisp on the outside, soft, creamy, buttery and fluffy on the inside. And I didn't even need to dunk them in hot chocolate (which I didn't prepare as I discovered that I ran out of dark chocolate). They were just lovely to eat on their own, with a generous dusting of cinnamon sugar.
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| Hot churros dusted with cinnamon sugar. Yum!!! |
The recipe I used came from Karen Martini from a very old episode of Better Homes & Gardens, which was one of my favourite shows on TV until the children took over the box. Since then, the only cooking shows I get to watch are things like "I Can Cook" on CBeebies (a children's cooking programme). Anyway, I remember watching Karen making these delectable mouth-watering churros on TV, but I didn't take down the recipe! Fortunately, I found that somebody had posted the recipe on her blog, thank you! And true enough, it only makes sufficient to serve 2 people, so next time, I might double the batch to avoid any fighting over who gets to eat the last one :)
Here's the recipe I used:
Churros!
Ingredients:
100ml milk
100ml water
80g butter
1 1/2 tbsp caster sugar
1/2 tsp salt
120g plain flour
1/2 tsp vanilla extract
3 large eggs
Oil for deep-frying
1/2 cup icing/caster sugar mixed with 1/2 tsp ground cinnamon, for dusting
Chocolate for dipping (optional):
100g dark/white choc
100 ml cream
Method:
For churros, combine milk, butter, sugar and water in saucepan and bring to boil. Add flour, stir quickly with wooden spoon to combine. Cook for 3 mins over medium heat, stirring constantly. Spoon the mixture into a food processor. Add the vanilla extract and eggs and process until mixture is smooth.
Heat oil in large deep frying pan. To cook churros, oil a spatula, then use a large piping bag with a 1 1/2 cm star nozzle to pipe figure of eight about 6 cm long onto the blade. Slide churros into the hot oil and cook for 4-5 mins, turning often until golden and cooked. Alternatively, just pipe the dough directly into the hot oil and cut off the end with a knife (or your finger will do the job too). Drain on paper towels. Dust churros with the cinnamon sugar mixture.
For the chocolate diping sauce, place the cream in a pot/saucepan and stir over medium heat until it comes to a simmer. Place chocolate pieces in a heatproof bowl, pour over the warm cream, then stir until the chocolate has melted. Serve warm with hot churros.
Notes:
- If you don't have a food processor: Remove the saucepan from the heat and let it cool slightly for about 5-10 minutes. Add vanilla extract, and beat in the eggs one at a time with a wooden spoon till well combined.
- If you don't have a piping bag, simply scoop out the dough with a tablespoon and drop them into the hot oil to make doughnut balls!
