Lately over the last few weeks I've been having a craving for some churros. Churros are so good they are crunchy with a little bit of chew in the center plus that sweet cinnamon sugar exterior omg they sound so good to eat right now! I have never made these before before this time and I don't know what was taking me so long because they are so easy to make! Everything comes together in the matter of about 30 minutes too so its a nice quick and easy recipe to follow :).
The recipe starts by combining the sugar, butter, water, and salt in a medium sauce pan. Some of the methods in this recipe are a little unconventional if you've never made churros before. I know when I was making this I found myself double checking the instructions a lot to make sure I was doing everything right lol. But as long as you do what the recipe said your churros will be oh so delicious! But for churro making masters this is absolutely nothing new to you.
You'll want to let this mixture come to a boil then reduce the heat to low. Once you see those bubbles dying down I add the flour and start stirring vigorously with a wooden spoon or a spatula. It should really immediately start coming together you'll want to cook this on low making sure your stirring the whole time for 2 minutes. Remove the pan from the heat and allow the dough to cool in the fridge for about 10-15 minutes. The longer you cool the dough the better because once its cooled down your going to add the eggs and you don't want them scrambling from the dough being too hot. But you should be able to tell when its ready by touch.
Once your dough is cooled down, go ahead and start heating up the oil to 350. You don't need a super large pot or pan I just used a medium sauce pan. You could even use a small little pot or pan if your making mini churros! Add your eggs, making sure to mix well before incorporating the other. While your oil is heating up, take your dough and place it in a pastry bag or ziplock bag and snip the edge for your large star tip. If you don't have a Star tip thats okay you just won't have those obvious indentions that you see in a typical churro. They will still be yummy. You can fit as much dough as you can in your pastry bag.
Once your oil is up to temp your going to want to make sure your area is prepped and ready to go because things start happening really fast at this point. So before I start piping my dough into the oil, I like to make sure my cinnamon sugar bowl is right next to the oil so its ready to go for me. I make sure I have plate lined with paper towels to put the churros after they are coated as well. And make sure your scissors are handy!
Now its time to fry! Pipe 3 to 4 inches of dough directly into the oil making sure to snip the ends of the dough with scissors. Keep turning them over in the oil so they brown evenly. These fry pretty quickly so as soon as you see them turn beautiful golden brown pull them out with a slotted spoon or tongs (just be gentle not mess up the shape) and place directly In the cinnamon sugar mix. Toss them around generously in the sugar mix and place onto your plate with paper towels to absorb any extra oil dripping. Your churros are ready!! They should be nice and crunchy on the outside with a soft chewy middle center and generously coated in cinnamon sugar.
These would be so good with so many different dipping sauces. You could do chocolate sauce, caramel (salted caramel if your like me), or even a strawberry or raspberry sauce would be so delicious! These make for a great dessert or even a yummy breakfast treat. Just serve with some coffee or hot coco!
RECIPE:
1 cup flour
1/4 tsp salt
1 tbs sugar
1/2 cup butter, unsalted
1 cup water
cinnamon and sugar to coat
DIRECTIONS:
1. Combine sugar, butter, water, and salt in a medium sauce pan. Heat to a boil then reduce the heat to low.
2. Add in the flour and cook and stir vigorously for 2 minutes on low with wooden spoon or spatula. Remove from heat and allow to cool to in the fridge for 10-15 minutes. Add eggs one at a time making sure to mix well before adding the next.
3. Heat your oil in a medium sauce pan to 350. Place the prepared dough into your pastry bag or zip loc bag with a large star tip. Pipe 3-4 inches of dough directly into the oil snipping the ends with scissors. Continue to turn over in oil for even browning. Fry until golden brown.
4. Using a slotted spoon or tongs (be gentle with tongs) take your churros out the oil and directly into the cinnamon sugar. Toss and coat the churros generously making sure to get all the knick and crannies of the churro. Serve immediately with desired sauce or by themselves and enjoy!
Opmerkingen