The Ultimate Churro Recipe
Here's the ultimate recipe to make your own churros at home. They are just like
the ones you find in the shops but a lot cheaper. Once you make your own churros,
you can also make the chocolate dip to dunk them in.
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)
Heat 2cm of oil in a pan to 180degC.
Make the churro dough by heating water, margarine and salt in a 2.5l 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). Squeeze 10cm 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 the optional cinnamon); roll churros in sugar or
dump the sugar on the pile of churros, like the pros. That churro taste will
take you right back to your favorite summer days walking the paseos of Spain.
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
- 100g dark chocolate, chopped
- 2 cups milk
- 1 tbsp cornstarch (also known as cornflour and is the powder that causes
the thickening)
- 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
server in cups or bowls for dunking churros. Do not pour over churros, but use
the mix for dunking churros after every bite. Served warm.
|
