After making normal churros, I kind of had to try making a chocolate version. So here they are, these were delicious, crisp on the outside and soft in the centre, my kids finished them all off in one sitting.
These are so easy to make, and I mean really easy, I'm talking, in 10-15 minutes you have a batter ready for frying, in 30 minutes, you are already eating churros.
Before I posted this recipe I tried one other recipe so I have a comparison. These were far better, the other recipe I tried were very dry, quite cakey.
Now, oil temperature, these really do need to cook for at least 5 minutes, if yours are cooking too quickly reduce the oil temperature. If cooking too slow, increase the oil temperature. I generally use the hottest burner, but have it set at a low to medium heat, more low than medium.
When you add the eggs, start beating straight away, to ensure the eggs don't start cooking in the hot dough.
I fry about 5 or 6 churros at one time, and I never measure them, that is why I say you get between 25-35 churros.
If you don't like cocoa, just roll in plain caster sugar or vanilla sugar. Churros is often served with a chocolate sauce, we tried that, but we prefer them plain, so I have not added any recipe for chocolate sauce.
So if you love doughnuts, give this a go, it is easy and quite fast to make, and best of all they taste great.
These are so easy to make, and I mean really easy, I'm talking, in 10-15 minutes you have a batter ready for frying, in 30 minutes, you are already eating churros.
Before I posted this recipe I tried one other recipe so I have a comparison. These were far better, the other recipe I tried were very dry, quite cakey.
Now, oil temperature, these really do need to cook for at least 5 minutes, if yours are cooking too quickly reduce the oil temperature. If cooking too slow, increase the oil temperature. I generally use the hottest burner, but have it set at a low to medium heat, more low than medium.
When you add the eggs, start beating straight away, to ensure the eggs don't start cooking in the hot dough.
I fry about 5 or 6 churros at one time, and I never measure them, that is why I say you get between 25-35 churros.
If you don't like cocoa, just roll in plain caster sugar or vanilla sugar. Churros is often served with a chocolate sauce, we tried that, but we prefer them plain, so I have not added any recipe for chocolate sauce.
So if you love doughnuts, give this a go, it is easy and quite fast to make, and best of all they taste great.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Spanish'
Makes 25-35
1 cup (250ml) water
1 tablespoon caster sugar
90g unsalted butter, chopped coarsely
150g plain flour
2 tablespoons cocoa powder
2 eggs
Vegetable oil, for deep frying
Cocoa Sugar:
110g caster sugar
2 tablespoons cocoa powder
Make your cocoa sugar.
Place the water, sugar and butter in a medium sized saucepan. Bring to the boil.
Once boiling, add the flour and cocoa, beat with a wooden spoon over a high heat until the mixture comes away from the base and side of your saucepan and forms a smooth ball. This does not take long at all. Transfer the flour mixture to a small bowl, beat in the eggs, one at a time, using an electric mixer, beat until the mixture becomes glossy.
Spoon the mixture into a piping bag fitted with a 1cm fluted tube.
Heat oil in a large saucepan. You will need at least 5cm of oil in your saucepan. Pipe 6cm lengths of the batter into the oil (cut off lengths with a knife). Deep fry churros, in batches, for about 5-6 minutes or until lightly browned and crisp. Drain on absorbent paper.
Roll churros in cocoa sugar. Serve warm.
Makes 25-35
1 cup (250ml) water
1 tablespoon caster sugar
90g unsalted butter, chopped coarsely
150g plain flour
2 tablespoons cocoa powder
2 eggs
Vegetable oil, for deep frying
Cocoa Sugar:
110g caster sugar
2 tablespoons cocoa powder
Make your cocoa sugar.
Place the water, sugar and butter in a medium sized saucepan. Bring to the boil.
Once boiling, add the flour and cocoa, beat with a wooden spoon over a high heat until the mixture comes away from the base and side of your saucepan and forms a smooth ball. This does not take long at all. Transfer the flour mixture to a small bowl, beat in the eggs, one at a time, using an electric mixer, beat until the mixture becomes glossy.
Spoon the mixture into a piping bag fitted with a 1cm fluted tube.
Heat oil in a large saucepan. You will need at least 5cm of oil in your saucepan. Pipe 6cm lengths of the batter into the oil (cut off lengths with a knife). Deep fry churros, in batches, for about 5-6 minutes or until lightly browned and crisp. Drain on absorbent paper.
Roll churros in cocoa sugar. Serve warm.
Enjoy!
Find the recipe at www.whatscookingella.com/chocolate-churros.html
Pin it: www.pinterest.com/pin/399413060683777305/
Pin it: www.pinterest.com/pin/399413060683777305/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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