Churros
My daughter is a doughnut fanatic, she truly loves doughnuts. All doughnuts, all shapes and sizes. She has been asking for me to make churros for some time now, I keep avoiding it as I think it will be difficult. Well I was wrong, 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 oily, they left an oily taste in your mouth after you ate them. These were crisp on the outside and nice and soft in the centre. I also tried a chocolate version, but they were a bit dry and 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 cinnamon, 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 are like my daughter and you love doughnuts, give this a go, it is easy and quite fast to make, and best of all they taste great.
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 oily, they left an oily taste in your mouth after you ate them. These were crisp on the outside and nice and soft in the centre. I also tried a chocolate version, but they were a bit dry and 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 cinnamon, 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 are like my daughter and 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 eggs
Vegetable oil, for deep frying
Cinnamon Sugar
110g caster sugar
1 tablespoon ground cinnamon
Makes 25-35
1 cup (250ml) water
1 tablespoon caster sugar
90g unsalted butter, chopped coarsely
150g plain flour
2 eggs
Vegetable oil, for deep frying
Cinnamon Sugar
110g caster sugar
1 tablespoon ground cinnamon
Make your cinnamon sugar.
Place the water, sugar and butter in a medium sized saucepan. Bring to the boil.
Once boiling, add the flour, 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.
Place the water, sugar and butter in a medium sized saucepan. Bring to the boil.
Once boiling, add the flour, 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 cinnamon sugar. Serve warm.
Enjoy!
