Churros

Churros

Recipe from: 17 October 2011
Preparation time: 10 min
Cooking time: 15 min
 
With chocolate dipping sauce.
 
 
 

Ingredients

 
  • 1
    cup
    water
  • 1/2
    cup
    butter (I used salted butter, if you use unsalted add a pinch of salt to the batter)
  • 2
    Tbs
    sugar
  • 1
    cup
    flour
  • 3
    eggs
  • Oil for frying
  • Cinnamon sugar:
  • 2
    cup
    sugar
  • 2
    Tbs
    ground cinnamon
  • Chocolate sauce:
  • 100
    g
    dark chocolate
  • 50
    ml
    cream
Servings: Change Serving
 
 

Method

 
Start by making the chocolate sauce and the cinnamon sugar.
Melt the chocolate and cream together and set aside.
Mix together the cinnamon and sugar and set aside.
In a saucepan, combine the water, butter, sugar and salt.

Allow the butter to melt and stir everything together.
Sift in the flour and stir until a ball starts to form.
Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.

Allow the mixture to cool for 5 minutes.
Place enough oil into a pot to fry the churros and allow to heat.
Start beating the dough and add the eggs one at a time. Beat well after each addition.

The mixture will become slightly sticky and more like a batter, but still thick and glossy.
Place the batter into a piping bag fitted with a star nozzle.
When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.

Continue until all the batter has been used.
Coat the churros in the cinnamon sugar.
Serve warm with chocolate sauce.

Reprinted with permission of Simply Delicious. To visit Simply Delicious' blog, click here.

 

 

NEXT ON FOOD24X

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2014-04-24 10:39
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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