Summer weather always reminds me of festivals and theme parks. Its the perfect season to go and get on those rides and splash parks! The best part is all the vendor food! One of my favorites to eat are Churros! Il ove the cinnamon & sugar sprinkled ontop of that crunchy crist and that almost custardy like inside! YUM! I thought, I like them so much, so why not make them at home! Here is a recipe ive developed by trial and error of soooo many different kinds. Its works, just follow it to the T and you wont be dissapointed. It is a little tricky because of the hot dough with the raw eggs.. but dont let that scare you away! Its super simple and super tasty!
Here’s how you make them!
- 475 ml water
- 40 grams unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt (regular salt will also do fine)
- 2 cups all-purpose flour
- 2 large eggs
- roughly 1 1/2 to 1 2/3 liters vegetable oil for frying
For the coating
- 2/3 cup granulated sugar
- 1 1/4 teaspoons ground cinnamon
- 1/4 cup dark chocolate chopped
- 1 tbsp coconut oil
Making the Churros:
- In a medium sized saucepan, heat up the water, butter, sugar, vanilla and salt until simmering and butter has completely melted. Then remove from the heat and dump in flour all at once. Mix vigorously with a wooden spoon until the mixture forms a smooth ball and no floury bits are visible. (Dont worry about all the mess around, its completely natural that some of your flour will fall out and some dough too, but keep mixing, dont stop. This is vital as the mixture needs to be incoporated whilst hot! If it gets cold, then you will have flour bubbles all around your dough)
- Let the dough cool 5 to 10 minutes. Now comes the tricky bit. You will have to incporate your eggs. I like to do it in a stand mixer (fitted with a paddle attachment), as the speed adn strength is something im not good at! But if you feel youve got a strong arm and a tough whisk, then do it by hand ( this is the most common way, im just a weakling! lol) Now place your dough into the stand mixer bowl (or if your doing it by hand then in a medium sized bowl). Then start adding your eggs one at a time and mixing at the same time. Make sure to have your first egg completely incorporated before adding the next one. Also you must do this fast, as the dough may still be warm from the inside, so you need to work fast so that your eggs dont cook.
- With a spoon, pour your churro dough into a piping bag, fitted with a large star shaped tip (I used Ateco 829 tip)
- The traditional way of baking churros is att his stage pouring and cutting them off straight into the hot oil. I have tried this and made a mess whilst burnign myself too! So if your feeling up to the challenge do it, because it does work, im jsut too clumsy for it! However if your not do what I do : One a tray lined with baking paper and witha little oil or butter spread around it – pipe out 5 inch strips of your churro dough. Cut the ends using a pairing knife or scissors (I use scissors its easier) Then place them in the freezer for about 10-15 minutes.
- On the last 5 minutes of them being in the freezer, you can bring you oil up to temp. Place your oil into a large pot, and bring up to 177C , take out your churros and place 3-4 at a time (make sure not to over croud them). Once golden brown on one side, flip them over and cook on the other side. This should take roughly 4-5 min for each batch. If the temp goes up, bring it back down before starting the next batch.
While the churros are in the oil, you can start with your coatings. I have chosen two types :
1.Sugar and cinnamon –
In a flat wide bowl, place both your sugar and cinnamon and mix until fully incoporated. Once the churros are ready, drop a few at a time into the bowl and turn them around to fully coat them on all sides.
Melt your chopped chocolate with the coconut oil, and dip the churros into the chocolate. And voila!