September 21, 2010

Churros


Churros.  Delicious, golden sticks of friedness.  Dusted with icing sugar and dipped in chocolate.  What more can I say?

Recipe Adapted From: South China Morning Post Magazine 2006
Ingredients
100g butter
150mL water
1/8 tsp salt (omit if using salted butter)
130g plain flour
3 - 4 eggs
Heaps and heaps of canola oil.

Method
1. Melt butter, water and salt in a heavy based saucepan.  Heat until boiling.


2. Add flour all at once, and stir with a wooden spoon until the mixture is smooth and comes away from the sides of the pan.  Cook for a further 30 seconds, stirring continuously, then remove from heat.


3. Add 3 eggs one at a time, stirring vigorously to combine.  It will look like total mush just after you add it, but have faith and keep stirring!  Make sure each egg is completely combined before you add the next one.

4. Beat the last egg in a separate bowl and add gradually to the mixture until it is a thick sticky paste that forms a peak when you lift the spoon up.

5. Transfer the dough to a piping bag fitted with a star tip.

6. Heat your oil in a large pan (I use a wok).  It should be hot enough that the dough sizzles furiously when you add it to the oil.

7. Pipe lengths of dough into the oil.  Put the tip of the piping bag near the side of the pan and squeeze, then when the desired length of dough is in the oil use a knife to shear the flow of dough off at the piping bag.


8. Let the churros fry.  Turn them over a couple of times in the oil so that the whole thing is golden brown.  


9. When golden brown, remove the churros from the oil and place on a plate covered with paper towel.

10. Dredge with sugar and/or cinnamon, dip in chocolate or another sauce and eat while they're warm!

This recipe, when using a large star tip, creates a crunching on the outside and fluffy on the inside churro.  If you use a smaller star tip, then you should get a crunchier churro.

Here's a tip - for more churro goodness without having to buy more oil, after you've finished frying let the oil cool then tip into a glass jar or glass container.  You can store the oil for more churro use later!

4 comments:

  1. aimlesswandererSeptember 23, 2010

    They look delicious, but I am glad that I don't eat them too often! Major ingredient butter, deep fried, yikes.

    ReplyDelete
  2. heyyy DUDE
    its grace from school
    just wanted to say
    I AM LIKE TOTALLEHH MAKING THESE TOMORROW
    churros are seriously my favourite things ever. thanks so much!
    your blog rocks mannn :D

    ReplyDelete
  3. I hope they turned out delicious dude! :D

    ReplyDelete