Churros
Ingredients List :
2 tbsp vegetable oil
1 tbsp confectioners or granulated sugar, plus 2/3 cup to roll the churros in 1/2 teaspoon ground cinnamon
1 cup (140g) all-purpose flour
Vegetable oil to a depth of 2.5cm for frying
Method :
This Spanish and Mexican specialty consists of a sweet-dough spiral that is deep-fried and eaten like a doughnut. Churros are usually coated with a mixture of cinnamon and confectioners' (or granulated) sugar. As an extra special treat, dip your churros in Chocolate Dipping Sauce or in a cup of piping hot chocolate.
1. In a small bowl, mix the sugar and ground cinnamon together and spread over the bottom of a baking pan, set aside until you're ready to eat the churros.
2. For the Dough: In a medium-small saucepan, combine the oil, 1 tablespoon sugar and 1/2 teaspoon salt with 1 cup water. Set over high heat and bring to a boil, stirring occasionally. Remove from the heat and add the flour all at once, stirring vigorously until the mixture forms a thick, smooth-textured ball. Let cool in the pan.
3. To Fry the Churros: Heat the oil in a large heavy pan over medium to medium-high to about 375ºF (190 C)
4. Scoop the dough into a 1-cm star tip. Holding above the hot oil, press out a 12.5-cm length of dough (the end will dangle into the oil), then pull it free from the press with your fingertips or a knife.
5. Cook this one churro, turning occasionally, until it is deep golden brown, about 2 to 3 mins if the oil temperature is right. Remove & drain on paper towels and let it cool a minute, then break it open to check for doneness-it should be just a little soft inside, but not too doughy. Too low an oil temperature, and the churros will take a long time to color, usually bursting apart before they're brown; too high a temperature, and they'll brown quickly but not cook enough.
6. Adjust the temperature if necessary, then press out and fry the churros 4 or 5 at a time, draining each batch on paper towels. Put the sugar/cinnamon mixture on a large plate and roll the churros in mixture while they are still warm.
Plan Ahead:
The churro dough can be prepared up to several hours before frying; cover it and leave at room temperature. If you can't fry the churros just before eating, warm them for 3 or 4 minutes in a 180C/350F oven, but always serve them warm
Ingredients List :
2 tbsp vegetable oil
1 tbsp confectioners or granulated sugar, plus 2/3 cup to roll the churros in 1/2 teaspoon ground cinnamon
1 cup (140g) all-purpose flour
Vegetable oil to a depth of 2.5cm for frying
Method :
This Spanish and Mexican specialty consists of a sweet-dough spiral that is deep-fried and eaten like a doughnut. Churros are usually coated with a mixture of cinnamon and confectioners' (or granulated) sugar. As an extra special treat, dip your churros in Chocolate Dipping Sauce or in a cup of piping hot chocolate.
1. In a small bowl, mix the sugar and ground cinnamon together and spread over the bottom of a baking pan, set aside until you're ready to eat the churros.
2. For the Dough: In a medium-small saucepan, combine the oil, 1 tablespoon sugar and 1/2 teaspoon salt with 1 cup water. Set over high heat and bring to a boil, stirring occasionally. Remove from the heat and add the flour all at once, stirring vigorously until the mixture forms a thick, smooth-textured ball. Let cool in the pan.
3. To Fry the Churros: Heat the oil in a large heavy pan over medium to medium-high to about 375ºF (190 C)
4. Scoop the dough into a 1-cm star tip. Holding above the hot oil, press out a 12.5-cm length of dough (the end will dangle into the oil), then pull it free from the press with your fingertips or a knife.
5. Cook this one churro, turning occasionally, until it is deep golden brown, about 2 to 3 mins if the oil temperature is right. Remove & drain on paper towels and let it cool a minute, then break it open to check for doneness-it should be just a little soft inside, but not too doughy. Too low an oil temperature, and the churros will take a long time to color, usually bursting apart before they're brown; too high a temperature, and they'll brown quickly but not cook enough.
6. Adjust the temperature if necessary, then press out and fry the churros 4 or 5 at a time, draining each batch on paper towels. Put the sugar/cinnamon mixture on a large plate and roll the churros in mixture while they are still warm.
Plan Ahead:
The churro dough can be prepared up to several hours before frying; cover it and leave at room temperature. If you can't fry the churros just before eating, warm them for 3 or 4 minutes in a 180C/350F oven, but always serve them warm
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