Churros

Ingredients :

  • 1 cup (250ml) water
  • 1/4 cup (56g) unsalted butter, diced into small cubes
  • 1 Tbsp (13g) sugar
  • 1/4 tsp salt
  • 1 cup (141g) all-purpose flour
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Fortune Vegetable oil, for frying
    For coating
  • 1/2 cup (100g) sugar
  • 3/4 tsp cinnamon powder

Method:

  1. For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
  2. Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over
    medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare
    batter.
  3. Add water, butter, sugar and salt to a large saucepan, bring to a boil over
    medium-high heat.
  4. Add flour reduce heat to medium-low and cook and stir constantly with a
    rubber spatula until mixture comes together and is smooth (a few lumps in it
    are fine).
  5. Transfer mixture to a large mixing bowl, let cool 5 minutes.
    Add vanilla and egg to flour mixture then blend immediately with an electric
    mixer. Blend until mixture comes together and is smooth (it will separate at
    first but keep mixing it will come together).
  6. Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than
    1/2-inch). I recommend using the Ateco 845 or 846.
    Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end
    with clean scissors.
  7. Let fry until golden brown, about 2 minutes per side. Transfer to paper towels
    to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
    Serve warm with chocolate sauce or caramel sauce for dipping if desired.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *