Dave really likes churros....This recipe makes 2 dozen.
To make these you'll need a pastry bag fitted with a fluted nozzle for piping.
Or you can use a funnel to shape the churros into a long, finger-like donut. Close the end of the funnel with your own finger, add the batter, then release into the oil in small columns.
- 1 cup water
- 1 Tbsp granulated sugar, plus extra for dusting
- 1/2 tsp salt
- 1-1/2 cups all-purpose flour
- 1 large egg
- 1/2 lime or lemon
- oil for frying
Bring water, sugar and salt to a boil in a large saucepan.
Remove from heat and beat in flour until smooth.
Beat in egg, using a wooden spoon, until the mixture is smooth and satiny.
Set batter aside.
Pour oil into a deep-frying pan to a depth of about 2 inches.
Add the lime half, then heat the oil to 375 degrees F.
(If it's hot enough, a cube of day-old bread should brown in 30-60 seconds.)
Pour the batter into the pastry bag set with a fluted nozzle and pipe 3-inch strips of batter onto a plate.
Put in the hot oil a few at a time. Fry 3-4 minutes or until golden brown.
Using a slotted spoon, remove the churros from the pan and drain on paper towels.
Roll the hot churros in granulated sugar before serving.
Option: roll the hot churros in a mixture of granulated sugar and cinnamon.
Cinnamon Churros
Use a pastry bag with a large star tip.
- 1 cinnamon stick
- 1/4 cup vegetable or olive oil
- 1 Tbsp plus 1/2 cup white granulated sugar
- 1/2 tsp salt
- 1 cup all purpose flour
- 1 large egg, beaten
- 1/2 tsp ground cinnamon
- vegetable oil for frying
In medium saucepan on medium heat, cook cinnamon stick about 2 minutes or till fragrant.
Add 1 cup water, 1/4 cup oil, 1 Tbsp sugar, 1/2 tsp salt.
Bring to a boil.
Discard cinnamon stick.
Remove from heat.
Quickly stir in1 cup flour with wooden spoon.
Let stand in pot 5 minutes.
In small bowl, combine: 1/2 tsp cinnamon and 1/2 cup sugar.
Set aside.
Transfer hot churro batter into large mixer bowl.
On low, beat 1 minute.
Mix in 1 beaten egg till dough is smooth and shiny.
Transfer batter to pastry bag fitted with a large star tip.
Heat oil in a medium saucepan on medium heat to 350 degrees F.
Working in 4 batches, squeeze 3 to 4 inch lengths of batter into the hot oil, using scissors to cut off ends of dough.
Fry each batch about 4 minutes or until golden brown.
Transfer to wire rack set over paper towel.
When churros are cool enough to handle, coat in cinnamon sugar.
Serve with chocolate-caramel sauce for dipping if desired.
Chocolate-Caramel Sauce
- 1/2 cup white granulated sugar
- 4 Tbsp unsalted butter, cut in pieces
- 1/2 cup heavy (whipping) cream, at room temperature
- 2 Tbsp unsweetened cocoa powder
- pinch of salt
- 2 oz chocolate, chopped
In a small pot, combine sugar and 2 Tbsp water.
Cook on medium, stirring, until amber in colour, 4-5 minutes.
Remove from heat.
Whisk in butter, then heavy cream, cocoa powder and salt till dissolved.
Add chocolate, don't stir, let sit 3 minutes.
Stir in chocolate till melted and smooth. For very smooth sauce, use immersion blender.
