Fried, how wonderful
I always like trying new recipies, and I’ve been wanting to try this churro recipie for a while. One thing I had issues with when I was making them was putting the dough into the icing bag. I also didn’t have the correct sized nozzle, so the churros were very thin.
(orginally from http://www.mykitchensnippets.com/2008/02/spanish-churros.html)
260 ml of water
6 tbsp of butter
1/2 tsp of salt
2 tbsp of sugar
1 3/4 cup of flour
1 tsp of baking powder
Some sugar, cinnamon for coating the Churros
Mix the flour with baking powder and set aside. Bring the water, butter, sugar and salt to a boil in a saucepan. Turn off the heat and add the flour all at once and stir vigorously with a wooden spoon until smooth and form a ball.
2. Cool the dough and transfer to dough to a mixer. Add in the egg one at a time and beat on medium speed until well combined.
3.Transfer the dough into a pastry bag equipped with a 3/8-inch star tip or a decorating tool.
4. Heat some oil for deep frying. When the oil is hot squeeze about 4-5″ lengths of dough through the pastry bag into the oil.
5. Reduce the heat to medium-hot and fry until the Churros puff and turn to golden brown
6. Drain on paper towels and dredge them in sugar or cinnamon sugar while they are still warm.