Easy Homemade Churros

Churros are typical Spanish dessert that can be bought and enjoyed all over Spain. They are best served warm with a cup of really thick chocolate. * Course: Dessert * Cuisine: Spanish Servings: 70 Churros 10-15 cm in length (depending on the size of your piping tip) Calories: 29 kcal

Ingredients

300 ml Water (10.1fl oz)

• 180 g Plain Flour (6.3oz)
• 50 g Unsalted Butter (1.8oz)e
• Pinch of Salt
• 50 g Caster Sugar (1.8oz)
• 1 tsp Ground Cinnamon
• 3 Small Eggs or 2 Medium Eggs
• 2 tbsp Olive Oil or Vegetable Oil
• + 1 Liter Vegetable Oil for Frying

Instructions

Place water, butter, 2 table spoons oil, 1 tea spoon sugar & a pinch of salt into a medium – large size sauce pan. Bring to the boil. Add plain flour and mix vigorously until well blended (the dough will come together in a minute or two). Remove from the stove and let it cool a bit. Once it is not too hot, add one egg and work the egg into the dough. Start slowly breaking the egg, then fast increasing speed, if possible. When the egg is incorporated in the dough, add another one and repeat the process. You should get dough that is not too stiff but not too soft either. Pour the vegetable/sunflower oil into a medium sized sauce pan and heat it up. Fill a piping bag (or a zip-lock bag) fitted with star piping tip with half of the dough (it is easier to handle). Check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns nice brown, you are ready to pipe the churros in. Pipe the dough directly into the hot oil (choose any length you like) and cut with a fork (I found fork the best tool for this). Do not pipe too many churros in as they need space for frying. It will take only about 2 minutes for them to get nice golden color and that is a sign they are ready. They should get the color gradually. If you see they are not getting dark evenly, reduce the temperature. Take them out and place them on a paper kitchen towel to get rid of the excess oil. When they are still warm, roll each of them in a sugar mixed with ground cinnamon. Serve warm with thick hot chocolate.

TIP: Work the egg fast into the dough it to prevent the egg from cooking. This may be a bit tricky, as the dough is quite hard at this point. If you find it hard to mix with a wooden spoon, use your hands instead. Happy Baking from Happy Foods Tube!

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bon appetit