Faced with two research papers, looming deadlines and a pile of cases that needed reading, I turned to my #2 coping mechanism, baking. #1 being desperate prayer. I originally intended to make a dulche de leche cake, but decided against it because I knew I wouldn’t be able to copy with potential failure since it was a new, untested recipe. Instead, I turned to one of the most happy-making fun fair foods in the world – churros!!! I ate really amazing ones at San Ginés Chocolateria in Madrid back in June ’11 and a pretty comforting one at Universal Studios Singapore in January ’12. Despite being a churros lover, I never realised it was made in a way similar to choux pastry (i.e. by cooking the dough over low heat) and never realised how cheap and simple it is to make! Never again am I buying this stuff outside for $4 at a themepark. Famous last words, really. Cue 3 months later in Universal Studios USA… “where are my churros!! gimmie my churros!!! i need churros!!! now!!!!!”
Well, till then, I’ll be making my own to satisfy every churro craving that I have. I got the recipe online but skipped out on making chocolate dipping sauce because I like my churros unadulterated. (Okay, I was also lazy.)
Mmmmm. You can have these in 20 minutes. I kid you not.
The dough cooling in the stand mixer
Spanish you tiao 🙂
These are a little light-coloured and under fried, they should have been fried another 3 min or so
I’ve never been very neat in the kitchen
The fun part
Tastes great with a cup of tea (or hot chocolate if you can afford the calories. I can’t.)
Happy faces all round 🙂
The recipe: (with minor edits)
Makes approximately 25 churros (depending on size)
1 cup water
1/2 cup salted butter (this is approximately 100g)
1 pinch of salt
2 tbsp sugar
1 cup plain flour
oil for frying
3/4 cup sugar
1 tbsp ground cinnamon
- Start by making the cinnamon sugar. Mix the cinnamon and sugar together and set aside. I found it easiest to just throw everything into a small plastic bag and shake it (like a polaroid picture).
- In a saucepan, combine the water, butter, sugar and salt over low heat. Allow the butter to melt and stir everything together. Make sure the butter doesn’t burn!
- Sift in the flour and stir until a ball starts to form. Don’t panic if it looks lumpy at first, it will all come together nicely.
- Transfer the mixture to a stand-alone mixer or to a separate bowl if you are using a hand-held blender.
- Allow the mixture to cool for 5 to 10 minutes, or until it is at room temperature.
- Start beating the dough on low with a paddle attachment and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
- Place enough oil into a pot to fry the churros and allow to heat.
- Place the batter into a piping bag fitted with a star nozzle.
- When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side. Continue until all the batter has been used.
- Coat the churros in the cinnamon sugar.
- Serve warm with a good cup of tea of hot chocolate.