John I’m a huge doughnut fan. Perhaps not quite as much as Homer Simpson, however doughnuts are right up there with my all time favourite desserts. I often find it hard to make doughnuts as good as those you buy in the bakeries, however churros are a good doughnut style to make at home that you can have great success with.
These Spanish style doughnuts are a fantastic variation to the standard cinnamon doughnut. Fried in oil to a beautiful golden brown, then rolled in cinnamon sugar. With a wonderful crunch to each bite, they won’t last long enough to cool down. They are perfect dipped in a dark chocolate sauce. You will want cinnamon churros for breakfast, lunch or dessert.
Making churros is easier than you might first think. The longest time is cooking them in the oil. You don’t want to overcrowd your saucepan when frying and equally you don’t want the oil to be too hot, as they will burn on the outside or not cook sufficiently on the inside. But don’t let any of that put you off. It only takes the first bite into a warm crunchy cinnamon coated churro to decide to make them every day!!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
Churros
|
- 80 g Butter
- 1 tbsp Caster Sugar
- 1 cup water
- 1 cup Plain Flour
- Vegetable Oil to deep fry
- 1/2 cup Caster Sugar
- 1 tsp Ground Cinnamon
- 50 g dark chocolate
- 1/4 cup Thickened Cream
- 1/2 tbsp Brown Sugar
Ingredients
Cinnamon Sugar
Chocolate Sauce
|
|
- In a medium saucepan over high heat, add butter, caster sugar and water.
- Bring to boil while stirring occasionally to mix through.
- Remove from heat and add plain flour and stir to mix through.
- Return to heat and cook for 1 -2 minutes or until dough is smooth and a dough ball forms and comes away from the sides of the saucepan. Remove from heat and allow to cool for about 10 minutes.
- Place dough in mixing bowl and add 1 egg and beat to mix through. The dough will still be warm to beat well to stop the egg from cooking.
- Add the second egg and continue beating until well combined and mixture is smooth.
- Place dough mixture in a piping bag with a 2cm fluted nozzle.
- Heat vegetable oil to 180°C (350°F) in a medium saucepan.
- Pipe 2 or 3 lengths of dough into the oil. Make each length approx 10cm - 12cm. Use scissors to cut the dough at the desired length. I find this step a lot easier with two people. One person piping with the other cutting the length with the scissors.
- Cook each churro for about 3 - 5 minutes (it depends on how hot your oil is). I also find it best to use a spoon to continually spoon hot oil onto the top of the churros while they are floating & cooking in the oil. Turn them occasionally as well.
- Use a slotted spoon to remove from oil and place on a plate lined with paper toweling.
- Allow to cool a little before placing them in the tray to coat with cinnamon sugar.
- Serve with warm chocolate sauce.
- In a small baking tray, add caster sugar and ground cinnamon and stir to combine.
- In a medium heat proof bowl, add chocolate, thickened cream and brown sugar.
- Place bowl over a small saucepan filled with water on medium heat.
- Stir until chocolate melts and sauce becomes smooth.
- Remove from heat and transfer to a dipping bowl.
