I’d like to offer you the tastiest dessert recipe ever—churros! We cook these incredibly delicious and simple-to-make Spanish pastries, known as churros, in deep fat. I serve them either smooth or sugar-powdered.
Ingredients
- A glass of water (250 ml) and slightly more than 1/4 stick of butter (60 g)
- One unfinished cup of flour weighs 140 g.
- One big egg
- A single spoonful of sweetener
- One-fourth teaspoon salt
- One-half teaspoon vanilla extract
- 500 milliliters or more of cooking vegetable oil
- Add two teaspoons of powdered sugar to the cookies for decoration.
Churros
The following tools are needed to make churros: a medium-sized frying pan for cooking the cookies in oil; tongs for flipping the biscuits over and draining the fat (a flat metal colander can also be used for this); a rubber-tipped wooden spoon or spatula for mixing the dough; hand mixer (not necessary,
even if it makes it easier and faster to knead warm dough;
a star-shaped butt with a hole about 1 cm in diameter; multiple sheets of paper towels; a bag of sweets that is at least 35 cm in size; a colander to dust the rosettes with powdered sugar (omit if you would rather dust the churros with powdered sugar); As an alternative, control the temperature of the oil by using a candy thermometer.
With a piping tip with a diameter of 1 cm, I made 35 churros, each measuring roughly 10 cm.
Before you begin cooking the churros, I advise reading the recipe from beginning to end. Knowing the recipe can help you prepare the right kind of dish. Spanish churros are often prepared without the use of eggs.
One large egg is used in my recipe, which enhances the flavor and produces a fantastic rise in the churros. The classic Polish choux pastry is made in accordance with recipes that call for egg additions.
Step 1: Combine the ingredients and melt the butter.
Fill a medium-sized pot with 60 grams of genuine butter, or slightly more than 1/4 stick. Add one tablespoon of sugar, one-fourth teaspoon of salt, and one cup of water. One of those 250-milliliter glasses. Lower the heat to medium when the butter has completely dissolved in the water. Bring butter and water to a boil.
Step 2: Add flour.
Immediately pour a small glass of wheat flour, butter, and sugar into the boiling water. Execute it expertly. Avoid waiting for the pot’s water to evaporate. Both universal wheat flour and wheat cake flour work well.
Step 3: Add and mix the dough.
If at all feasible, begin combining the dough right away using a wooden spoon or spatula with a rubber tip. Keep the pot burning at all times. On low power this time. Knead the dough for no more than two minutes after combining. It ought to get smooth at this point.
Blend the cake. Step 4: Include the egg.
Place the saucepan containing the cake on the platter and let it cool slightly, but not too much. Next, drizzle some vanilla essence over the pie. Use homemade vanilla sugar, pasta, or even vanilla oil. Stir the cake right away after adding one large egg. To achieve this, I recommend using a mixer.
Include the egg. Step 5: Mix the dough together.
The dough will start to form lumps as you mix. It will eventually disappear, though, and become the consistency of thick pudding. It’s time to get the Spanish churros dough ready. It’s frying at the moment.
Combine the dough: Step 6: Allow the oil to get hot.
Pour 500 ml of vegetable oil into a frying pan that is medium in size. I recommend using grapeseed, canola, or rice oil. When frying churros, the oil temperature must be just right. Put the oil-filled pan on the burner. Once the burner is on medium power, slowly raise the temperature of both the oil and the bowl until they both reach 180 degrees.
I recommend to use the candy thermometerBe patient, and heat the oil over medium heat for several minutes if you don’t have a thermometer. The oil is perfectly hot when a ball of dough that has been “thrown” into it starts to fry vigorously and forms a ring of bubbles around it.
Follow step 7 of the recipe and fry the churros.
Spoon the dough into a bigger pastry bag fitted with a 1 cm-diameter tip and a star-shaped recess. Using a reusable bag or sack is what I advise. Disposable bags may shatter when pressing cookies made with a heavier batter.
Aim to squeeze 10 centimeters of churros into the heated oil. The dough will not “fall off” on its own, so cut it off with a knife or scissors when it reaches the required length. Working swiftly but carefully, squeeze one hand to cut the churros off with the other. Squeeze in a few pieces at a time.
Roast the churros for 2 minutes on each side. The cakes ought to have a nice roast. You run the danger of them being overly damp inside if you catch them too early. Churros in the photo require at least an additional minute of frying time.
Smaʃ Churros: In the sugar eighth step cycle.
Soak each churro part and place it on a paper towel. You may also use metal tongs or a colander for this. Refrain from immediately rolling them in sugar, as this could result in an excessive amount of them sticking to the cookies and some of them falling apart and sticking together as a whole. Wait a few minutes, then roll up the churros or dust them with powdered sugar. Alternatively, you can combine sugar and a tiny bit of cinnamon ahead of time.
Once the cookies have cooled sufficiently, you can, if you’d like, lightly sprinkle them with powdered sugar instead of covering the churros with them. Churros taste excellent with chocolate. My all-purpose chocolate frosting is excellent for dipping cookies.
Dip your hands in sugar.
Although they taste great heated, churros are even excellent cold. Their texture is crunchy and crispy. The interior is cooked, light, and flavorful. They remain crisp and fresh for several hours after they are cooled and covered in a food bag and the morning newspaper. They grow pliable and elastic with time.
Delicious!
