Churros
In my personal view, when made fresh from scratch, of course, Churros are one of the world’s best desserts. These would be the best churros I’ve ever had, hands down, even better than the ones I got on the Mexican market. On the outside, they are crispy, soft, and tender on the inside, and they have a flavor that no one can resist!
We’ve all had those churros, the kind that comes in a long, uniform, straight shape that’s been fried before, frozen, then reheated, sitting next to the hot pretzels for hours. You’ll arrive across one that’s okay every now and then, but most of the time, no thanks. That’s because I had real churros and I didn’t compare anything. The best ones out there are fresh homemade churros!
Ingredients :
1 cup (250ml) water
1/4 cup (56g) unsalted butter, diced into small cubes
1 Tbsp (13g) granulated sugar
1/4 tsp salt
1 cup (141g) all-purpose flour
1 large egg
1/2 tsp vanilla extract
Vegetable oil, for frying
For coating
1/2 cup (100g) granulated sugar
3/4 tsp ground cinnamon
Instructions :
1. In a shallow dish, set aside, whisk together 1/2 cup sugar and cinnamon for the coating.
2. In a large pot or deep skillet, heat approximately 1 1/2 inches of vegetable oil to 260 degrees over medium-high heat. Heat the butter while heating the oil.
3. In a large saucepan, add water, butter, sugar, and salt and bring it to a boil over medium-high heat.
4. Add flour, reduce heat to medium-low and cook and stir with a rubber spatula constantly until the mixture comes together and is smooth (a few lumps in it are fine).
5. Transfer the mixture to a large bowl and let it cool for 5 minutes.
6. Add the vanilla and egg to the flour mixture and blend with the electric mixer immediately. Blend until the mixture is mixed and soft (it will separate at first but keep mixing it will come together).
7. Transfer to a rounded star tip (no larger than 1/2-inch) fitted 16-inch piping bag. I suggest that you use either Ateco 845 or 846.
8. Carefully pipe the mixture into preheated oil, cut the end with clean scissors into about 6-inch lengths.
9. Let fry, about 2 minutes per side, until golden brown. Transfer briefly to paper towels to dry, then transfer to the mixture of cinnamon-sugar and roll to coat.
Uh. 10. With the remaining dough, repeat the process (frying no more than 5 at once). Serve it hot.
11. Recipe: by cooking classy