28 Nov Churros
This is an old family recipe. We had these for breakfast, filled with dulce de leche, in Argentina and chocolate sauce in Spain. YUM! It is a bit fiddly and requires help to get them into the oil so maybe not for your first Tapas night.
- 1 cup water
- 100g butter
- 1 cup plain flour, sifted
- 3 eggs, lightly whisked
- Vegetable oil, to deep-fry
- Cinnamon and icing sugar to dust.
Combine water and butter in a medium saucepan and bring to the boil over high heat. Continue stirring for 3-4 minutes or until butter melts. Remove from heat.
Add the flour and salt and stir with a wooden spoon until well combined and the dough comes away from the side of the saucepan. Cover with plastic wrap and set aside for 15 minutes or until cool.
Add the eggs, 1 at a time, beating well after each addition. Spoon dough into a piping bag. We used the disposables you can get in the supermarket and made ‘mini’ churros
Add enough oil to a large saucepan. Heat over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). We used scissors to to cut the dough into short 5cm lengths, into the oil, you need a helper for this bit and be careful not to burn yourselves with the hot oil.
Deep-fry for 1-2 minutes or until golden brown. Use a slotted spoon to a cooling rack – with some paper under it to catch the drips.
Repeat with the remaining dough. Make sure you’re oil is hot enough between batches.
Mix cinnamon and icing sugar and use to dust.
We usually served it with a chocolate ganache. Easy to make just place 200g of dark chocolate in a heatproof bowl. Place over simmering water. The bowl should not touch the water. Melt the chocolate gently. Once melted stir a cup of cream and stir gently. Remove bowl from heat and allow to cool for a few minutes.
Arrange churros on a platter and serve with chocolate ganache.