Churros are fried strips of dough typically served hot and sprinkled with powdered sugar, cinnamon and sugar or dipped in chocolate. While the churro is actually an import from Spain the dessert became very popular in Mexico. It is customary to serve churros with Mexican Hot Chocolate or Cafe de Olla. Recipe by Jane Milton, from her cookbook "Mexican"
Serving - These are best when served fresh and warm. Perfect with Mexican Hot Chocolate or Cafe de Olla.
Basic Churros Recipe
I N G R E D I E N T S
3 cups all purpose flour
1 teaspoon baking powder
2 1/2 cups water
1/2 teaspoon salt
3 tablespoons dark brown sugar
2 egg yolks
oil for deep frying
2 limes, cut in wedges
powdered sugar for dusting
I N S T R U C T I O N S
Sift the flour and baking powder into a bowl and set aside. Bring the measured water to a boil in a saucepan, add the salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add all the flour and baking powder and beat the mixture continuously until smooth.
Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro maker or a piping bag fitted with a large star nozzle, which will give the churros their traditional shape.
Pour oil into a deep-fryer or-suitable saucepan to a depth of about 2 inches. Heat to 375"F, or until a cube of dried bread, added to the oil, floats and turns golden after I minute.
Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle.
churros maker: buy at gourmetsleuth.com
Fry for 3-4 minutes or until they are golden brown. Drain the churros on paper towels while cooking successive batches, then arrange on a plate with the lime wedges, dust them with sugar and serve warm.
3 cups all purpose flour
1 teaspoon baking powder
2 1/2 cups water
1/2 teaspoon salt
3 tablespoons dark brown sugar
2 egg yolks
oil for deep frying
2 limes, cut in wedges
powdered sugar for dusting
I N S T R U C T I O N S
Sift the flour and baking powder into a bowl and set aside. Bring the measured water to a boil in a saucepan, add the salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add all the flour and baking powder and beat the mixture continuously until smooth.
Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro maker or a piping bag fitted with a large star nozzle, which will give the churros their traditional shape.
Pour oil into a deep-fryer or-suitable saucepan to a depth of about 2 inches. Heat to 375"F, or until a cube of dried bread, added to the oil, floats and turns golden after I minute.
Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle.
churros maker: buy at gourmetsleuth.com
Fry for 3-4 minutes or until they are golden brown. Drain the churros on paper towels while cooking successive batches, then arrange on a plate with the lime wedges, dust them with sugar and serve warm.
Churro Making Tips
Churros are normally made using a "Churrera", a tool with a wooden or plastic plunger that extrudes the dough into it's traditional shape. Jane's method is to use a pastry bag fitted with a large star tip or our Churros maker. Made in Spain.Serving - These are best when served fresh and warm. Perfect with Mexican Hot Chocolate or Cafe de Olla.
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