Churros
are widely known as a Mexican or Spanish snack. However Churros are made in
different ways around the world. It can be made as a dessert or snack and is
very common to be bought as streetfood with chocolate sauce on top or to dip
in. I have two recipes for Churros here.
One with egg and butter and one without eggs and with oil. The dipping sauce is
most often a chocolate sauce but could be something else as well. The easy way
is to use Nutella. However I have the recipe of three different sauces here as
well. It is just to go by your own taste really.
Ingredients (with eggs and butter)
1 cup water
1 cup wheat flour
2 tbsp unsalted butter
2 eggs
2 tbsp sugar
½ tsp salt
1 tsp vanilla extract
Ingredients (without eggs and with oil)
1 cup water
1 cup wheat flour
2 tbs oil
2 tbs sugar
½ tsp salt
1 tsp vanilla extract
Frying
Oil for frying (I used sunflower oil)
Coating
½ cup sugar for coating
1 tsp ground cinnamon
for coating
Mix and
spread in a tray to coat the Churros after frying.
In a
ordinary pot or preferably a cast iron pot
add enough oil to fill the pan about half way, heat it over medium heat to heat
it to 350 F/175 C degrees. You can also use a deep fryer for this.
In a large saucepan, add the 1 cup water, 2 tbsp butter or 2 tbsp vegetable
oil if you go with that
recipe. 2 tbsp of sugar, 1 tsp vanilla and ½ tsp
salt, bring to a boil. Turn the heat down to low and add the flour, stirring
constantly until the mixture turns into a ball, cook this mixture for about 1
minute. (Remember to constantly stir).
Move the dough into a bowl and cool.
When cool add one egg a time and mixing well after
each addition to make sure the egg is well combined making a smooth dough.
Spoon the dough into a piping bag fitted with a large star tip or a cake press with a star press
if you have one. I tried both but like the piping bag and star tip the best.
Pipe “5 inch ropes” (or as long as you prefer) into the hot oil (be very careful) and make sure you only cook a
few at a time so you don’t bring down the temperature of the oil. Cook them for
a few minutes on each side or until deeply golden brown.
Drain them on paper towels or parchment paper to remove excess oil and
then dip them in the cinnamon sugar. Repeat with your remaining batter and serve
right away!
Spicy
Chocolate sauce
Ingredients
8 ounces/225 g chopped
semi-sweet chocolate/dark
chocolate
1 cup heavy cream
2 tbsp unsalted butter, room
temperature
⅛-1/4 tsp ground cayenne
Big pinch salt
Instructions
Place the chopped chocolate in a medium
bowl and set aside briefly. Pour the cream into a small saucepan over
medium-high heat, and heat until it just starts to bubble.
Pour the heavy cream over the chopped
chocolate and let it sit for 1 minute to soften the chocolate. Whisk the cream
and chocolate together until smooth and fluid, then add the room temperature
butter, ⅛ tsp cayenne, and the big pinch of salt. Whisk until everything is
shiny and smooth. Taste the sauce, and if you’d like a spicier flavor, increase
the cayenne in small amounts until you get a heat level you enjoy.
This sauce is best served warm. As it
cools it will thicken, so you might need to microwave it in short bursts and
whisk it periodically to keep it fluid. Spicy Chocolate Sauce can be stored in
the refrigerator for up to a week.
If you
want a different spice you can use whatever you like. Or if you don’t want it
spicy just leave it out and you will have a regular chocolate sauce.
Dulce
de Leche Sauce
Ingredients
1 cup heavy cream
1 cup packed dark brown sugar
1/2 cup sweetened condensed milk
Instructions
Combine the cream and dark brown sugar
in a saucepan over medium heat. Stir while sugar dissolves and mixture comes to
a slow boil. Continue to boil, stirring occasionally, until the cream mixture
reduces down to 1 cup. This will take around 10 minutes.
Once it has reduced, stir in the
sweetened condensed milk and whisk until everything is well-mixed. Serve dulce
de leche sauce warm, and re-warm it in the microwave if it starts to get too
thick. Dulce de Leche Sauce can be stored in the refrigerator for up to a week.
Mango
Sauce
Ingredients
3 large ripe mangoes or 1 1/2 cups
mango puree
2 tbsp fresh lime juice
2 tbsp sugar
Instructions
If you’re using fresh mangos, peel them
and cut the flesh away from the center pit. Place the fruit in a food processor
or high-speed blender, and process until liquefied. Pour the pulp through a
fine mesh strainer and measure out 1 1/2 cups of mango puree. If you have
extra, save it for a different use. If you’re using frozen mango puree, make
sure that it’s defrosted before continuing.
Combine the mango puree, lime juice,
and granulated sugar in a medium saucepan over medium heat, and stir to
combine. Cook the mango puree, stirring frequently and scraping the bottom of
the pan with a rubber spatula, until it reduces down to 1 cup. This will take
about 10-15 minutes. Be sure to stir often so the fruit doesn’t scorch on the
bottom.
Mango Sauce is best served at room
temperature or chilled, not warm. Store in the refrigerator for up to 3 days.
