Churros
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Churros, from Spain and Mexico, are deep-fried lengths of choux-type pastry coated in sugar and sold warm by street vendors. Mexican churros are firmer and drier than these, which are easy to pipe.
Servings:
Ingredients:
Churros with Hot Chocolate
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| per piece: | - |
| cal | about 134 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | trace |
| chol | 21 mg |
| sodium | 88 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 1% |
| folate | 12% |
Suggested Recipes
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1-1/2 cups (375 mL) water
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) salt
1-3/4 cups (425 mL) all-purpose flour
2 eggs, lightly beaten
1 tsp (5 mL) baking powder
Oil for deep-frying (canola, safflower or vegetable)
Topping:
1/2 cup (125 mL) granulated sugar
1/4 tsp (1 mL) cinnamon
Preparation:
Topping: In shallow dish, mix sugar with cinnamon; set aside.
In saucepan, bring water, sugar and salt to boil over medium-high heat. Stir in flour all at once; cook, stirring, until dough forms ball and thin film forms on bottom of pan, 3 to 5 minutes.
Transfer to stand mixer with paddle attachment; beat for 30 seconds to cool slightly. On medium speed, beat in eggs, scraping down side, just until stiff dough forms, 2 minutes. Beat in baking powder.
Fit piping bag with 1/2-inch (1 cm) star tip. Pipe 6-inch (15 cm) lengths of dough onto lightly floured surface.
Meanwhile, in wide shallow saucepan, heat 2 inches (5 cm) oil until deep-fryer thermometer reads 375°F (190°C). Fry churros, 3 at a time and turning once, until golden brown and puffed, 4 to 5 minutes. With tongs, transfer to paper towels to drain. While still hot, roll in sugar mixture. Makes about 18 pieces
In saucepan, bring water, sugar and salt to boil over medium-high heat. Stir in flour all at once; cook, stirring, until dough forms ball and thin film forms on bottom of pan, 3 to 5 minutes.
Transfer to stand mixer with paddle attachment; beat for 30 seconds to cool slightly. On medium speed, beat in eggs, scraping down side, just until stiff dough forms, 2 minutes. Beat in baking powder.
Fit piping bag with 1/2-inch (1 cm) star tip. Pipe 6-inch (15 cm) lengths of dough onto lightly floured surface.
Meanwhile, in wide shallow saucepan, heat 2 inches (5 cm) oil until deep-fryer thermometer reads 375°F (190°C). Fry churros, 3 at a time and turning once, until golden brown and puffed, 4 to 5 minutes. With tongs, transfer to paper towels to drain. While still hot, roll in sugar mixture. Makes about 18 pieces
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