From the girls at La Moda Stylist
I love the Spanish decadent donuts, which we all know as Churros.
They are golden and sweet but the best thing is dipping them into a thick layer of rich dark chocolate!
What’s not to love about Churros!
So when deciding what my next "cooking" post would be about, it was a no brainer to do a Churro recipe. Being a Churro lover, I always thought they would be hard to make and best to leave it to the professionals but I found it very easy to make these golden drops of heaven.
But when researching the "Churro recipe" I came across a range of recipes on how to make the Spanish dessert. Who would have thought that there would be thousands of recipes? So I began trying different recipes, some without egg, some with egg, water, no water even one recipe suggested bread and potato! The list goes on and on. Basically the La Moda Stylist HQ kitchen was turned into a Spanish Cafe…Churros popping out left, right and center, even my Nonna (Italian grandmother) was getting in on the act.
So for the last 2 weeks and endless of amounts of delicious calories later, I have found the perfect Churro recipe. Tried and tested! Now some may argue that this is not the correct way to make the Churro but let's face it, everyone has a particular recipe they go back to.
I've also substituted vegetable oil for rice oil which is much healthier for deep frying.
Because that's going to make a difference.
I wish I could eat these everyday.
Churros should be considered healthy. Because I said so.
Oh, and go make these!
Happy Churro making!
Always With Style,
La Moda Stylist
Start by making the cinnamon sugar. Mix together the cinnamon and sugar and set aside.
Makes approximately 20 churros (depending on size)
1 cup water
113g of unsalted butter
2 tbsp sugar
1 cup plain flour (sifted)
Rice Oil for deep frying
2 cups sugar
2 tbsp ground cinnamon
100g dark chocolate
In a saucepan, combine the water, butter, sugar and a pinch of salt. Allow the butter to melt and stir everything together.
Sift in the flour and stir until a ball starts to form. Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender. Allow the mixture to cool for 15 minutes. In the mean time place enough rice oil into a pot for deep frying the Churros and allow to heat.
To make the chocolate sauce simply melt the chocolate and cream together and set aside.
Start beating the dough and add the eggs one at a time.
Beat well after each addition.
The mixture will become slightly sticky and more like a batter, but still thick.
Place the batter into a piping bag fitted with a large star nozzle. (You can find these at a home-wares shop)
When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side. Continue until all the batter has been used. Coat the churros in the cinnamon sugar. Serve warm with warm chocolate sauce.