Churros are a easy deep-fried dessert and popular around much of the globe. They were introduced to South America from Spain and Portugal by the Conquistadors some 600 years ago.
Churros are basically a choux pastry dough (used to make eclairs), without eggs, piped through a toothed piping bag nozzle and cut with scissors to drop into the hot oil of a deep fryer. They are deep fried until golden brown.
Churros are quite bland and so are usually eaten either dipped in melted chocolate or sprinkled with a mixture of cinnamon and sugar.
Ingredients (makes about 20):
- 1 cup flour
- 2½ tbsp sugar
- ½ tsp baking powder
- 2 tbsp canola oil
- 1 tsp vanilla
- 1 cup water
- Canola oil for deep frying
For sprinkling, mix together:
- 200 g white sugar
- 6 g cinnamon powder
Method:
Mix flour and baking powder together in a bowl with a whisk and set aside. Add water, oil, sugar and vanilla to a saucepan and bring to a boil. Add flour mix in one go, stir with wooden ladle and turn off the gas at the same time. Cover with cling wrap with the wrap touching the surface of the hot choux pastry and set aside to cool.
For piping, use a number-12 toothed piping nozzle. Heat oil to 180°C and pipe 10-12 cm lengths over the oil. Cut with scissors. Fry until golden brown and remove to kitchen paper to soak off excess oil.
Using a small sieve, sprinkle the cinnamon sugar mixture over the warm churros. Make sure you sprinkle both sides.
Yum! Ready to eat.
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