Mini Churros

Posted by : Unknown Monday, 16 September 2013

Sharing this easy and enjoyable snack to make - Churros~! It's a Spanish fried-dough pastry. They come originally as either thin (and sometimes knotted) or long and thick (porra). They are both normally eaten for breakfast dipped in hot chocolate or café con leche. People start make them into all shapes and sizes thereafter. I've decided to make it bite-size so it's easy to handle and suitable as an afternoon snack ^^

Here's the recipe, please enjoy~ :)

For the churros

1/2 cup plus 1 1/2 Tablespoons sugar, divided
1 1/2 teaspoons ground cinnamon
1 cup water
1/2 teaspoon salt
2 Tablespoons plus 2 quarts vegetable oil, divided
1 cup all-purpose flour

For the chocolate sauce

3 1/2 ounces dark chocolate, chopped
1/2 cup heavy cream

Equipment

a cloth pastry bag or heavy-duty plastic pastry bag

a large star pastry tip (such as Wilton #2110)

Note*

It's important to use a cloth or heavy-duty plastic pastry bag. A regular resealable plastic bag is not thick enough and may split open if you try to pipe the churro dough through it.

A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines you see in the photos.

Directions:

1. Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels.

2. In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat.

3. Stir in the flour, mixing until it forms a ball. Let the dough mixture cool off for a while before you transfer it into a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.

4. Heat 3 to 4 inches of vegetable oil in a heavy-bottomed pot set over medium-high heat. There should be a minimum of 3 inches above the oil to prevent it from bubbling over.

5. Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through.

6. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.

Serve the churros with the warm chocolate sauce (recipe below).

Make the chocolate sauce:

Prepare a water-bath - Fill a pot with 1/3 full of water, set it over low-medium heat and place a glass bowl over it. We are going to melt the chocolate this way as direct heating of chocolate can burn it.