Do you know churros? Some people call it “Spanish doughnut”. These fried-dough-pastries are usually eaten dipped in warm chocolate sauce. Yum.
To make a churro, you need a special tool called “churrera”, which is actually a syringe with a star-shaped nozzle. Don’t have it? This is not the end of the world. You can always buy it online at amazon or ebay, or… use your piping bag with a large star tip. It is homemade food after all. What matter is a good taste, not a fancy shape. Agree with me?
By the way, I’ve tried SO MANY churros’ recipes. And this one, I can assure you, is the best of all. Too bad I really forget where I get this recipe. 😦
Ingredients for Churros:
- 1 cup/240 ml boiled water
- ½ cup/115 gr butter (preferably salted)
- ¼ tsp salt
- 1 cup/100 gr all purpose flour
- 3 free-range eggs
Well, this is an important note: free-range egg (or Indonesian people call it “telur ayam kampung”, have less egg white than regular egg. Too much egg whites will make your batter “watery” and your churro cannot hold its star-shaped. If you want to use regular eggs, use only 2 eggs + 1 egg yolk.
- Cinnamon sugar, for coating
You can make it by mixing: 4 Tbsp confectioners’ sugar + ¼ tsp ground cinnamon
- Vegetable oil, for frying
How to make your Churros
- Put water, butter, and salt into a pan. Heat the pan over low heat, until the butter melts.
- Put flour into the pan. Don’t worry if you get a lumpy batter. Keep on stirring until the batter is really smooth. It takes times.
- Turn off the heat, and let it stands until the batter is cool.
- Whisk the eggs in separate bowl, and pour them, gradually, into the batter while you keep stirring until it’s completely dissolved and smooth.
- Put the batter into your churrera or piping bag.
- Heat the oil in a large skillet. When it reaches desired temperature, squeeze out the batter into the hot oil and cut it with scissors or knife. Note: There are actually two types of churros: one which is thin (and sometimes knotted) and the other which is long and thick. I like mine to be not-too-long and thick. That’s why I use a large star tip in my “churrera” (not sure if it’s the REAL churrera as the packaging box says that it is a “cookie cutter”.)
- Fry churros until golden brown.
- Remove churros from the oil and roll them in cinnamon sugar. Serve immediately, accompanied by warm chocolate sauce.
Ingredients for Chocolate Sauce:
- 4 oz/100 gr dark cooking chocolate, chopped
- 2 cups/480 ml milk
- 1 Tbsp corn flour (or “tepung maizena”)
- 2 Tbsp sugar, or more if you like it sweeter
How to make the Chocolate Sauce:
- Put 1 cup of milk and finely chopped dark cooking chocolate into a pan. Heat the pan over low heat, until the chocolate melts.
- Meanwhile, whisk another 1 cup of milk with corn flour, and put this mixture into the pan.
- Keep stirring until it’s thickened and you have a smooth cream. Serve warm, or cold as you wish.
This sauce can be stored in the refrigerator for up to 2 days. It will thicken when it cools.