How about some warm, crispy Churros coated in sugar and dipped in spread, just like at the carnival? 🎡🤤! Making the batter, some folks just use flour and water, but I prefer this version—it’s lighter and doesn’t splatter while cooking 😅😂. With this recipe, you’ll get about fifteen churros 👇
- The batter:
- 180 ml water
- 70 ml skimmed milk
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 200 grams flour
- 3 eggs (about 130 grams)
- 50 grams butter
- Fryer oil, sugar for coating, and spread.
- In a saucepan, pour water, milk, butter, salt, and sugar. Bring it all to a boil and off the heat, add the flour all at once.
- Use a wooden spoon to mix and put it back on medium heat. Stir for about 2 minutes to dry the dough, forming a thin film at the bottom of the saucepan.
- Transfer the dough to a bowl of a stand mixer fitted with the paddle attachment.
- Mix for several minutes until there's no more steam coming off the dough (you can also mix with a wooden spoon).
- Gradually pour in the beaten eggs until you have a smooth and homogeneous dough. Using a spatula, transfer the dough to a piping bag fitted with a star-shaped nozzle.
- Heat the oil; if you have a kitchen thermometer, it should be at 180 degrees Celsius.
- Fry the churros on both sides until golden brown, then drain them on paper towels.
- Coat them with sugar and enjoy them while still warm and crispy, dipped in spread. Bon appétit!
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