Churros

Country of origin: Portugal?


My first memory of churros was biting into a crisp and crunchy doughnut at an amusement park. Still warm and served in a long paper bag, it was soft and fluffy on the inside, and doused in cinnamon sugar, delicious! They aren’t really widely available in England, so with a heavy heart I gave up on ever finding them again, until Wahaca, where the churros are served with little pots of hot chocolate sauce.

I didn’t realise, but these doughnuts are just deep fried choux pastry. The recipe I tried was quick to prepare and makes about 24 little churros. Water, butter, sugar and a pinch of salt are heated until boiling point. This is then removed from the heat and all-purpose flour added and mixed until the dough comes away from the sides of the pot. Finally, this is cooled slightly and then two eggs are beaten in. In the meantime, oil is heated for the deep frying; you want it around 350 degrees F.

I was so looking forward to the star-ridges of professional churros – which also allow you to scoop up more cinnamon sugar – but I don’t have a piping star tip large enough, so I just cut the piping bag at what seemed the right diameter (about 1.5 cm).

Unfortunately, the churros had air bubbles on them, seen below, which are luckily hidden by the cinnamon sugar. I’m not sure why this happens.

While these are still hot, roll in the cinnamon sugar:

Here is the inside of one of the churros, cooked and crisp on outside, but still slightly soft and on the inside:

Tips:

– Test one or two out when the oil is at the right temperature, to get a feel for how long they take to nicely golden outside, but be properly cooked inside.

– You can make the choux batter in advance and leave in the fridge, then all you need to do is deep fry and dip in sugar.

– Use scissors to cut off the batter coming out of the piping bag and into the hot oil.

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