Churros is...?
Spanish doughnuts, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Madrid, capital of Spain. They are also popular in Latin America, France, Portugal, the United States, and Spanish-speaking Caribbean islands. The snack gets its name from its shape, which resembles the horns of the Churro - a breed of sheep reared in the Spanish grasslands of Castile. There are two types of churros in Spain. One is thin (and usually knotted) and the other, especially popular in Madrid, is long and thick. They both are normally eaten for breakfast dipped in hot chocolate (Wikipedia, 2009).
The dough is much similar to pate a choux. Its acclaimed twin I supposed. Haha. Truly, you can use exactly the same dough to make cream puff, eclairs, profiteroles etc. I first experienced having this particular snack at Molten Lava, One Utama (opposite Cold Storage). A sudden crave earlier this week had me on the move to make my own. Luckily enough, one of my favourite food blog coincidently posted up on her creation of the same item a week ago. There goes my pathway. I just pick up her recipe and try it instantly.
Churros (Aran Goyoaga, Cannelle et Vanille)
Yield : 20+ (depends on your nozzle)
125ml water
125ml whole milk
110gm butter
1/2tsp salt
1tbsp sugar
150gm all-purpose flour
3nos eggs
oil for frying
100gm caster sugar
1tsp cinnamon powder
1.Bring the water, milk, salt and sugar to boil in a medium saucepan. Mix in the flour and stir constantly to prevent lumps. Cook the dough until it leaves the sides of the pan.
2.Spread on a tray to cool or straightly beat into a mixer fitted with paddle attachment or a food processor.
3.Mix it until most of the heat evaporates and become warm. Add in the eggs one at a time and mix into a smooth paste. Transfer it into a piping bag with star nozzle #5.
4.Heat oil in a deep fryer. Pipe the dough into the oil and cut with an oiled scissor. Fry until golden brown and roll them into the cinnamon sugar. Serve and consume immediately.
2.Spread on a tray to cool or straightly beat into a mixer fitted with paddle attachment or a food processor.
3.Mix it until most of the heat evaporates and become warm. Add in the eggs one at a time and mix into a smooth paste. Transfer it into a piping bag with star nozzle #5.
4.Heat oil in a deep fryer. Pipe the dough into the oil and cut with an oiled scissor. Fry until golden brown and roll them into the cinnamon sugar. Serve and consume immediately.
I had used a food processor since my old Kenwood mixer broke down sometime ago. It works the same if not better. This dough amazingly soft and pipable. Unlikely of the original pate a choux. Maybe due to egg content of the recipe. Aran had served this with a chocolate bisque similar like the one I had at Molten Lava, a hot chocolate or chocolate sauce. I however was rather surprisingly hungry chose to pipe them with the largest star tip I had and just roll them into cinnamon sugar. Haha. It perfectly goes with a black coffee (without sugar certainly).
I love this recipe. It certainly is a keeper and I would definitely make it sometime soon. Maybe today? Huhuhu. I have to save it anyway for H's next week. Hope you'll try it. It's just as simple as un-deux-trois! You can find Aran's link at my blog list on the side. She had captured it beautifully. Unlike mine. Huhu. Bonne chance et bon weekend~
