Churros (Spanish Doughnuts)

Karen Martini  is a food goddess! I actually saw her making churros during an episode of Better Homes and Gardens ages ago (Yes, I do like that show). I then purchased  her cookbook Cooking at Home not long after, with a post-it note book marking the Churros recipe for a long time but have yet to attempt it.

If you think San Churros is good, think again. These churros were so light and fluffy, not greasy at all. Next time, I think I would invest in a proper piping bag and a wider noozle as my disposable piping bag leaked in diferent spots while I was squeezing the dough. Pretty messy, but worth the effort! I think a certain Orthopod went home pretty happy (and sloshed) tonight.

Churros Recipe

(serves 4  Warning: capacity to serve only two churro addicts)

100 ml milk
80g butter
1 1/2 tbsp castor sugar
1/2 tsp salt
120g plain flour
3 large eggs
oil for deep-frying (use an oil with a high smoke point ie canola oil)
1/2 cup icing sugar mix with 1/2 tsp ground cinnamon, for dusting

Chocolate for dipping:

100g dark/milk/white choc
100 ml cream

For churros, combine milk, butter, sugar and 100 ml water in saucepan and bring to boil. Add flour, stir quickly with wooden spoon to combine. Cook for 3 mins over medium heat, stirring constantly. Spoon the mixture into a food processor. Add the eggs and process until mixture is smooth.
Heat oil in large deep frying pan. To cook churros, oil a spatula, then use a large piping bag with a star nozzle to pipe figure of eight about 6 cm long onto the blade. Slide churros into the hot oil and cook for 4-5 mins, turning often until golden and cooked. Drain on paper towels. Repeat with remaining mixture to make about eight churros.Dust churros with icing sugar mixture.
For the chocolate diping sauce, place the chocolate and cream in a saucepan. Heat until combine.
Serve warm with chocolate sauce.