Churros

Name: Churros
Ingredients: 250 ml water; 3 tablespoons sugar; 80 g butter; 1/4 teaspoon salt; 150 g flour; 2 eggs; 1 teaspoon vanilla essence; 50 g sugar; 1 teaspoon cinnamon; 200 ml oil; 300 ml chocolate pudding

Dessert - Churros by Aglaia A. - Recipia

Let the dough cool before adding the eggs; churros coated in sugar and cinnamon brown quickly and stay soft in the middle. The dough, made with water, butter and flour, gets a hint of vanilla, and the warm sticks are served with chocolate pudding. I make sure there are no lumps of flour before cooling the dough. Prep: 15 minutes. Cook: 24 minutes. Rest: 20 minutes. Total time: 59 minutes. Serves: 4. Approximately 520 kcal and 10 g protein per serving.

Ingredients

250 ml water
3 tablespoons sugar
80 g butter
1/4 teaspoon salt
150 g flour
2 eggs
1 teaspoon vanilla essence
50 g sugar
1 teaspoon cinnamon
200 ml oil
300 ml chocolate pudding

Preparation

1. Put 250 ml water, 3 tablespoons sugar, 80 g butter and 1/4 teaspoon salt in a saucepan. Heat over low heat for about 4 minutes, until it comes to a boil. 2. Add 150 g flour and stir over low heat for 2 minutes, until you have a lump-free dough. Turn off the heat and leave it to cool for 20 minutes. 3. Beat in 2 eggs one at a time, along with 1 teaspoon vanilla essence, mixing until the dough is smooth. 4. Mix 50 g sugar with 1 teaspoon cinnamon. Put the dough in a piping bag and snip off one corner. 5. Pour 200 ml oil into a saucepan and heat for 6 minutes, until it reaches 175°C. 6. Pipe 5-10 cm strips of dough into the oil. Fry in batches, turning them, for about 2-3 minutes per batch and 12 minutes in total, until golden brown. 7. Roll the warm sticks in the cinnamon sugar and serve with 300 ml chocolate pudding.

Notes

Wheat flour, eggs and butter are the allergens to keep in mind; you can use 1 teaspoon vanilla extract instead of the essence. Put the pudding in a bowl and serve it alongside, so you can dip the warm sticks. Snip the corner of the bag fairly small, about 1 cm: thick strips brown on the outside before they cook through and take longer. If the dough is still hot when you beat in the eggs, it can get too soft and run easily out of the bag. Between batches, let the oil come back to frying temperature; when it cools, the churros absorb more oil and are slow to brown. Keep any leftovers in the fridge for up to 3 days; to bring back a little of their crispness, heat them in the oven for 5 minutes at 180°C.