Home Made Churros are an ultimate treat for the entire fam
Churros are a popular Mexican street food that is loved by all specially during carnivals or fairs.It takes me back to the days when things were normal : Pre Covid times and we were visiting the UK, we never missed having these warm and crispy pastries whenever we passed by one of them carts paired with some hot cocoa.
There’s nothing more comforting on a cold winter day than biting into a perfectly sweetened pastry that’s warm and crisp on the outside yet nice and soft on the inside.
They’re so easy to make and I promise there’s nothing that can go wrong except that you mix the eggs into hot liquid butter because you might end up with scrambled eggs and that’s not gonna be nice.But that’s quite an obvious one we are talking about if you have ever done anything to do with cooking yeah?
Don’t be intimidated by the shape and pattern of the churros if you don’t own a star nozzle and a piping bag.You could definitely use a zip lock bag and cut the edge to push the batter through.Even though it doesn’t have the shape it’s still gonna taste good I promise!!!
Let’s Get Started
You Will Need
- 250g Butter
- 750g All Purpose Flour
- 8 Eggs
- 2 Cups Water
Step One : In a saucepan melt the butter with water
Step Two : Once all the butter is melted, add in spoonfuls of the flour and keep stirring using a wooden spoon.Eventually this forms into a nice and smooth batter like dough.
Switch off flame
Step Three : Let this cool down completely and then add in eggs one at a time and beat well.
Step Four : Transfer this mixture into a star tipped piping bag and pipe into medium hot oil.Use a the tip of your scissors to cut off the dough when you are at 6-7”
Make sure the oil is at right temperature and cook both sides
Ideally the churros are enjoyed with a generous coating of cinnamon sugar but if you’re in a mood for something a little extra like me,you could serve with some dipping sauce
For eg : Chocolate Ganache
Salted Caramel Sauce
Melted Nutella and Biscoff : because why not ?? Everything tastes better with Biscoff
A few tips I learnt when going through online recipes from experts on how to get best results.
- Using large and cold eggs for this recipe helps slightly thicken the batter
- Beating one egg at a time allows each to incorporate fully before adding the next
- Do not pipe longer than 6-7”
- Longer churros are difficult to flip
- Rolling them in cinnamon sugar when warm helps the sugar sticks better
- Do not over crowd the frying pan
- Making sure the oil is at the right temperature is key.If it’s too hot you will be left with undercooked insides
Would love to see your remakes on this deliciousness.Be sure to tag me with your creations or send me a screenshot if your account is private so I can reshare them in my stories.
Much Love ?? Nuzrath
