There has been a crazy craze of churros here in my home country, Singapore. Churro is a fried Spanish dough fritters. There are many kinds of recipes out there, basically 2 kinds of recipes, one using eggs (which forms a basic pâte à choux or chou pastry), and the other, without the eggs. Many authentic spanish uses the one without egg, but there has been increasing many others that uses eggs in their recipe to create a lighter version of these wonderful delights.
Basic churros, which is coated with cinnamon sugar is very easy and cheap to do at home. You don't have to spend $4 to eat only 1 churro if you have some cravings, $4 can let you eat up to 30 churros! (No, I am just exaggerating, but you know what I mean.) But the best thing is.. You can get a fresh, hot, crispy churros in less than 20 minutes!
Churros are usually eaten during breakfast, with a cup of hot chocolate drink! Absolutely perfect, I would say! But of course, nowadays, we eat everything that's for breakfast as other meals of the day as well, or at least I do.
I am going to show you 2 different kinds of recipes for churros, starting with what I think is the easier one, which is the one without the egg! (YES!!! A way to tell yourself it's slightly healthier and bluff yourself to eat more of those.)
The other recipe I will show you in the next post.
Churros are usually eaten during breakfast, with a cup of hot chocolate drink! Absolutely perfect, I would say! But of course, nowadays, we eat everything that's for breakfast as other meals of the day as well, or at least I do.
I am going to show you 2 different kinds of recipes for churros, starting with what I think is the easier one, which is the one without the egg! (YES!!! A way to tell yourself it's slightly healthier and bluff yourself to eat more of those.)
The other recipe I will show you in the next post.
You only need 5 ingredients for this recipe. Water, flour, sugar, salt and oil. That's all!
Sift 1 cup of flour and set aside.
In a saucepan, combine water, sugar, salt and oil together and bring to a boil. Remove from heat and throw in the flour and mix till combined and your basic churros batter is done! Simple isn't it?
In baking or other cooking, salt is essential. It really enhances the flavour of the product, so never ever, left out your salt in the recipe when it calls for!
This recipe makes a "crispy throughout" churros and is slightly harder to pipe out of piping bag if you using one. Luckily I have a cookie press with a star tip. If you have a churro presser (Which works like a cookie press, or plunger. If you don't have, there is no need to buy one), you are of course welcome to use that! That's what churro presser are for!
In baking or other cooking, salt is essential. It really enhances the flavour of the product, so never ever, left out your salt in the recipe when it calls for!
This recipe makes a "crispy throughout" churros and is slightly harder to pipe out of piping bag if you using one. Luckily I have a cookie press with a star tip. If you have a churro presser (Which works like a cookie press, or plunger. If you don't have, there is no need to buy one), you are of course welcome to use that! That's what churro presser are for!
Recipe adapted from Rick Bayless
Ingredients
1 cup (240ml) of water
2 tablespoon of oil (I used sunflower oil)
1-2 tablespoon of sugar
1/4 tsp of salt
130g of flour
Sugar coating:
100g sugar
2 tsp cinnamon (more or less, suits your desire)
Directions
1) Prepare the sugar coating by mixing the sugar and cinnamon together in a shallow dish and set aside.
2) Place water, oil, sugar, salt in a saucepan, and bring mixture to a boil. Remove from heat and add in flour, all at one go, and mix till you see no visible flour. It will form a ball, and not sticking to your hands. Leave aside to cool.
3) Heat oil to 190°C in a frying pan for deep frying, or if you have a deep fryer, you may use that. Place dough in a churros presser, or a piping bag fitted with a 1 cm (1M) star nozzle, or a cookie plunger with a star opening. Pipe and snip off using kitchen scissor, or by finger at about 7cm long, right into the oil. Be careful not to splash yourself with the hot oil.
4) Cook till the churros are golden brown. Remove from oil and place on some kitchen paper towel to blot off the excess oil for 1-2 minutes. Roll the churros in the prepared cinnamon sugar. Serve warm.
Ingredients
1 cup (240ml) of water
2 tablespoon of oil (I used sunflower oil)
1-2 tablespoon of sugar
1/4 tsp of salt
130g of flour
Sugar coating:
100g sugar
2 tsp cinnamon (more or less, suits your desire)
Directions
1) Prepare the sugar coating by mixing the sugar and cinnamon together in a shallow dish and set aside.
2) Place water, oil, sugar, salt in a saucepan, and bring mixture to a boil. Remove from heat and add in flour, all at one go, and mix till you see no visible flour. It will form a ball, and not sticking to your hands. Leave aside to cool.
3) Heat oil to 190°C in a frying pan for deep frying, or if you have a deep fryer, you may use that. Place dough in a churros presser, or a piping bag fitted with a 1 cm (1M) star nozzle, or a cookie plunger with a star opening. Pipe and snip off using kitchen scissor, or by finger at about 7cm long, right into the oil. Be careful not to splash yourself with the hot oil.
4) Cook till the churros are golden brown. Remove from oil and place on some kitchen paper towel to blot off the excess oil for 1-2 minutes. Roll the churros in the prepared cinnamon sugar. Serve warm.