Churros (Spanish Doughnuts)
After Baking Bootcamp with the Expresso show I started keeping an eye out for a delicious churros recipe because, after learning how to make choux pastry properly it was the obvious next step (since churros or Spanish Doughnuts have the basis in the choux pastry family).
It was harder than it sounds. It seems some magazines think you can fake making churros with some puff pastry and cinammon sugar. I eventually found a lovely one by the equally lovely Nigella and gave it a try. Talk about moreish…
Churros (Spanish Doughnuts)
100g cold butter, cubed
30ml brown sugar
1 orange/lemon, juiced and rind finely grated
pinch of salt
175g cake flour
5ml ground cinammon
5ml vanilla extract
2 medium eggs, at room temperature
300g castor sugar for drenching
Oil for frying
Heat butter, water, sugar, citrus fruit rind and juice in a heavy based pot until butter melts and the mixture starts steaming gently. The steam at this point is what makes the doughnuts rise so it is very important. Sift flour, salt and cinammon into a bowl and set aside.
Remove hot butter mixture from the stove and add flour mixture to in the pot all at once and beat well with a wooden spoon. Yes, your arm will feel like it’s about to fall off.
Allow to cool while you beat the 2 eggs with a fork in the now empty flour bowl. Once mixture in the pot has cooled a bit start adding the eggs a little at a time beating well after each addition. The mixture will be very thick and it will be hard work to work the egg into it. Keep going until you have added all the egg.
If the mixture starts getting too runny, beat hard to get it to incorporate before adding more. If the mixture doesn’t thicken up again it has had enough egg and don’t add anymore.
Place thick dough into a piping bag fitted with a large star shaped nozzle or set aside in a bowl while you wash the pot.
Heat half a pot full of oil on the stove until it reaches about 180 degrees. If you don’t have a themometer, hold your hand over the oil (carefully) and you should feel a decent amount of heat eminating from it. Use your discretion.
Pipe 5cm lengths of dough directly into the oil keeping a sharp knife or scissors handy to stop the flow of dough. If you are not piping, use 2 spoons to transfer balls of dough from the bowl to the pot. Use a fork to gently move each doughnut around to prevent it from sinking and sticking to the bottom. Once they start floating they will brown quite quickly. Turn them over and allow to brown on the other side. Remove from oil with fork or slotted spoon and place on absorbent paper. Allow to drain briefly before moving onto a plate that you have covered in castor sugar. Toss well in castor sugar before transferring to a serving dish. Repeat until you have used all the mixture.
Preheat oven to 180 degrees. Instead of frying you can pipe or plop mounds of dough onto a baking sheet covered in baking paper. Bake for 10 minutes before removing from oven, flipping each mound of dough over and returning to the oven for a further 5-8 minutes. Brush with melted butter when they come out of the oven and drench with castor sugar.
50ml hot coffee
150g milk chocolate, roughly chopped
Melt chocolate in hot coffee stirring well until the chocolate has melted. If the chocolate doesn’t melt completely, return bowl to microwave and nuke for 20 seconds on 100% power. Stir well and serve with hot churros.