This recipe makes the best churros – tasty deep-fried sticks of dough, cinnamon-sugar sprinkled and served with warm chocolate sauce for dipping. Whenever I make these, they are always wiped out! Don't be intimated to make churros as they are easy to make and uses pantry ingredients. Make for Valentine's, Mother's Day, weddings, anniversaries, etc.
220grams (about 4 pieces of large eggs)eggsthe weight is without the shell
450ml (2 cups)vegetable oile.g. canola
Cinnamon-Sugar Mixture
7grams (3 teaspoons)ground cinnamon
50 grams (1/4 cup)granulated white sugar
Instructions
Make the Choux Pastry. In a medium saucepan, combine milk, butter, sugar, and salt. Mix with a wooden spoon and let it boil on medium heat. Remove from the heat then add the flour and mix well. Return the mixture to the heat to dry it out. Continuously mix with a wooden spoon while pressing the edges. Ensure that flour is thoroughly mixed and no lumps of uncooked white flour can be seen. You should be looking at a dry but soft mixture.Transfer mixture into a mixing bowl and let it cool down by using a paddle attachment at low speed. When the mixture is warm add the eggs, one at a time, while the mixer is still running at low speed. The dough should be quite firm but still in a pipeable consistency.
Pipe and Freeze the Churros. Fit a large star piping tip to a pastry bag and fill it with the churro dough. Prepare a baking sheet lined with parchment paper. To keep the parchment paper in place while piping, use a bit of the pastry dough as a paste to stick the parchment paper to the pan.Pipe the churro dough in heart shape. If you would like to have uniform-size hearts, trace heart shapes (a cookie-cutter works well!) on the backside of the parchment paper and use it as a guide. Freeze the piped churros for at least 2 hours to retain its shape. If you’re not planning to cook them immediately, transfer the frozen pieces to a freezer bag.
Fry the Churros. Deep fry the piped churro dough in moderately hot oil, at around 175 C/ 350 F until lightly browned. Do this in batches, if necessary. Do not overcrowd the pan.Once cooked, place on a strainer to drain excess oil or pat dry with paper towels.
Coat with Cinnamon-Sugar. In a shallow bowl, mix together sugar and cinnamon powder. While still warm, roll the fried churros in the cinnamon-sugar mixture.