D'Open Kitchen

COOKING FOR THE SOUL

Churros

Name: Churros
Prep time: 5 min
Cook time: 20 min
Ingredients: 250 ml Water; 60 g Butter / Oil for Veggo; 140 g Flour; 1 tbsp Sugar; Pinch Salt; 1 tsp Vanilla; 1 qty egg; 1 pot Oil for Frying; 1/4 cup Sugar; 1/2 tsp Cinnamon

Recipe by

Trish yee

Churro is a popular street food in Spanish/ Mexican that is made from a flour dough and by deep frying it. The dough itself is using a choux pastry dough and only takes you less than 15 mins to make it. Churros are usually coated with cinnamon sugar and served along with a chocolate dip. Pastry can be premade in advance and fry as when you feel like having it!

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Prep Time 5

Cook Time 20

Course Dessert

Cuisine Mexican, Spanish

Servings sticks

Calories 410 kcal

Equipment

Piping Bags
Nozzle Tip, Star tip
Pot
Sauce Pan

Ingredients

250 ml Water
60 g Butter / Oil for Veggo
140 g Flour
1 tbsp Sugar
Pinch Salt
1 tsp Vanilla
1 qty egg
1 pot Oil for Frying

Cinnamon Sugar

1/4 cup Sugar
1/2 tsp Cinnamon

Instructions

In a large saucepan, add the water, butter or vegetable oil, sugar, vanilla and salt, bring to a boil.
Turn the heat down to medim and add the flour, stirring hard constantly until the mixture turns into a ball. Cook this mixture for about 1 minute. (Remember to constantly stir)
Remove from heat and continue to fold the pastry until smooth and incorporated. Do not over knead it. Let rest to warm.
Spoon the dough into a piping bag fitted with a large star tip. Pipe out appropriate sized churros onto a cold baking sheet.
Heat vegetable oil in a large, heavy-bottomed pot for deep frying.
Deep fry them for a few minutes until deeply golden brown. Drain the churros of excess oil, then roll into prepared cinnamon sugar.

Notes

Do not keep dough in fridge for more than 18 hours, else dough will oxidise

Nutrition

Serving: 2sticksCalories: 410kcal

Keyword chocolate, deep fried, sweet

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.