Spanish churros

Votes: 4

Time: 1 hour 15 minutes
Complexity: easily
Servings: 30

Nutritional value per serving:

Calories 56, total fat 3 G., saturated fats 1 G., proteins 1 G., carbohydrates 7 G., fiber 0 G., cholesterol 24 mg, sodium 27 mg, sugar 3 G.

Spanish churros, made from choux pastry, are perfect with a cup of hot chocolate or coffee. They're delicious, sweet, aromatic, and have a delicious crunch. In her churros recipe, Sunny Anderson balanced their sweetness with the citrusy note of lime. She added a little zest directly to the dough and then mixed a little more zest with a sprinkle of sugar and cinnamon to top the finished churros.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g unsalted butter
1/4 teaspoon salt
2 limes
1 cup premium flour
3 large eggs
Vegetable oil, for frying
0.5 cups of sugar
2 tsp ground cinnamon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cinnamon, lime zest

Cooking the dish according to the recipe:

Knead the dough:

Combine butter, 1 cup water, and salt in a medium saucepan over medium heat; grate in the zest of 1 lime.

Allow the butter to melt, then bring the mixture to a boil and slowly add the flour, stirring constantly.

Remove from heat and continue kneading the dough until it begins to pull away from the sides of the pan.

Beat in one egg at a time, mixing completely after each addition.

Fry some churros:

Prepare a pastry bag with a medium, open-star tip. Place the bag in a glass. Fill with batter and refrigerate for 15 minutes.

Note

To create traditional grooves on churros, use a medium, open-star-shaped tip. The hole should be about the width of your pinky finger.

Meanwhile, pour 6 cm of vegetable oil into a large saucepan. Heat the oil to 175°C (350°F) on a deep-fry thermometer. Slowly press 9 cm (3.5 in) strips of dough into the oil, using your fingers or a knife to cut off the dough.