Homemade Churros

Votes: 4

Time: 1 hour.
Complexity: average
Quantity: 35 - 40 churros

Homemade Churros - A Detailed Recipe.

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:

1/2 cup butter
1 cup of water
1/4 teaspoon salt
Zest of 2 limes
1 cup premium wheat flour
3 beaten eggs
Vegetable oil for frying
1/2 cup sugar
2 tsp ground cinnamon
Additional equipment: a pastry bag and a large star-shaped tip

Ingredient Substitution Suggestions

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

Cooking the dish according to the recipe:

In a large saucepan over medium heat, melt the butter with water, salt, and the zest of 1 lime. Bring to a gentle simmer, then slowly whisk in the flour. Remove from heat and continue stirring until the mixture forms a ball and begins to pull away from the sides of the pan.

Slowly add the eggs in three batches. Place the batter in a pastry bag fitted with a large star tip and refrigerate for 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 180°C.
Remove the dough from the refrigerator and slowly press long strips (8 cm long) of dough into the oil. Fry in batches until golden brown, 5-6 minutes, turning halfway through.

Place the churros on a paper towel to absorb excess oil. Place the sugar in a paper bag, add the cinnamon, and the remaining zest. Once the churros have cooled slightly, place them in batches in the bag and, stirring and shaking, coat with the cinnamon-sugar mixture. Serve warm.

Categories:

recipe / Breakfast / Desserts / Donuts, pies, buns / / Spanish cuisine / Sunny Anderson

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