Time: 1 hour.
Complexity: easily
Quantity: 30 churros

Churros with coconut sauce (choux pastry doughnuts) - a detailed recipe.

Ingredients:

Churros

• 1 and 1/4 cups whole milk
• 4 tbsp (60 g) butter
• 1 tbsp sugar, plus more for sprinkling
• 1/2 tsp vanilla extract
• 1/4 teaspoon salt
• 1 and 1/4 cups premium flour
• 4 large eggs
• Vegetable oil for deep-frying

Caramel sauce

• 500 gr. condensed milk
• 3/4 cup coconut milk

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

condensed milk, coconut milk, milk, premium flour, eggs, vanilla extract

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Preparation:

Step 1
• Preparing caramel saucePour the condensed milk into a medium saucepan and place over medium heat. Heat for 10 to 15 minutes, stirring constantly, until it turns a light caramel color and begins to pull away from the sides. Gradually add the coconut milk and stir until the mixture is smooth (about 5 minutes); set aside.
Step 2
• Cooking churrosPlace the milk, butter, sugar, vanilla, and salt in a medium saucepan and bring to a boil over medium heat, stirring until the butter is melted and the sugar is dissolved. Reduce the heat to medium. Add the flour and stir vigorously with a wooden spoon for about 1 minute. Transfer the batter to a large bowl and let cool slightly (about 5 minutes). Beat in the eggs one at a time with an electric mixer. Transfer the batter to a pastry bag fitted with a small tip.
Step 3
• Place about 1/2 cup of sugar in a shallow churro dish. Heat about 2 inches of vegetable oil in a wide saucepan until a thermometer reads 350°F (180°C). Working in batches of 6, squeeze 3-inch-long balls of dough from the bag into the hot oil. Use a knife to cut off segments.
  
  Fry, turning as needed, until golden brown, about 3 minutes per batch. Return the oil to the original temperature between batches. Transfer the churros to a plate lined with paper towels to drain off excess oil, then roll in sugar. Serve with coconut sauce.
  
  Recipe churros with chocolate sauce.

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