Yesterday morning I decided to make churros for Alberto and I for breakfast. (Well, it was 12:30 and I’d already had breakfast but you know what I mean) This was inspired by a Facebook comment from Alberto the other week that you can’t get churros in the UK. So I decided to make some. I looked for a couple of different recipes and amalgamated them to get the best possible result.
The recipe I found makes a whole load of churros so I halved it and made a few, long churros. Not bad for a first experimental go. The nozzle on my icing syringe set was a little narrow but it was the biggest one I had.
175g plain flour
¼ tsp baking powder
100g unsalted butter, diced
3 large eggs, beaten
grated zest ½ orange
sunflower oil, for deep frying
caster sugar, for sprinkling
2 teaspoons of cinnamon
Sift together the flour and baking powder into a bowl.
Mix together the caster sugar and cinnamon and set aside.
Put the butter in a pan with 200ml cold water and a pinch of salt. Mixing the butter and water seems a bit odd, especially as they won’t combine properly, but it works ok.
Cook over a medium heat until the butter melts, stirring with a wooden spoon, then bring to the boil. Remove from the heat and stir into the flour. Beat with a wooden spoon until smooth.
Leave to cool for 2 minutes and then gradually beat in the eggs until smooth. Stir in the orange zest, cover the bowl and set aside to rest for 10 minutes.
Pour enough oil into a large saucepan until one-third full. Place over a medium heat until the oil reaches 180°C.
Spoon the batter into an icing syringe with a large star-shaped nozzle. Pipe 2 or 3 finger-length pieces directly into the oil, snipping off each with scissors.
Cook for about 45 seconds each side, until golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with the sugar and cinnamon. Repeat until all the batter is used.
Whilst the churros are cooking melt the dark chocolate in a small bowl.
Serve the churros with the dark chocolate on the side.
Alberto liked them, but said that normally they don’t have orange zest in, nor are they normally sprinkled with sugar. Hey ho, they were still a hit! I shall certainly be cooking them again. (though probably without the orange zest and sugar!)