Churros Churros

Update: Für das deutsche Rezept nach unten scrollen!

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

The challenge were doughnuts. But since I just made them some weeks ago, as you can see here, I wanted to try something different. Especially, because frying is so versatile and the fried goods are always so delicious.

So I took the chance to make churros.

Churros

I love churros, since I remember, that I’ve first eaten them on our vacations in Spain. Bought in a paper bag from a mobile churrería. DELICIOUS. I remember them pure or tossed in sugar. I didn’t get to know the version, where you dip them in thick warm chocolate. That sounded good to me, too. But in my memory, the churros were rich, not so light. So I decided to skip the chocolate part spontaneously.

In the end, the churros turned out really light. They puffed up, while frying and came out in a doubled or even tripled size, than before. I don’t know why this happened, maybe it was the recipe. Everything  else looked right to me. So a rich decadent chocolate would accompany this recipe just right. Nonetheless the churros were very good. But I’m still looking for the perfect recipe, fitting my childhood memories.

Churros

Vor einem Jahr: Zimt- und Anis-Macarons

Churros

nach einem Rezept von Cannelle et Vanille

Zutaten:

  • 125 ml Wasser
  • 125 ml Vollmilch
  • 110 g Butter
  • 1 Prise Salz
  • 1 große Prise Zucker
  • 150 g Mehl
  • 3 Eier
  • Öl/Fett zum Frittieren
  • Zimtzucker zum Wälzen

Wasser, Milch, Butter, Zucker und Salz in einen Topf geben und aufkochen. Das Mehl zugeben und mit einem Löffel einrühren, bis ein glatter Teigball entsteht.

Weiterrühren (geht auch in der Küchenmaschine oder mit dem Handrührer) bis der meiste Dampf verflogen ist, dann nach und nach die Eier unterrühren. Rühren bis eine glatte dicke Masse entsteht.

In einen Spritzbeutel mit Sterntülle geben.

Das Öl auf 170° C erhitzen. Es sollte mindestens 10 cm tief sein.

Den Teig auf Backpapier spritzen. Jedes Teigstück auf Papier ausschneiden, so dass man einen Churro auf einem Stück Papier hat.

Wenn das Öl heiß ist, das Papier mit dem Teig in das Öl gleiten lassen. Der Teig löst sich vom Papier und man kann sie mit einer Zange rausnehmen. So muss man nicht mit dem Spritzbeutel über dem heißen Fett hantieren und die Churros behalten die Form, die sie haben sollen.

Die Churros rausbacken, bis sie goldbraun sind. Dann mit einer Siebkelle herausnehmen und auf Küchenpapier abtropfen lassen. In Zimtzucker wälzen und sofort verzehren.

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

The challenge were doughnuts. But since I just made them some weeks ago, as you can see here, I wanted to try something different. Especially, because frying is so versatile and the fried goods are always so delicious.

So I took the chance to make churros.

Churros

I love churros, since I remember, that I’ve first eaten them on our vacations in Spain. Bought in a paper bag from a mobile churrería. DELICIOUS. I remember them pure or tossed in sugar. I didn’t get to know the version, where you dip them in thick warm chocolate. That sounded good to me, too. But in my memory, the churros were rich, not so light. So I decided to skip the chocolate part spontaneously.

In the end, the churros turned out really light. They puffed up, while frying and came out in a doubled or even tripled size, than before. I don’t know why this happened, maybe it was the recipe. Everything else looked right to me. So a rich decadent chocolate would accompany this recipe just right. Nonetheless the churros were very good. But I’m still looking for the perfect recipe, fitting my childhood memories.

Churros

One year ago: Cinnamon and Anise Macarons

Churros

from Cannelle et Vanille

Ingredients:

  • 125 ml water
  • 125 ml whole milk
  • 110 g butter
  • pinch salt
  • large pinch sugar
  • 150 g flour
  • 3 eggs
  • oil for frying
  • cinnamon sugar for coating

Place the water, milk, butter, sugar and salt in a medium saucepan. Bring this to a boil. Add the flour all at once and stir with a wooden spoon until it comes together into a smooth ball.
Transfer this mass to the bowl of an electric mixer (or can do it by hand) and start mixing with a paddle attachment. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together to a smooth thick mass.
Transfer to a pastry bag fitted with a star tip (#5).

In a wide pan that has tall sides, pour about 3″ deep of canola oil. Heat it to 170°C.

Pipe the batter in strings on parchment paper. Cut every single dough string on the paper out. So you have one string on one piece of paper.

When the oil reaches the temperature, let the paper with dough slide into the oil. The paper releases itself from the dough in the oil. Remove the paper pieces with tongs. With this trick the churros will hold their shape and you don’t have to work with your pastry bag above the hot oil.

Fry them until golden brown. Remove the churros from the oil and place them on a paper towel to drain the remaining oil. Roll them in cinnamon sugar. Serve immediately.

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165 Gedanken zu „Churros Churros “

  1. I really like the idea of piping them on the paper and then into the oil a neat trick and so much better than piping the batter into the hot oil. Also they look delicious so light and golden coloured. Well done on this challenge. Cheers from Audax in Sydney Australia.

    Antworten

  7. I love churros, but I found them too rich when served with that thick hot chocolate in Spain. I made crullers from a similar dough and also used the same technique with the parchment paper. Mine did not keep their piped pattern, but were delicious nonetheless. Yours look fantastic.
    🙂

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