Holla amigos, buenos dias. Hoy me voy a escribir halgo sobre un postre increíble de verano...los churros. I bet I just threw you all for a loop there eh. My Spanish may be limited but my love of the food, people and soccer team knows no bounds. I hope you all enjoyed your long weekend. Happy Canada day to my Canadian readers, Happy 4th of July to the yanks & a HUGE felicidades to everyone who rooted for Spain in the Euro cup. It really was an unbelievable win against Italy on Sunday. In honour of Spain's legendary win I'm going to let you all in on my amazing churro recipe. It took me a while to perfect these delicious donut sticks and it's my absolute pleasure sharing my secret with you. Churros are popular in pretty much every Spanish speaking country in the world. In Spain and other parts of South America they are an extremely popular street food eaten with dulce de leche - a delicious caramel like sauce made from boiled sweetened condensed milk. In Mexico churros are enjoyed along side a spicy hot chocolate drink. Either way they taste absolutely delicious. You will need a pastry bag and large star tip to make the churros as well as a hell of a lot of muscle to fold the dough (choux paste) until perfectly smooth.
1 cup water
2 tbs white sugar + more for dusting
1/2 tsp salt
1/3 cup unsalted butter
1 cup a.p. (all purpose) flour
2 eggs - beaten
1/2 tsp vanilla
pinch ground cinnamon - for dusting
pinch ground nutmeg - for dusting
vegetable oil or shortening to fry (you need about 4 inches of oil in a medium pot)
STEP 1: Whisk eggs and vanilla together and place off to the side. Combine sugar, a pinch of cinnamon & nutmeg in a dish and place to the side for dusting.
STEP 2: Pre heat fryer oil on high (you will test the oil before frying churros by dropping a small amount of dough)
STEP 3: In a medium pot bring water, sugar, salt & butter to a boil. Turn heat off before step 4.
STEP 4: Add flour and stir with a wooden spoon until combine (will form a large ball).
STEP 5: Add egg/ vanilla mixture and continue to work into the dough until everything has come together.
STEP 6: Place the star tip inside the pastry bag and fill with 1/2 the churro mixture.
STEP 7: Test the oil by squeezing a small dollop of dough and if large bubbles form around it the oil is ready. Squeeze 6-10 churros into the oil and fry for about 5 mins until a deep golden colour.
STEP 8: Place the churros on to paper towel and then into the mixture of cinnamon sugar.