These eggless churros are a delectable treat with a crispy exterior dusted with sugar and cinnamon, and a soft, fluffy interior; pure joy is felt when you bite into these delicious fried pastry snacks.
120gms(1 cup) All Purpose Flour / Plain Flour / Maida
2gmsBaking Powder
250gms(1 cup) Water
28gms(2 tbsp) Buttercubed
Oil for deep frying
Cinnamon Sugar Mixture
45gms(1/4 cup) Caster Sugar
4gmsCinnamon Powder
Homemade Chocolate Sauce
100gmsCream
100 gmsChocolatechopped
Instructions
Prepare Chocolate Sauce
Heat the heavy cream (or fresh cream) until it begins to boil. Pour it over the chopped chocolate.
Let it sit for a minute and then stir to dissolve the chocolate completely. If the chocolate is not melted fully, you can microwave it at the interval of 30 seconds to dissolve the chocolate.
To make the Churros
Sieve together the dry ingredients - flour and baking powder. Set aside.
In a saucepan bring water and butter to a rolling boil on medium-high heat.
Then reduce the flame to low and add the dry ingredients to it stirring continuously cook the flour using a wooden spoon until (what we say in culinary terms) the starch gelatinizes. This would take about a minute.
Then take it onto a plate and allow it to warm a bit so that it is easier to handle the dough while piping.
While that is warming up, place a frying pan with enough oil about 3-4 inches deep to fry the churro dough. The optimum temperature for frying is 190°C.
Once the oil is hot enough and the dough is warm add it to the piping bag fitted with a large star nozzle and then squeeze a 5-6 inch long dough into the hot oil. Just fry 3-4 strips at a time. Do not overcrowd the pan.
Deep fry the churros till golden brown flipping them in between for even frying.
Alternatively you can also line a baking sheet with parchment paper. Then pipe the dough in strips of 5-6 inches on top. Pipe about 3-4 at a time. Then lift the dough and carefully and slowly drop it into the hot oil. The frying process remains the same.
Using a slotted spoon take the churros out onto a colander to drain the excess oil.
Prepare Cinnamon Sugar Mixture
In a separate wide-mouth bowl mix together the cinnamon powder and sugar to form the cinnamon-sugar mixture.
When the churros cool down a bit but should still be warm; dip them into the cinnamon sugar mixture to coat it well from all sides.
Serve warm churros with the prepared rich hot chocolate sauce. Yes, do heat up the sauce a bit if it has cooled down. Or serve it with caramel sauce or dulce de leche sauce or can also be enjoyed plain.
Video
Notes
Please note the cooking time does not include the time needed to make the chocolate sauce. It just talks about the time needed to make the churros.
The number of churros that you would get depends upon how long you pipe the churros and which nozzle you are using. I could make 10 churros from the above mentioned ingredients.
Metric Measurements: If you can please stick to metric measurements for this recipe. Having a weighing scale eliminates half of the problem you face when it comes to making desserts or baked goodies.
The flavor of choice: Add a little vanilla extract or vanilla essence to the dough to amp up the flavor.
Use a piping bag with Star Nozzle only: This creates the beautiful ridges that you see on a churro. Apart from making it look pretty these ridges help even frying of the churros making them crispy on the exterior. If possible stick to a good quality piping bag or best use a cloth pastry bag.
Warm the dough slightly before piping: This makes it easier to handle the dough and pipe beautifully.
Add little hot water if the dough is too thick to pipe: This helps to adjust the consistency of the dough and will take less effort for you to pipe. About 1 tbsp at a time. Do not add too much hot water or else the dough would become liquidy and would be of no use then.
Pipe the churros on parchment paper: This way all the churros are of the same size and also have no chance of spluttering of oil hence easier to clean the cooktop and also is less risky.
Fry in small batches: At any given time do not fry more than 3-4 strips. Overcrowding the pan reduces the temperature of the oil and results in uneven frying.
Do not roll the churros immediately into the cinnamon sugar mixture: Hot churros would melt the sugar causing the sugar to stick and clump like patches on the churros. Instead, roll the warm churros in the sugar mixture that way you could still see the grainy effect of the sugar on the churros.
Do not drain on a paper towel-lined plate. Instead, use a colander to drain the excess oil. This ensures any fried dishes remain crispy for a long time.
Serve immediately: Churros are best served when they are still warm and crispy. It is best to serve them immediately after frying. And it is also a better idea to serve it along with some chocolate dipping sauce.