In my travels, I have seen churros, also known as tejeringos, sold at stands, especially at festivals in South American and some European countries. But we Californians relate churros with Mexico. Churro is a fried-dough pastry, predominantly choux pastry based, and may be fried straight, curled, or spirally twisted. They are normally eaten for breakfast, dipped in champurrado or café con leche.
The origin of churros is unclear. One theory is that Portuguese brought the idea back from China and the other is that it was made by Spanish shepherds to substitute for fresh bakery goods. Wherever or by whomever, I’m grateful for the invention of this delicious pastry! Golden crispy outside and puffy, almost hollow inside, churros are meant to be eaten warm.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 120 ml/ ½ cup water
• 57 g/ 4 Tbsp unsalted butter
• 9 g/ 2 tsp sugar
• 1/8 tsp salt
• 65 g/ ½ cup flour
• 2 large eggs
• high smoke point vegetable oil for deep frying
For sugar-cinnamon mix, combine:
• 40 g/ 3 Tbsp granulated sugar
• ¼ tsp cinnamon
◊ In a small, non-stick saucepan, add water, butter, sugar, salt, and heat on medium-high. Make sure that the butter melts before the water boils by stirring constantly.
◊ Add flour all at once, and using silicone spatula, stir vigorously until mixture is thick and smooth (2 minutes). Remove from heat and place the dough in a heat-safe mixing bowl.
◊ With hand-held electric beater, beat the dough for a minute to cool it down. Add eggs, one at a time, while beating vigorously, until mixture is smooth.
◊ Scoop mixture into a large pastry bag fitted with about 13mm/½” star tip (Wilton 2D).
◊ In a deep 20cm/8″ saucepan, pour 3cm/1″ of oil and heat to 200°C/390ºF.
◊ Hold the bag vertically and squeeze over hot oil, pushing out a rope of dough, 10cm/4″ long and cut with scissors, letting rope fall gently into the oil. Squeeze 4 ~ 5 more ropes (don’t over crowd the oil). Turn them frequently until golden (about 2 minutes). Watch the churros because they cook very fast. Remove with chopsticks or slotted spoon and drain on a large plate lined with 2 sheets of paper towels. Rapidly form about 6 more churros the same way. Fry remaining dough the same way, and while churros are still warm, toss in cinnamon-sugar.
~ Bon Appétit! ~
For a beautiful baked version of churros, check out Baked Churros by Naina of Spice In The City.
So, what’s cooking in your kitchen?