Recipe for churros – micki cheng’s version
LOOK HERE!! Churros!! ??
HOMEMADE CHURROS ????
I’ve always loved churros – especially when you’re at the fair or markets! ??
And the homemade ones are super delicious – especially if you serve them with a HOMEMADE SALTED CARAMEL SAUCE ?? Agree?!? ??
Many have asked for a recipe – and now it’s here!! ??
Equipment
- Deciliter Measure
- Kitchen Scale
- Pot
- Whisk
- Piping Bag
- Deep fryer
Ingredients
Churros
- 500 gram Water
- 50 gram Butter
- 3 gram Salt
- 50 gram Sugar
- 4 gram Vanilla Sugar or vanillapaste
- 325 gram Flour
- 2 pcs. Egg
- 1 l Oil neutral tasting - for frying
- 28 gram Cinnamon Sugar up to 3
Salted Caramel Sauce
- 100 gram Water
- 225 gram Sugar
- 50 gram Butter
- 150 gram Cream
- Sea Salt to taste
Instructions
Churros
- Put water, butter, sugar, salt, and vanilla in a pot and bring to a boil until it bubbles.
- Reduce the heat and add flour, stirring quickly until the dough comes together and releases from the pot.
- Stir for a few minutes to "toast" the dough (it should not change color).
- Let the dough cool slightly before adding eggs one at a time while whisking.
- Whisk until the dough is smooth and elastic.
- Put the dough into a cloth piping bag or two disposable bags with a star nozzle.
- Heat the oil to 175 degrees Celsius (347 degrees Fahrenheit) and pipe lengths of dough into the hot oil.
- Cut with scissors at the desired length.
- Fry for a few minutes until they are beautiful and golden.
- Place them on absorbent paper and sprinkle with cinnamon sugar.
- Put water and sugar in a pot and bring to a boil.
- Boil away the water and let the syrup cook into a caramel until it turns golden.
- Gradually reduce the heat so it doesn't burn.
- When the caramel is golden, turn the heat completely down.
- Add butter and stir well.
- Heat again and add cream in a thin stream while continuously whisking.
- Bring the caramel to a boil and season with sea salt.
- Serve the caramel sauce with the warm churros.
- Enjoy!