Recipes

Churros

Churros should be crispy on the outside and soft and tender on the inside. Made from choux pastry, they are piped into hot oil until golden brown, then coated in cinnamon sugar. Quick to prepare, they make excellent finger food or can be served alongside ice cream in both plated and buffet settings.

Ingredients

Yield: 12 portions

Dough:

240 ml Water
15 g White sugar
56 g Butter
2.5 g Salt
125 g Golden Cloud Flour
1 Egg
2 litres Vegetable oil for frying

Coating:

100 g White sugar, or to taste
20 g Ground cinnamon
Salt

Method

In a small saucepan over medium heat, combine water,15 g sugar, butter, and salt. Bring the mixture to a boil and remove from heat. Stir in flour until mixture forms a ball.
Immediately beat in the egg until smooth.
Heat oil for frying in a deep-fryer or large skillet to 190°C. Pipe strips of dough into hot oil using a pastry bag or a plastic bag with a corner snipped off. Fry until golden; drain on paper towels.
Combine 100 grams sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
They're best served warm.
These churros are crispy on the outside and soft on the inside, with a delicious cinnamon-sugar coating. They're perfect for dipping in chocolate sauce, caramel sauce, or dulce de leche. Enjoy!