I absolutely love churros, but I find that it is very easy to be disappointed by them. When I go out for them, they are often undercooked and very doughy in the centre, which is not so pleasant to eat. More times than not they are just ‘ok’.
Greeks have been doing their version of churros for ever, but in the form of a round donut called loukoumades, and although I have made them numerous times, I am no professional, but having said that, with this experience, surely churros cannot be too hard, and if I make them at home they will not be undercooked, let me assure you.
I sourced my recipe from Canelle et Vanille as the pastry that is made is a choux and I was told that this is much more suitable for churros, which after making them, I completely agree. Choux pastry, made by melting butter into water, then adding flour and then egg results in a pastry that is light and airy. This is due to the large water content in the pastry and during the cooking process it evapourates and instantly lightens the finished pastry.
It is a very simple process actually, but you do require a piping bag…..I am thinking now how much easier this would make cooking lokoumades, as I have traditionally done it with my hands and a single spoon to achieve the ‘not so perfect’ balls of dough.
There are many alterations when it comes to serving. You can simply sprinkle cinnamon sugar on top – simple, yet affective; dip into some lovely dulce de leche – something I did not have 4 hous to make today; and finally a lovely rich chocolate sauce which can be spicy (with cinnamon, cloves, vanilla bean etc) or with orange zest – but considering I did not have any zest, or vanilla bean, I just stuck with the former and went for the most basic type.
The result…….the lightest churros I have every eaten. They seemed so light I think I ended up eating 6 over the course of 2 hours. They are not oily and greasy like other styles I have tried, and the simple sugar sprinkle over the top didn’t weigh them down with additional richness…..which, apparently, made me tell myself they aren’t so bad for me.
I’ll let you be the judge though…
125 ml water
125ml whole milk
110 grams butter
large pinch sugar
150 grams flour
1. Put the water, milk, butter, salt and sugar into a pot and bring to the boil. Then add the flour and STIR until it forms a ball.
2. Put the ball into your electric mixer with the paddle attachment and let it go until all the steam comes out.
(or if you wanted to leave the dough in the fridge you can do that at this point. The main thing is that it is cold before you add the eggs)
3. Add the eggs one at a time and mix until it comes all together.
4. Using a piping bag with a large star nozzle, pipe into a pot of boiling oil and cook until well browned.
5. Leave them to drain on paper towel then sprinkle with cinnamon sugar.