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  • תמונת הסופר/תmor beja

The perfect Churros!

עודכן: 16 בינו׳ 2021



Get ready for a real treat in no time!

Dreamy and crispy churros, coated with sugar and cinnamon served with salted caramel sauce and chili chocolate ganache or what ever you're like to serve it with.


On my last trip to Madrid I found myself going every morning to a place called 'San gines', joining a long line of people and waiting to start the day with a plate of a long, golden, perfect and not too sweet churros, served alongside hot chocolate sauce.

In Mexico again I found myself eating churros almost every day, a slightly different version from the ones I ate in Spain but delicious as well, coated in sugar and cinnamon.


When I decided to make choruses myself, I tried all sorts of recipes. Some similar to the Spanish churros and some more like the ones I ate in Mexico. and the last version I made was a combination of the two.

The result was an easy-to-make churros that you can't stop eating, especially with the salted caramel and chocolate chili ganache I made.

(Recipes for ganache and caramel can be found here)




Ingredients:


for the dough-

  • 110g of flour

  • 30 grams of unsalted butter

  • 250 ml of water

  • Pinch of salt

  • 4 teaspoons of sugar

  • One egg

For coating-

  • Sugar

  • Cinnamon

  • Pinch of salt

Preparation:


  • Boil the water in a pot along with the butter, salt and sugar.

  • When the butter, salt and sugar have dissolved, add the flour and mix with a wooden spoon non-stop. Until the dough is formed.

  • Turn off the heat and let the dough cool down a bit, but not completely! The dough needs to stay warm.

  • Add one egg and beat together with the dough using a hand mixer.



  • Transfer mixture to a piping bag fitted with a large open star tip.



  • In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 170-180 degrees Celsius.

  • If you do not have a thermometer, pour a small piece of dough into the oil to check if the oil is hot enough.

  • Hold the piping bag a few inches above the oil, carefully pipe churros and fry it on both sides until golden.



  • Remove the churros and place on absorbent paper to absorb the oil.

  • Mix on a flat plate sugar, cinnamon and a pinch of salt. and roll the churros in it.


Enjoy! :)







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