It’s the start of a fresh new week and that calls for a delicious new recipe! Wouldn’t you agree?
I’ve been super duper excited to share this recipe with you! It’s a little naughty in terms on health but it’s dessert and we can have a sweet cheat treat, now thats a tongue twister!
Today we are making churros!! Classic churros, the best of the best, traditional churros. I’m saying this because they’re made with regular flour (I know I know, shocker) and butter and they’re deep fried, all the things I sometimes say no too, not today though ;).
The majority of my recipes on here are gluten free but I also want to provide this community with a wide range of options for all types of people. So this recipe is for all my gluten-consuming friends because look, I tested this recipe 3 times. Once using gluten free flour with coconut oil. Second time was using the gluten free flour again and butter and the third was this one, using regular wheat all-purpose flour. The second option worked quite well but after frying them, they deflated a little and didn’t hold their structure, which I wasn’t 100% happy with. Sometimes you just cannot replace regular flour for traditional recipes, well at least I can’t. I’m sure someone who is a gluten free genius has and please let me know of any good recipes! I even tried a great high quality gluten free flour but still no luck.
So moving on to the fun part. Well the deep frying is fun of course but rolling them in cinnamon sugar is when the churros truly come to life, even just taking a big smell of your cinnamon sugar after preparing it, it’s magical.
Oh and are you looking at that dripping chocolate???? Like seriously!! Sometimes I can’t even handle myself… hahaha. This is the exact photo I was visualising and that bought it to life, which makes me so incredibly happy!!
I hope you enjoy these homemade classic churros, rolled in cinnamon sugar and dipped in melted chocolate!
- Choux Pastry
- ¾ cup + 1 Tbsp (120g) all-purpose flour
- 110g Organic Times Salted Butter, cubed
- 1 Tbsp caster sugar
- ¾ cup boiling water
- 3 eggs, room temperature
- 500ml - 1 litre olive oil, depending on the size of your fry pan or wok
- Cinnamon Sugar
- 2 cups caster sugar
- 1 Tbsp ground cinnamon
- 100g dark chocolate, melted, for dipping
- Measure out flour and set aside.
- Prepare a piping bag with a small/medium sized closed star nozzle, set aside.
- In a medium sized pot, combine butter, sugar and boiling water. Turn on a low heat and stir until butter melts. Increase heat and bring to a boil.
- Once boiling, immediately remove from heat and vigorously whisk through flour until it forms a smooth dough ball.
- Keep pot off heat and let dough rest for 5 minutes to cool down.
- Pour oil into a large wok or deep fry pan, filling it half way up. Turn heat to high and allow oil to heat up to fry churros.
- Line a large tray with two layers of paper towel, set aside.
- On a baking tray, combine sugar and cinnamon, mix well and spread over the tray. Set aside.
- Once dough has cooled slightly, add eggs, one at a time, whisking briskly to incorporate each egg well. The dough should turn smooth and glossy after each addition.
- Spoon smooth dough into prepared piping bag.
- Test if the oil hot enough by dropping a small piece of dough into oil. If it sizzles, floats to the surface and turns golden, the oil is ready.
- Turn oil down to a medium heat.
- Carefully pipe pastry into the hot oil into desired length, I made mine approx. 20cm long. Fry for 10-15 seconds then gently turn over with metal tongs and fry for a further 15-20 seconds or until crispy and golden all over. TIP: To ensure your churros stay straight, as soon as you pipe dough into into the oil, take your tongs and straighten out the dough in the oil before it crisps up too much.
- Carefully remove churro from oil with a slotted metal spoon. Place on paper towel lined tray. Cool on tray for 1 minute then roll in cinnamon sugar, set aside on a clean plate or tray and repeat this method with remaining choux pastry.
- Dip churros in melted chocolate and enjoy whilst warm.
To heat back up, heat back up in a preheated 200°C (400°F) oven for 10-12 minutes or until warm and a little crispy.