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Sunday is no fun day without churros. With my fool-proof recipe you, too, will turn your kitchen into a churreria in less than half an hour!
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Sunday in Andalusia is not Sunday without freshly fried churros, dipped in thick and oh, so divinely rich chocolate.
That seems to be the case in our household, too - these days people keep flocking over for weekend sleepovers just to gather around the steaming pile of churros which magically appears on the kitchen table every Sunday.
Ok, magic might have less to do it that yours truly, but with this fool-proof recipe of mine you don't even need magic. In less than half an hour you, too, can turn your kitchen into a churreria!
That seems to be the case in our household, too - these days people keep flocking over for weekend sleepovers just to gather around the steaming pile of churros which magically appears on the kitchen table every Sunday.
Ok, magic might have less to do it that yours truly, but with this fool-proof recipe of mine you don't even need magic. In less than half an hour you, too, can turn your kitchen into a churreria!
While the process is easier than you would ever believe, you do need one of those professional, lined piping bags.
Usually churrerias only sell churros in the morning and again in the afternoon, but luckily at home you can go crazy over them any time of the day.
So, go on - spoil someone you love already this weekend!
For more flavour you can also add 1/2 tsp of cardamom, 1 tsp of finely grated lemon (or orange) zest or 1/4 tsp of cinnamon into the churro dough.
In case you like your chocolate with an extra dose of pasión, you can infuse the milk with a half a red chilli instead of orange.
¡ Aye caramba!
So, go on - spoil someone you love already this weekend!
For more flavour you can also add 1/2 tsp of cardamom, 1 tsp of finely grated lemon (or orange) zest or 1/4 tsp of cinnamon into the churro dough.
In case you like your chocolate with an extra dose of pasión, you can infuse the milk with a half a red chilli instead of orange.
¡ Aye caramba!
Depending on the size the recipe yields 10-14 churros
Churros con chocolate:
3,5 dl water
3 tbsp vegetable oil
250 g all purpose flour
1 tsp bicarb
1 tsp baking powder
2 tbsp sugar
½ tsp salt
For frying: ½ l neutral vegetable oil
For serving (optional): cinnamon sugar (0.75 dl sugar combined with 1 tbsp cinnamon)
For serving (optional): cinnamon sugar (0.75 dl sugar combined with 1 tbsp cinnamon)
Orange and chocolate sauce:
2 dl full-fat milk (or vegan substitute)
the peel of an orange, preferably in one strip
200 g chocolate (around 43% cocoa is good), vegan substitute if needed
Measure oil and water into a pot and bring to boil. Combine dry ingredients.
Once the water boils, remove it from the heat and stir in the dry ingredients until you're left with a smooth dough. Leave to cool, covered for half an hour. In the meanwhile prepare the chocolate sauce.
Pour milk into a small pot with the orange peel. Bring to boil and remove from the stove. Cover and leave to infuse for about w5 minutes. Then remove the orange peel and bring milk to boil. Add roughly chopped chocolate, stir until smooth and leave to cool.
Spoon the churro dough into a sturdy piping bag equipped with 12-mm closed star piping tip. Pipe the dough into churros of desired length onto a lightly oiled parchment (this makes them easier to dip into the hot oil and also enables you to fold them into any shapes you want such as hearts or letters prior to frying).
The ideal thickness is about that of a finger as anything thicker than that tends to easily remain raw in the middle.
Heat the oil in a heavy-bottomed pot (180°) and fry the churros in batches until golden and crunchy. Drain quickly on kitchen towels and, if desired, toss in a cimmanon sugar.
Serve with chocolate sauce and enjoy.
Spoon the churro dough into a sturdy piping bag equipped with 12-mm closed star piping tip. Pipe the dough into churros of desired length onto a lightly oiled parchment (this makes them easier to dip into the hot oil and also enables you to fold them into any shapes you want such as hearts or letters prior to frying).
The ideal thickness is about that of a finger as anything thicker than that tends to easily remain raw in the middle.
Heat the oil in a heavy-bottomed pot (180°) and fry the churros in batches until golden and crunchy. Drain quickly on kitchen towels and, if desired, toss in a cimmanon sugar.
Serve with chocolate sauce and enjoy.
¡ Buenas dias mundo!
Have you ever made churros yourselves? What are your weekend breakfast treats?
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SHARING IS CARING!
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