This is the one where the churros went wrong but it still turned out OK…
I’m having a bit of a rough time at the moment with piping bags. They just don’t like me, or something I seem to be doing with them but they keep in splitting. Not a great thing to happen when you have things to bake! Especially when it comes to churros…
If you are not familiar with churros, then you should be! They are like a donutty cake. Yum! Churros are Mexican donuts and they are really delicious. The thing that makes them special is they are piped (with a piping bag) using star shapes into hot oil. The piping bag with a star shaped end creates amazing ridges that hold chocolate sauce like nobodies business. The way they hold the sauce is truly what makes them so good. So, when my piping bag broke and I didn’t have another I needed to find a way to make them be just as good!
I looked all over the Internet and in my recipe books for something similar. I fashioned my own piping bag from a freezer zip lock bag and used gaffer tape to attach the nozzle. It failed, I tried a few different variations of that method before I decided to just get my hands in to the mixture and see what would happen if I just squished it about a bit in my hands to make lots of stranded ends. I’m feeling rather proud of myself because they came out great!
I made churros without a piping bag.
Yes, it is possible!
Don’t believe everything that you read on the internet!
- 350ml boiling water
- 1tsp vanilla extract
- 50g melted butter
- 250g plain flour
- 1tsp baking powder
- 100g golden caster sugar
- 3tsp ground cinnamon
- mix the water, vanilla extract & melted butter in a jug
- sift the flour & baking powder into a large bowl with a well in the centre
- pour the wet ingredients into the well in the centre of the dry ingredients
- beat vigorously with a wooden spoon until the mixture is lump free
- rest for 15 minutes
- make the dough into golf ball sized shapes using your finger tips making sure that you make them have as many ridges as possible
- drop the churros shapes into a hot deep fat fryer (180 degrees) a few at a time
- they will float to the surface and be golden brown once cooked
- drain well on kitchen paper
- repeat until the dough is all gone
- mix the sugar & cinnamon together
- pour onto a large plate
- roll each cooked churros into the cinnamon sugar
- serve with hot chocolate sauce
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