Cinnamon Sugar Churros

Cinnamon Sugar Churros - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Churros with cinnamon sugar and orange chocolate sauce

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VIDEO

With Orange Scented Chocolate Sauce

A Churro is a fried dough pastry, similar to choux paste. This recipe to me is the best Churros recipe because it’s soft and moist on the inside and super crunchy on the outside. It still has a certain amount of chew as a Churros should have. I find some are too heavy and others too light. I purposely didn’t add sugar to this recipe, as the sugar coating and chocolate sauce are plenty of sugar already. If you insist on that sweeter taste, then the option is also in the ingredients. This recipe is so easy to make that I got kids to show you how, so watch this video, it’s amusing! A great Spanish snack that kids and adult can’t stop eating, make sure you serve them hot! Always have an adult do the frying with the hot fat or at least supervise if kids are making this.

Ingredients

1 stick - 110g salted butter
2 tsp vanilla extract
½ teaspoon cinnamon (or one stick crushed into powder)
2 cups flour
2 cups water
2 eggs
Pinch of salt (optional)
2 tbsp brown sugar (optional)
½ cup fine white sugar (caster)
3.5oz - 100g dark bitter chocolate (Chose 70% - 80% Cacao)
1½ cups of cream
1 orange

Steps

Step 1
Place water in a saucepan. Add the butter and the vanilla extract (optional pinch of salt) and bring to a simmer. Once butter has melted, add the flour. Turn heat to low, using a wooden spoon, mix vigorously until you have a smooth paste that comes away from the sides. Approx 2 minutes. Leave it to cool in saucepan 15 minutes, or transfer to a mixing bowl to speed up cooling process. Spread it out to help the steam out. You don’t want it cold, just not too hot or the eggs will cook. Add the eggs and mix well until you have a smooth paste. This can also be done in a mixer with the beater.
Step 2
Place mixture in a pipping bag using a large star shape nozzle and set aside.
Step 3
Heat the oil to a temperature of 180˚C 360˚F – 180˚C. Hold and squeeze the piping bag over the hot oil and pipe lengths of 6 inches or 15 cm into the hot oil. Do this close to the oil to avoid any splashing. Cut the dough using a knife or cooking scissors. Cook until golden brown. Cook 3 or 4 at once depending on the size of your fryer. Drain on absorbent paper.
Step 4
Mix the white sugar and cinnamon and roll the cooked Churros into the sugar.
Step 5
For the chocolate sauce, add the cream and chocolate to a saucepan on low heat, stir with a wooden spoon, grate the zest of one orange, mix well and pour into a serving bowl. Dip your Churros into the hot sauce and eat immediately. Always serve hot.

Recipe tags: churros

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