Autumn is here, yeah I am hoping for cooler weather please please mother nature! 🙂 Since the weather is bit cooler today, I decide to step into my kitchen and make this sweet Mexican fritters. It’s my first time make them and voilà I am not disappointed with the result! 🙂
Here’s how to make it:
1/2 cup butter
1 cup flour
1 tbspn sugar
1 tspn of vanilla
For the cinnamon sugar: 1/4 cup sugar and 1 tbspn ground cinnamon
For the chocolate sauce: 100g milk or dark chocolate
Melt the butter and the water in a saucepan. Add the flour stirring continuously. Keep stirring over the heat until the mixture thickens and clumps together into a smooth ‘ball’. Remove from the heat and stir in the eggs one at a time. Add the vanilla and sugar and mix well. Spoon into a piping bag fitted with a star-shaped nozzle ( you can make them round if you prefer)
Heat the oil. Pipe churros batter straight into the hot oil. Use your fingers or a knife to break off the batter when it is the required length. Once the churros are browned lift out and put onto a plate covered with some paper towel to drain. Don’t forget, as soon as your churros come out of the hot oil or oven if you bake them, sprinkle with cinnamon sugar.
If you want to bake your churros instead of fry: pre-heat oven 200C, pipe long strips of churros onto a baking tray lined with non-stick baking paper. spray lightly with cooking oil. Bake for 12 minutes or until crisp on the outside and soft in the middle. Personally I prefer the frying ones, perhaps the bake ones are more healthy, it’s your choice 🙂
To make the chocolate sauce:
Melt your chocolate in the microwave or I prefer melt in a bowl resting over a pan with simmering water at the bottom. Make sure the water is not touching the bowl and stir continuously until melted. Pour the chocolate into a small serving bowl. Churros are best when they are still warm.
Source: Ann Reardon How to Cook That
Happy Sunday people!