התמונה להמחשה בלבדChurros
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. This beloved Spanish classic offers a masterful interpretation of dough, crisp on the outside and airy within, elegantly dusted in a fragrant cinnamon sugar coating. Served alongside these golden strips is a rich, velvety chocolate ganache that completes the experience, creating a celebration of textures and flavours in every bite.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
- 2Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
Nutrition
- Calories
- 965
- Protein
- 12.4g
- Carbs
- 116.7g
Recommended Equipment & Products
Chef tips
To ensure your churros are extra crispy, deep-fry them in very hot oil. If the temperature isn't just right, the dough will absorb the oil and turn out heavy instead of light and airy. For an extra flavour boost, try adding a little orange zest or a pinch of salt to the chocolate sauce. Kids love getting involved by rolling the warm churros in cinnamon sugar straight after frying.
Culinary reasoning
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. This beloved Spanish classic offers a masterful interpretation of dough, crisp on the outside and airy within, elegantly dusted in a fragrant cinnamon sugar coating. Served alongside these golden strips is a rich, velvety chocolate ganache that completes the experience, creating a celebration of textures and flavours in every bite.
