Our love affair for Churros began when we went on a trip to Paris the Christmas of 2012. We first had it whilst shopping at the outlet mall at La Vallee Village near Disneyland Paris and boy our whole family couldn’t stop buying them to eat no matter where we were!!!
Fast forward to Christmas 2013, we started our second year in uni and was planning to head back to Singapore. Our 14 year old younger brother was already bugging us to make them before we even got home!! So as promised, we made it together with him when we arrived home 😀
Since it was our first time making Churros, we searched for recipes online and found that the ones by JUST A TASTE was the most appealing. The only problem we encountered was that our disposal piping bag kept bursting because the dough was kind of tough(we ended up layering multiple bags together). So be sure to durable piping bags when you make these churros!!
At the end, our brother was all too delighted with the end result he made 2 times the recipe!!
So here it is : (adapted from JUST A TASTE)
What you need :
1M size piping tip
Deep frying pan
For the Churros:
1 1/2 Tablespoons sugar
1 cup water
1/2 teaspoon salt
2 Tablespoons vegetable oil + a pot of oil for frying
125g plain flour
1.5 tsp Cinnamon powder
Make the churros:
- Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside.
- In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
- Heat the pot of vegetable oil over medium-high heat.
- Transfer the dough to a pastry bag or heavy-duty plastic bag fitted with a large star tip.
- Pipe the dough over the pot of oil to a length to any length you desire, then use scissors or a sharp knife, cut it so it releases into the oil. Fry the churros until golden brown. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat.