LOS:DOS
 
 
 

 
 
 

 

Bienvenidos a Los Dos: Recipes

About Chef David Sterling
 

  Churros Download PDF

 

SWEET SPANISH FRITTER

A MEMBER OF THE WICKEDLY DELICIOUS fried dough family that includes doughnuts, funnel cakes and buñuelos, the churro is a Spanish variation on the theme reportedly named after the horns of the prized “Churra” – the first breed of sheep introduced by the Spanish into the New World. Once the coveted New World chocolate beverage arrived in Spain shortly after the conquest, churros became a natural accompaniment and have been so ever since – both in Spain and in Mexico. Our recipe is based on one from a popular chocolatería in Madrid.

10 servings
 
• 1/2 cup (118ml) sugar
• 1/2 tsp. (2.5ml) ground canela (Also known as "Mexican cinnamon". Substitute: half the amount of standard cinnamon)
 
STEP 1  MIX SUGAR AND CANELA together and place in a shallow bowl or large plate; set aside.

• 1 cup (236ml) water
• 1/2 cup (118ml) butter
• 2 Tbs. (30ml) brown sugar
• 1/4 tsp. (1.25ml) salt
• 1 tsp. (5ml) vanilla extract
 
STEP 2  PLACE INGREDIENTS ABOVE in a medium saucepan and bring to a boil.

• 1 cup (236ml) white flour
• 4 eggs, well beaten

STEP 3  USING A HAND-HELD ELECTRIC MIXER, beat in flour. Reduce heat to low, and beat the mixture vigorously until it forms a stiff ball, approximately 1 minute. Remove from heat and continue beating as you gradually add the eggs. Each addition of egg should be well-incorporated before adding more egg.

• Vegetable oil

STEP 4  HEAT 2 INCHES (5cm) of oil in a deep skillet or pot until it reaches 360˚F (182˚C). Spoon dough into a pastry bag fitted with a large star tip. Press a 6-inch (15.25cm) strip of dough into the hot oil. It should immediately sizzle. If the oil is hot enough, continue, frying 3-4 churros at a time, turning once until a deep golden brown, about 2 minutes per side (if churros are too light, they will become soggy). Remove and drain on paper towels. When cool enough to handle, roll churros in the sugar mixture. Serve immediately.

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