Churros

Developed by Spanish shepherds many centuries ago, these pastries is said to be cooked in a pan over open fire and traditionally eaten dusted with cinnamon sugar. Anyways the recipe has seen much changes during the years such as the fruit filled Cuban churro or the Brazillian churro stuffed with chocolate!.This recipe uses a choux type paste and makes a churro with a very delicate,tender crumb – really yummy with a cup of coffee.
Practice makes perfect in shaping the churros, it is said after a few tries the churros will be prefect.And frankly, the churros was not bad for my first attempt.





250ml water
250ml milk
1 vanilla pod
200gm butter
8g salt
300g flour
6 eggs

Dusting
Caster sugar
Zest from an orange



Bring water,milk,vanilla ,butter and salt to a boil.Remove from heat and add in the flour,mix with a wooden spoon .Stir over low heat until dough leaves the side of the saucepan.Place dough in mixer and beat on low speed until slightly cooled. Add eggs two by two until well incorporated.

Mix caster sugar with orange zest.Leave aside.

Fill the churro dough into a piping bad with a star nozzle attached.Pipe long strips of dough onto a paper lined tray and allow to set in the freezer. (This is a must,then only the churro will be light and fluffy).Deep fry in hot oil until golden.
Roll the churros in the sugar and orange zest and serve immediately.

Source: Flavour Magazine.






The above recipe is my contribution for the event Pastries For Peace hosted by Rosa's Yummy Yums