EASY CHURROS WITH CHOCOLATE
Dit is nie net lekker nie, dit is GEVAARLIK lekker.
- ½ cup water
- ½ cup milk
- ¼ cup butter, diced into small cubes
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour (scoop and level to measure)
- 4 large eggs
- ½ teaspoon vanilla essence
- oil, for frying
- Coating:
- ½ cup sugar
- ¾ teaspoon ground cinnamon
- chocolate ganache or caramel sauce
For the coating whisk together ½ cup sugar and cinnamon in a shallow dish, set aside.
Heat ± 4 cm vegetable oil in a large pot or deep skillet over medium-high heat to 180ºC. While oil is heating prepare batter.
Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
Transfer mixture to a large mixing bowl, let cool 5 minutes.
Add vanilla and eggs to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
Transfer mixture to a 16-inch piping bag fitted with a rounded star tip (no bigger than ½-inch).
Carefully pipe mixture into preheated oil, into about 6-inch lengths, or any shape you enjoy. Cut end with clean scissors.
Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon-sugar mixture and roll to coat.
Repeat process with remaining dough (frying no more than 5 at once).
Pipe with chocolate ganache and serve warm or with caramel sauce for dipping if desired.
Recipe adjusted by: Francois Louw
Photo: Francois Louw
