RECIPE
Churro dough
100 g of butter
2,3 dl of water
20 ml of sugar
2 tbsp of vanilla extract
1 tsp of salt
1,4 dl of wheat flour
2 eggs
Sugar and cinnamon mix
1,3 dl of sugar
2 ml of cinnamon
For deep frying
500ml of rapeseed oil
Melt the butter in a saucepan over low heat. Once melted, add the water, salt, sugar and vanilla extract and bring to the boil. When the water starts to boil, return it to medium heat and add the flour. Mix everything together until it forms a dough. Remove from the heat and allow to cool for a moment, then add the eggs and stir quickly to prevent the eggs from cooking. Transfer the dough to a piping bag and shape into the desired shapes on a baking sheet. Put in the freezer until you want to bake them! For best results, leave the churros in the freezer for an hour or two, so they keep their shape when you fry them in oil.
When frying churros, it is important to remember to keep the oil at 165 degrees celsius. Heat a large pan or wok until it reaches 165 degrees, then lower the heat to medium to keep the oil at a constant temperature. Remember to keep an eye on it and use a cooking thermometer to make sure the oil doesn’t get too hot or cold. After frying the churros put them on a plate with a paper napkin to soke up all the extra oil and then roll them in the sugar and cinnamon mix to get the classic churro flavor
Tip: For Father’s Day, you can shape the churros into letters so you can write “Dad” or even a heart or your father’s name!
Tip: Fry a couple of churros at a time so that you avoid them sticking to each other.
Tip: Serve the churros with chocolate sauce for the perfect dessert for Father’s Day <3
