Saturday, August 11, 2018

Churros Sedap & Senang

Oleh kerana ada anak sedara dua orang kat rumah,  maka,  terpaksa la aku buat something for tea.  They wanted to bake cookies,  but aku tak kuasa nak membasuh afterwards.  So aku decided to buat Churros.  The first time aku makan Churros was masa Kat US,  Disneyland LA.  Masya Allah,  I love it so much.  But tak tau nama benda aku makan tu Churros.  Dah famous now,  baru la tau.  

This Churros tasted almost the same as the one yg aku beli kat Disneyland LA tu.  But since now I am on keto diet, I had to refrained myself from eating more than 1. Aku makan tadi just to rasa,  betul ke sedap sebab anak sedara aku couldn't stop eating it.  

Homemade Churros by


⅔ cup All-Purpose Flour (110g)

¼ stick Unsalted Butter

1 cup Water (250ml)

pinch of Salt

2 tsp Sugar

1 Egg

Oil , for frying


Place water, butter, sugar & a pinch of salt into a medium size sauce pan. Bring to the boil.

Add the flour and mix vigorously until well blended (the dough will come together in a minute or two).

Remove from the stove and let it cool a bit. Once it is not too hot, add the egg and work the egg into the dough. Try to do it as fast as possible. At the beginning it might look like the churro dough doesn’t wanna bind but take your time it will.

Pour the oil into a large frying pan and heat it up.

Fill a piping bag fitted with star piping tip with half of the dough (it is easier to handle).

Check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns nice brown, you are ready to pipe the churros in.

Pipe the dough directly into the hot oil (choose any length you like) and cut with a fork (I found fork the best tool for this). Do not pipe too many churros in as they need space for frying. It will take only about 2 minutes for them to get nice golden color and that is a sign they are ready. They should get the color gradually. If you see they are not getting dark evenly, reduce the temperature.

Take them out and place them on a paper kitchen towel to get rid of the excess oil.

When they are still warm, roll each of them in a sugar mixed with ground cinnamon.

Serve warm with thick hot chocolate or chocolate pudding.

Recipe Notes

1. Work the egg fast into the dough it to prevent the egg from cooking. This may be a bit tricky, as the dough is quite hard at this point. If you find it hard to mix with a wooden spoon, use an electric mixer.

2. You can either pipe the churros directly into oil or pipe them onto a sheet of baking parchment first and then place these into hot oil.

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