I'm SO not in to frying things.
Infact, I'd go as far to say that I hate it.
These churros were no exception - I hate having to stand there, monitor the oil, make sure it's not burning, make sure I don't burn myself (fail) etc etc......but the end result was kinda worth it.
These churros were aweeeeeesome!! I've been obsessed with churros ever since I was about 8 years old. I went to Disneyland in USA with my sister and mum and ate this long, soft, sugary, cinnamony piece of dough. And it was deeeeeeeeelicious. Nothing like it in Australia at all - not until a few years ago at least.
I walked past san churro today with my boyfriend and I was like OMG CHURRO WANT!! But I was full from lunch and also broke.
So I came home and made my own.
My kitchen, hair, clothes and infact my whole apartment smells like oil.....but again, it was worth it. If only I had some chocolate on hand to dip those bad boys in......*sigh* it was good enough with cinnamon sugar though!!
Churros from Sticky, Chewy, Messy, Gooey by Jill O'Connor
1 cup water
1/4 light olive oil (I used vegetable instead, I didn't have light and it said not to use extra virgin)
1/2 tsp salt
1 1/4 cups of plain flour, sifted and then measured (meh I'm not that precise. I just measured and sifted - cause I'm a rebel like that ya know....!!)
4 large eggs (I used 3 because I got sick of beating them in lol)
Peanut or canola oil for frying (I used vegetable)
Sugar & cinnamon for rolling
Combine the water, olive oil and salt in a medium heavy bottom non aluminium saucepan (uhhh.....idk, I just used a saucepan!!). Bring to a full, rolling boil over high heat. Remove from the heat and add the flour all at once. Stir briskly until the dough pulls away from the sides of the pan and fathers in a clump around the spoon. Place the pan over medium heat and stir the batter for 30 - 60 seconds. This gets rid of any excess moisture and also the raw flour taste from the dough.
Line a work surface with foil and turn the dough on to it. Pat the dough in to an 8 inch circle and let cool for 5 mins. Return to the pan and beat in eggs one at a time until the dough smooths out. It should be smooth, slightly sticky, and malleable but firm enough to form soft peaks and be piped or scooped and hold its shape.
Pour oil to a depth of 3 inches in to a saucepan and heat to 365c. Fit a pastry bag with a large star tip (couldn't find my big one.....used a small one instead) and pipe strips of dough into the oil. Fry until golden brown and when cooked transfer to paper towel to drain and then roll in cinnamon sugar mixture.
They were gooooood - crispy on the outside, fluffy on the inside. And in my boyfriends words "why does everything you make turn out so fucking good?!"