This traditional Spanish dessert have been pretty popular among Singaporeans recently. Deliciously crunchy texture dusted with cinnamon sugar dip in chocolate sauce, irresistible! No wonder the long queues despite the high price.
Basically this dessert is just another version of deep fried doughnut. So if you are craving for churros and lazy to head down town for this high price and low cost dessert, why not try this recipe and have some fun at home with your loved ones?
Aside from the traditional sweet churros, I did a savory version which turn out pretty amazing. For my savory churros, I toss coated it with finely shredded dried scallops and shrimps, if you do not have those, just salt and pepper will do (like french fries). For the dips, I paired it with Salted Egg Yolk Dip (Asian fusion) and Blu Cheese Dip, feel free to use other dips like french onion dip or spicy mayo etc.
One of the main crucial factor in determining whether your churros will turn out good or bad is the control of oil temperature. I tend to maintain my temperature on medium to medium high, but do not go too hot (high). As this will cause your churros to be cooked too fast on the outside while the inside are still not fully cooked through.
In this recipe you will need a pastry bag with a star pastry tip. If you do not have you can just use a zip bloc bag, cut off the edge and use it like a pastry bag. (if you do have the star tip, your churros probably wouldn't have the classic shape to it, but that doesn't mean churros must come with that shape. You can even do it in many different shapes even in mini ball sizes.) To add on, a tip I got from a chef friend of mine, cook the raw dough for a few minutes before adding the eggs to the dough base. This allows the final dough base to expand faster and evenly during the frying phase. (see the steps below for more details.)
Ingredients - 6 Servings - 40 minutes
- 1 cup of water (250ml)
- 1 cup of all purpose flour
- 1/2 cup of butter
- 1 tbs of sugar
- 1 tsp of salt
- 1 tsp of vanilla essence (optional)
- 3 eggs
- vegetable oil enough for deep frying
- Cinnamon sugar for sweet
- 20g of finely shredded dried scallops and dried shrimps each for savory (food processor)
100g of dark chocolate5
50g of milk
- 25g of sugar (you can add more if you like your dip sweeter)
Salted Egg Yolk Dip
- 3 salted egg yolks mashed
- 3 tbs butter
- 2 cloves of garlic minced
- 20 curry leaves
- 2 birdeye chilli chopped
- 2 tbs condensed milk
- sugar to taste
- 100g greek yoghurt
- 50g mayonnaise
- 2 tbs lemon juice
Blue Cheese Dip
- 80g of blue cheese crumbled
- 100g of mayonnaise
- 100g of greek yoghurt
- 4 tbs of lemon juice
- 1 sprig of green onion chopped
- 2 cloves of garlic minced
- 1 tsp cayenne pepper (optional)
- 2 tsp Worcestershire sauce (optional)
- salt and pepper to taste
Start preparing your dough by bringing a cup of water to a slow simmer in a sauce pan, add in the butter, salt and sugar. Stir until butter melts, then add in the flour. Keep stirring until the flour clumps together with the water into a big lump of dough. Cook the raw dough for a few minutes. Take out and set aside to cool for about 5 to 10 minutes.
Add in the eggs one at a time and mix it well with the dough (add vanilla essence at this point of time). Transfer the dough to the pastry bag, preheat the oil in a pot. Test if the oil is ready by throwing a small pinch of dough in the oil. If the dough starts to bubble, you are ready to go!
Squeeze in the dough slowly and cut the desired length off with a scissors or knife. Feel free to twist and turn the shape to what you want. Let the churros sit in the oil for awhile for the shape to set before turning it. When it turn lightly brown and hard on the outside, your churros should be done (temperature should maintain at medium to medium high). Set it aside to cool on a oil absorbent paper before tossing it with the seasonings (sweet & savory).
Prepare the choc sauce by putting it in the microwave for 1.30 mins on high (800w), stir evenly. After coating the churros with the seasonings, serve alongside with the dips! and its DONE!
Remember the temperature of the oil is very crucial, and cook the raw dough for a few minutes after the first mixing. I am very satisfied with the results of my savory churros recipe hope you guys try it out! Good luck! :D