Churros

By -
DSC00188 
I got this recipe from annies-eats.com, and it was a good recipe. Mine looked like crap because I couldn’t figure out a good way to pipe the batter into the oil. I ended up trying cookie scoops, but it was a big failure because they were raw in the middle. The ones that did work were really good though. I give these an 8 (if you can get them to work).
Ingredients

For the churros:
4½ tbsp. unsalted butter
1 cup water
2 tbsp. granulated sugar
Pinch coarse salt
1 cup flour
3 large eggs, beaten
Canola oil, for frying

To coat:
½ cup granulated sugar
1 vanilla bean (optional)
1 tsp. ground cinnamon

For the chocolate dipping sauce:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
1 tbsp. butter, at room temperature

Directions

  • In a medium saucepan, combine the butter, water, sugar and salt over medium-high heat.  Stir frequently.  Bring the mixture to a boil.  Remove from the heat and transfer to a food processor (a stand mixer would also work.)  Add in the flour.  With the feed tube open to vent steam, pulse (or mix) briefly to incorporate the flour.  While continuing to mix, gradually pour in the eggs in a slow, steady stream until fully incorporated and the mixture is just smooth.

  • Heat a large pot of canola oil (at least 2-3 inches deep) to 375˚ F.  While the oil is heating, transfer the batter to a pastry bag fitted with decorative tip.  When the oil has reached the desired temperature, pipe lengths of the batter into the oil, using scissors to snip each length off into the pot.  Keep the churros only in a single layer and avoid crowding them.  Fry, flipping once, until light golden brown, about 2-3 minutes per side.  Remove from the oil with a slotted skimmer and transfer to a rack lined with paper towels.  Repeat with the remaining batter.  Be sure the oil returns to 375˚ F before adding a new batch.

  • In a shallow bowl or plate, combine the sugar and the seeds scraped from the vanilla bean pod.  Massage together until the vanilla bean is evenly distributed in the sugar.  Stir in the cinnamon.  Dredge the cooked churros in the cinnamon-sugar mixture, shaking off the excess.

  • To make the chocolate sauce, place the chocolate in a small bowl.  Bring the heavy cream to a simmer, pour over the chocolate, and let stand 2 minutes.  Whisk together until a smooth ganache forms.  Whisk in the butter until fully incorporated.  Reheat as necessary to keep liquid for dipping.

Source

slightly adapted from Mowielicious

 

recipe retrieved 12/30/13 from http://www.annies-eats.com/2013/05/03/churros/

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more