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Egg Free Mexican Churros
AuthorMeg's KitchenChurros are deliciousness!! Gorgeous, golden fried, crispy choux pastry tossed in some cinnamon sugar and served warm. Churros are a traditional sweet/ dessert of Spain, where they originated, however they are loved all around the world. Many countries have developed their own version. The primary difference between Mexican Churros and Spanish are the serving style. Spanish churros and tossed in sugar and served along with or coated in chocolate sauce usually whereas Mexican churros are coated in cinnamon sugar and served with chocolate, caramel, whipped cream, fruit compote or eaten plain.
100 g All Purpose Flour
100 ml Water
100 ml Milk
24 g Sugar
28 g Butter
¼ tsp Vanilla Essence
Oil – For frying
½ cup Castor Sugar for coating
½ tsp Cinnamon Powder for cinnamon sugar
1
- Add water, milk, butter, sugar and vanilla essence in a heavy bottom pan.
- Heat on medium flame for 2 minutes, while stirring continuously, making sure the butter and sugar and completely dissolved without boiling the liquid.
- Now let the mixture come to a slight boil and immediately switch off the flame and add the flour.
- Use your muscle power and mix well using s spatula, metal spoon or whisk. The dough will come together and leave the sides of the pan.
- Now spread out the dough a bit and let it cool till slightly cool. Make sure it is still warm though.
- Now take a piping bag with a star nozzle. Double up the piping bag with another one. We do this to ensure in case the piping bag bursts open while piping the stiff dough, it doesn’t fall out.
- Heat oil to 180 degrees (not too hot). While the oil is heating, pipe 4-inch-long churros onto a parchment paper or oil lined tray.
- Mix together the castor sugar and cinnamon powder to make cinnamon sugar.
- Once your oil has heated, begin frying the churros. Do not put too many into the oil together, or they might stick. Lower the flame to low-medium, this ensures they cook all through and not just from the outside.
- Fry for 3-4 minutes, once nice and golden brown, remove on a kitchen paper.
- Now toss around in cinnamon sugar and serve hot with chocolate ganache (available here on the webiste) or plain.
NOTES
2
- This recipe will give you 8-10 sticks.
- You can pipe the churros and freeze them for 2-3 weeks.
- Make sure your dough is warm while piping.
- Make sure the dough is very soft before piping. Add milk of you need to.
- You can simply, roll snakes and fry as well in case you don’t have a nozzle.
- You can use a zip lock bag, if you don’t have a piping bag.
- The temperature of the oil needs to be right else churros may loose shape in the oil.
Category20 Minute Recipe, Baking Recipes, Cooking Recipes, Desserts, No Bake Desserts, Quick Easy RecipesCuisineWorld Cuisine
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Ingredients
100 g All Purpose Flour
100 ml Water
100 ml Milk
24 g Sugar
28 g Butter
¼ tsp Vanilla Essence
Oil – For frying
½ cup Castor Sugar for coating
½ tsp Cinnamon Powder for cinnamon sugar
Directions
1
- Add water, milk, butter, sugar and vanilla essence in a heavy bottom pan.
- Heat on medium flame for 2 minutes, while stirring continuously, making sure the butter and sugar and completely dissolved without boiling the liquid.
- Now let the mixture come to a slight boil and immediately switch off the flame and add the flour.
- Use your muscle power and mix well using s spatula, metal spoon or whisk. The dough will come together and leave the sides of the pan.
- Now spread out the dough a bit and let it cool till slightly cool. Make sure it is still warm though.
- Now take a piping bag with a star nozzle. Double up the piping bag with another one. We do this to ensure in case the piping bag bursts open while piping the stiff dough, it doesn’t fall out.
- Heat oil to 180 degrees (not too hot). While the oil is heating, pipe 4-inch-long churros onto a parchment paper or oil lined tray.
- Mix together the castor sugar and cinnamon powder to make cinnamon sugar.
- Once your oil has heated, begin frying the churros. Do not put too many into the oil together, or they might stick. Lower the flame to low-medium, this ensures they cook all through and not just from the outside.
- Fry for 3-4 minutes, once nice and golden brown, remove on a kitchen paper.
- Now toss around in cinnamon sugar and serve hot with chocolate ganache (available here on the webiste) or plain.
NOTES
2
- This recipe will give you 8-10 sticks.
- You can pipe the churros and freeze them for 2-3 weeks.
- Make sure your dough is warm while piping.
- Make sure the dough is very soft before piping. Add milk of you need to.
- You can simply, roll snakes and fry as well in case you don’t have a nozzle.
- You can use a zip lock bag, if you don’t have a piping bag.
- The temperature of the oil needs to be right else churros may loose shape in the oil.
