Krõbedad churrod - Miila koogid

Crispy churros

Churros originate from Spain and are considered a traditional Spanish dessert. Churros are known for their crispy exterior and soft interior. Churro dough is pressed directly into hot oil and then coated with sugar and cinnamon. They can also be served with various sauces such as chocolate, caramel or jam.

It was while on vacation in Spain that I was inspired to try these crispy delicacies at home. I had always thought that churros were similar to doughnuts, as they are also called “Spanish doughnuts” – crispy on the outside and soft on the inside. When I tried them in two different places in Spain, the churros were also crispy on the inside, with no airy or soft filling.

When I started doing more research at home, it turned out that classic churro dough consists of only 3 ingredients: water, flour, and salt.

My dough also contains sugar, butter and eggs. So it's a far cry from the classic churros, but here's my version of churros with a crispy crust and soft filling. Of course, there's also chocolate and salted caramel sauce on the side to dip the treats in.

For churros you will need:

240g water
25g sugar
2g salt (about half a teaspoon)
30g butter
125g wheat flour
2 eggs (M size)

oil for frying
for coating:
60g sugar
half a teaspoon of cinnamon

Preparation:

Heat the water, sugar, salt and butter in a heavy-bottomed pot until boiling.
Add the flour all at once, stirring constantly until a smooth dough forms.
Remove the pot from the heat, pour the dough into a larger bowl, and let the dough cool slightly.
Add the eggs one at a time, mixing vigorously until the dough is smooth and even. (If possible, I recommend using a mixer with a paddle attachment)
Choose a suitable tulle with a serrated tip and a strong piping bag (made of cloth or double-walled plastic). Since the dough is thick, a thin piping bag may break.

Before baking, I mix together the sugar and cinnamon mixture. I grind the sugar a little finer in the blender so that there are no large lumps of sugar left. (This is my personal preference, you can skip this part.)
Heat the oil in a heavy-bottomed pot to 175 degrees.
Press the dough from the piping bag directly into the hot oil, cutting the dough into suitable pieces with scissors.
Don't cook too many at once. The oil will cool down and the churros may stick together.

Cook the churros until golden brown and crispy. (Turn the churros with tongs halfway through.)
Place on a tray covered with kitchen paper to drain.
Roll the hot churros in the sugar and cinnamon mixture and serve immediately. (The sugar will no longer stick to the cooled churros.)

Salted caramel sauce

100g sugar
150g whipped cream
50g butter (room temperature)
pinch of salt

Bring the whipped cream to a boil in a pot and set aside.
Melt the sugar in a heavy-bottomed pot until the sugar melts and turns golden brown. Be careful not to let the sugar scorch or it will have a bitter taste. If necessary, reduce the heat to ensure the sugar melts evenly and there are no lumps.
Add hot whipped cream to the sugar in several portions, mix until smooth, add butter and mix until smooth.
Pour into a bowl and add salt to taste.

Chocolate sauce
(for a darker sauce, use equal amounts of whipped cream and chocolate.)

70g dark chocolate (54-56%)
100g whipped cream

Finely chop the chocolate (for better mixing, melt the chocolate in a water bath or in the microwave.)
Heat the whipped cream in a pot until boiling.
Add the whipped cream to the chocolate and mix until you get a smooth sauce.

I make the salted caramel before making the churros and weigh the ingredients for the chocolate sauce. Since churros are best served warm, it's a good idea to have the sauces ready when the churros are ready. Store any leftover sauces in a sealed container in the refrigerator. Before using, you can slightly thin them in the microwave and drizzle them over ice cream, waffles, or pancakes.

I definitely recommend trying it. For crispier churros, add 1 less egg to the batter 🙂

Enjoy baking!
Karina