Tuesday, April 10, 2012


I first encounter these in Gold Coast Australia, quite famous there. Originated from Spain and popular every where in the world. Great for tea especially over a cup of coffee or cappucino. For those who haven't tasted these should try. There's one cafe in One Utama serve these. I love this so much. Best eaten while it's hot.

A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry-based snack. Churros are popular in Spain, Latin America, France, Portugal, the United States, and Spanish-speaking Caribbean islands. There are two types of churros in Spain, one which is thin (and sometimes knotted) and the other which is long and thick (porra). They are both normally eaten for breakfast dipped in hot chocolate.

I made these for my birthday. Churros are typically fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted. You can also use a pipping bag. The dough and the making of churros is similar with cream puff.

Churros-Adapted from Chef Kamarul - SAJI APRIL 2012


For the dough
2 cup white flour
1 cup water
100 g butterl
1/8 tsp salt
2 eggs
several  Tbsp granulated sugar to sprinkle or honey

cinnamon powder

For the chocolate sauce:
200g dark chocolate (70% cocoa solids), roughly chopped
50g milk chocolate, roughly chopped
2 tablespoons golden syrup
300ml double cream
Mix the sugar and cinnamon together and set aside.
Make the chocolate sauce. Put all the chocolate in a heavy bottomed saucepan with the golden syrup and cream and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn. Alternatively, heat with short bursts in the microwave, stirring between each burst.
Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.
In a separate bowl, mix the butter and  boiling water together, and pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Add eggs and stir until well combine and smooth. Let it rest for 10 minutes.
Fill a large, heavy bottomed saucepan with the  oil - it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.
Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar. Reheat the chocolate sauce and pour into little cups for dipping with the churros.nce drained, cut into manageable lengths. Sprinkle with sugar or drizzle with honey and
Next Post - Vanilla Chocolate Mini Cupcake


MaDiHaA a.k.a Ratna said...

assalam kak paty...
saya pun dah lama tak mkn churros... sedap buat minum ptg kan... teringin pulak tgk akak buat..

ijayuji said...

Salam kak paty! kita jakun kak, tak pernah pun makan churros :D nmpk mcm kuih2 mesia gituu kan, mcm murukku gergasi hihihi.... nanti lah cuba buat, kita suke ajer buat2 biskut jenis gini, tpn acuan takde leh guna acuan semperit ya kak? ehehe.. Akak sihat ke kak?

Paty's Kitchen - Cook with passion. said...

Salam Madiha...hem...memangla syok buat minum petang...lebih sedap kalau ada chocolate sos...tapi akak tak baut chocolate sos...takit sugar level naik lagi tinggi

Paty's Kitchen - Cook with passion. said...

Salam Ika...sedap kuih ini...tak payah acuan pun tak apa, Ika masuk dalam pipping beg aje..masukan acuan biskut dahlia dalam pipping beg pun cantik bergetak jadinya.

Munatycooking said...

Love the post and the recipe, wish I can have a bite :)

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