How to Make Churros | Baking Mad
Learn how to make homemade churros without the need for a fryer! These hand made churros are baked and not fried so why not treat your whole family to this quick and easy recipe.
Recipe Here: https://www.bakingmad.com/recipe/bake...
Ingredients:
For the Dough
225ml Water
115g Butter (Unsalted)
1/2 tsp Vanilla Extract (We Like Nielsen Massey)
Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.
We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand-picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds
2 tbsp Unrefined Light Muscovado Sugar (We like Billington's)
The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.
Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
145g Plain White Flour
1/4 tsp Salt
3 Eggs (Large Free Range)
For the dusting
115g Unrefined golden caster sugar
0.25 tsp Salt
1 tsp Cinnamon (ground, Or use mixed spice)
For the chocolate sauce
200g Dark chocolate
100ml Double cream
100ml Milk (whole)
45ml Golden syrup
0.5 tsp Vanilla extract
Method:
Method
Preheat your oven to 200'c/ 180'c fan/ 400'f/gas mark 6.
Melt the water, butter, sugar and salt for the dough until it begins to simmer and then add the flour, beating until you have a smooth dough that forms a ball.
Cook over a low heat for one minute. Remove from the heat and set aside.
Beat together the eggs and vanilla and then very gradually incorporate into the dough until it is absorbed and you have a thick, elastic paste.
Put the paste into a piping bag with a star nozzle and pipe lines of paste onto the parchment, leaving about 3cm between each one. Bake for 18 minutes or until golden and then turn off the oven and leave in there for about 8-10 minutes to dry out.
While the churros are baking make the dusting and place in a large freezer bag.
Begin to make your chocolate sauce. Put all the ingredients in a pan and melt gently whilst stirring until you have a smooth shiny sauce.
When the churros are ready, put them in the bag with the dusting and coat them well, then serve them straight away with the chocolate sauce (or sauce of your choice).