SPANISH CHURROS RECIPE
Category
Moderate yet manageable
Servings
Approximately 12-20 churros depending on width and length
Cook Time
25 minutes
Calories
318
Scroll down to video tutorial.
Churros is likely to date back to the 16th century in Spain. One story suggests Spanish shepherds who were travelling high in the mountains with their sheep invented churros as a snack that was easy to make in a frying pan over the campfire. They named their new pastry ‘churros’ because it reminded them of the shape of the horns of a type of sheep called Navajo Churro.
Luckily, we don't need to travel to Spain to enjoy these delicious treats as the Mon Dessert kit makes them so easy to recreate at home. Crispy cinnamon and sugar coated dough with a delicious chocolate sauce, what is there not to like?
This dessert is 100% plant based, unless you use dairy milk.
Author:Mon Dessert
Ingredients
160g sachet churros mix
85g sachet British caster sugar
55g sachet Rainforest Alliance vegan dark chocolate
5g sachet ceylon cinnamon
Recyclable piping bags x 1
Oat, soya or dairy milk (80-90ml dough and 60ml sauce)
Frying oil
-
Star nozzle (Use the code on the back of the tab on your churros kit pack)
Biodgreable piping bag
Included
You will need to add
Recommended equipment
Directions
Make the coating
On a plate, stir together the 85g sugar and cinnamon to desired taste and strength. This will be a surplus to what you need and you do not need to use all of it.
Churros
Empty the sachet of churros mix into a bowl. Pour in 80-90ml of milk and whisk until you have a lump free dough, that somewhat retains its shape spooned out and dropped back in. However it still needs to be pipeable. This is a dough rather than a batter remember. If too runny it will not hold shape.
Heat a shallow frying pan with oil ¾ of the way up and heat to 190°C. If you do not have a thermometer to measure the temperature, use a wooden spoon handle and check if the oil bubbles when you insert it into the oil.
*Ensure you go with extreme caution with the hot oil. It is not advised to do this whilst young children or pets are running around.
Line a plate with paper towels.
Transfer the dough to the piping bag and snip off the end so you have around a 0.75cm opening. You can also opt for our reusable silicone bags and fit with a star nozzle to get those distinctive ridges in the churros.
Top tip- A great clean technique to fill your piping bag- put the bag in a tall glass nozzle end down and spoon in the dough. A silicone spatular is best here to get all your dougn in.
pipe straight into the hot oil and snip at about 10cm. Alternatively you can pipe the dough onto a tray lined with greaseproof paper to a length of about 10cm, then using scissors or a sharp knife, cut cleanly.
*The piping onto a tray is safer, but you have to work quickly as the dough will spread out and stick.
Using a slotted, spoon pop the churros into the oil. Fry up to 3-4 churros at a time depending on the width of your pan. You want to make sure they do not stick together. However, do not handle too much as they may start to disintegrate. Stand back to avoid any splatters and fry until they're golden brown on all sides and cooked through. This should take about 2-3 minutes.
Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
Chocolate sauce
Take the sachet of chocolate and empty into a microwavable bowl or saucepan. Pour in 60ml of milk and heat in the microwave for 30 second bursts stiring in between until you have a smooth sauce. Alternatively you can heat in a saucepan over a gentle heat stiring until you have a smooth sauce.
The chocolate sauce will thicken as it cools.
Serve the warm churros dipped in the gorgeous dipping sauce.
Recipe Video
Recipe Note
Churros mix (Wheat flour, sugar, potato statch, tapioca startch, Calcium carbonate, citric acid, Guar Gum, Phyllium Husk, Maize Starch, Raising agents, pea protein, Dextrose, Salt, Gram Flour, Flavouring), Vegan dark chocolate (Cocoa Mass, Raw Cane Sugar, Cocoa Butter)
Allergen advice: For allergens, see ingredients in bold.
*Although this kit does not contain these allergens. There may be trace particles of nuts, peanuts, sesame, milk from manufacturing processes outside our control.
Nutrition
Calories 318, Fat 13 grams, Saturated Fat 4.2 grams, Sugar 20 grams, Protein 3.8 grams
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