This Recipe is a Gem!
I stumbled across this recipe recently and had to try it! I know it sounds strange to be trying out other peoples recipes but in all honesty, there are some seriously incredible people out there making some seriously delicious stuff that I too enjoy making.
Sometimes it's fun to take a break from recipe developing and check out what other guys are doing.
I've made churros many times before but none as perfect and crispy as these ones! I think I ate 8 of them in a row while they were still warm! I simply couldn't resist! I was flying to visit my family in Durban (South Africa) that evening and I even packed the rest into a container with a super tight lid to keep them fresh - these had to be shared!!
Please enjoy and don't forget to send me pics on Instagram if you make them!!!!!
The best Churros recipe ever from SMITTEN KITCHEN
2 cups (475 ml) water
3 tablespoons (40 grams) unsalted butter, cold is fine
2 tablespoons (25 grams) granulated sugar
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon fine sea or table salt
2 cups (260 grams) bread flour
2 large eggs
4 - 5 cups vegetable oil for frying
Heat water, butter, sugar, vanilla and salt in a medium-size saucepan until simmering and butter has melted. Remove from heat and dump in flour all at once. Mix vigorously with a spoon until the mixture forms a smooth ball and no floury bits are visible.
Let cool 5 to 10 minutes, then add eggs, one at a time. Beat with a hand held mixer or standing mixer. It's really hard work but if you want to do it by hand you're more than welcome to try.
Transfer churros to a piping bag or large ziploc bag with a corner snipped off, fitted with a large closed star tip.
Cooking the churros:
Heat oven to 90'c to keep churros warm while you fry them in batches. Line a large plate with a couple layers of paper towels. Add roughly 4 - 5 cups of oil to a medium sized deep pot and heat to 170'c.
Gently pipe a few churros at a time into the oil and fry until deep golden brown on all sides, which will take about 6 minutes. I used scissors to snip off the dough between churros. Turn them frequently so that they cook evenly. Adjust heat as needed so that the oil maintains its temperature and don't overcrowd the pot. Once churros are cooked, remove from oil and drain on towels for a minute before transferring to a tray in the oven to keep warm.