By Bastien Jarry, Executive Pastry Chef, Capella Singapore
Wholewheat flour adds nuttiness to the churros, a popular snack that’s travelled from Spain and Portugal to the world. Crunch into these crisp, light crullers (fried dough-pastry), best served a la minute.
Total time: 40 minutes
Servings: 2-3 churros per person
250ml low fat milk
100g unsalted butter
Pinch of salt
Pinch of caster sugar
200g wholewheat flour, sifted
4 eggs, lightly beaten
B: For Frying (in deep saucepan)
1 litre cooking oil
C: Cinnamon Sugar
200g granulated sugar
10g ground cinnamon
1. In a medium saucepan, combine A ingredients (milk, butter, salt and sugar). Bring the mixture to boil over high heat till the butter melts.
2. Add in the flour all at once. Reduce the heat to low. Using a whisk, stir vigorously until the mixture forms into a soft, elastic dough. Remove from heat.
3. Transfer the dough to a stand mixer and paddle till smooth, approximately 3 minutes.
4. Gradually beat in the eggs bit by bit until it is incorporated into the dough. It’ll slowly transform into a thick batter that becomes glossy and smooth. Transfer the batter into a piping bag with a star nozzle.
5. Meanwhile, combine C ingredients (sugar and cinnamon) on a large plate.
6. Heat the oil in deep saucepan over medium heat until it reaches 180°C (or stick 1 chopstick into the saucepan. When the oil around the chopstick sizzles, it is ready). The right temperature is critical in ensuring a light and crisp texture when cooked. Holding the filled piping bag above the saucepan, squeeze strips of dough, approximately 10 cm long into the hot oil.
7. Cook the churros until light, crisp and medium brown. Flip the churros during the frying process. Remove them from oil. Rest on a wire rack for the oil to drip, approximately 5 minutes. Roll them in cinnamon sugar till evenly coated.
8. Serve the churros warm.
TIP: Alternatively, enjoy the churros with whipped cream, honey, nutella, jam, chocolate sauce, yoghurt curd, lemon curd, or kaya (egg-coconut milk custard).
TECHNIQUE: In step 4, do not add all the beaten eggs at one go as the dough takes time to absorb the egg. Egg lends structure to the batter and gives it a firmness that makes it easy to pipe.
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