Dessert & Baked Goods » Churros
Gregg Sessler of Cava restaurant in Portsmouth, New Hampshire, shares his wife Kristin's famous churro recipe. Churros, often referred to as "Spanish donuts" are long, ridged pieces of fried dough, rolled in cinnamon-sugar. Gregg serves his churros with a thick, warm chile-spiked chocolate, but suggests using melted chocolate or hot cocoa for dipping.
Ingredients
For The Dough
- 4 star anise
- 2 cinnamon sticks
- 3 cups water
- 1½ sticks unsalted butter, cubed
- 2 vanilla beans, halved & split
- 1 cup cake flour
- 2 cups all-purpose flour
- 2¼ tsp kosher salt
- 3 tbsp sugar
- ¹⁄₈ tsp baking powder
- 6 large eggs
For Frying
- canola oil heated to 350º
For Serving
- 1 cup sugar mixed
- 1 tsp cinnamon
- melted chocolate
Special Equipment
- mesh strainer
- stand mixer with paddle attachment
- heavy-bottom stock pot
- candy thermometer
- piping bag
- spider strainer
How-to
Prepare Dough
- In a large pot over medium heat, toast the cinnamon sticks and star anise just until you can smell the aroma, 30 seconds to 2 minutes
- Add water, butter and vanilla beans. Bring to a simmer. Then strain the liquid and return ingredients to the pot and bring back to a simmer
- In a bowl, mix together the two flours, salt, sugar and baking powder and add to the pot and stir with a wooden spoon. Reduce heat to medium-low, and cook 35-40 seconds while stirring constantly until the mixture forms a soft, non-sticky dough
- Transfer hot dough to a stand mixer with a paddle attachment. Allow mixer to process a few seconds on a low setting to release a bit of steam before adding eggs slowly, one at a time, and process each egg before adding the next. Increase mixer speed and mix until the dough just comes together
- Transfer to a piping bag fitted with a medium star tip
Fry, Roll in Sugar-Cinnamon & Serve
- Heat a large, heavy-bottomed stock pot filled halfway with canola oil to 350º
- Pipe dough into hot oil, in about 8" - long pieces. Fry until golden brown, about 5 minutes
- Transfer to a paper towel-lined plate, and allow to absorb excess oil for a few seconds
- While churros are still hot, toss in cinnamon-sugar mix and serve with warm melted chocolate
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