With winter now in full swing it is no secret that most people will constantly have a “hollow spot” in the region of the stomach. Yes, when it’s cold our tummies are always craving for something hot for a bit of extra energy. This is especially true if one sits down for your favourite soapie or sport in front of the tv over weekends. During our most recent outing to the Professional Cooking Academy Rustenburg Herald’s cooking team were introduced to “churros” - a Spanish traditional delicacy which is absolutely “decadent” if you have somewhat of a sweet tooth. Lunel Kloppers and Olebogeng Kgokong have treated us to this delicacy which is surprisingly easy to make.
Ingredients:
1 cup all-purpose flour
113 g baking Margarine/butter
1 cup of water (250 ml)
Pinch of salt
2 tsp sugar
3 eggs
Oil for frying
For dusting – 80 ml sugar and 2 ml cinnamon
Method:
Place water, butter, sugar and a pinch of salt into a medium size sauce pan. Bring to boil. Add the flour and mix vigorously until well blended (the dough will come together in a minute or two).
Remove from the stove and let it cool a bit. Once it has cooled, add the eggs (otherwise the eggs will be cooked) and work it into the dough. Try to do this as fast as possible – at the beginning it might look like the churro dough doesn’t want to bind but take your time – it will.
Pour the oil into a large frying pan/pot and heat it up. Fill a piping bag fitted with a star piping tip with half of the dough (it is easier to handle). Check if the oil is ready for frying by dropping a tiny piece of the dough in the oil. If the dough turns nicely brown you are ready to pipe the churros in.
Pipe the dough directly into the hot oil (choose any length you like) and cut with a fork or kitchen scissors. Do not pipe too many churros in as they need a little space for frying. It will take only about 2 minutes for them to turn into a lovely golden colour which means they are ready. They should turn to gold evenly and gradually – if you note that they are not turning gold evenly, reduce the temperature.
Remove churros from oil and place on a paper towel to drain of excess oil. When they are still warm, roll each of them in sugar mixed with ground cinnamon mixture. You can either serve the churros with thick hot chocolate and/or a salted caramel sauce which you prepare as follows:
Salted caramel sauce:
1 cup sugar
6 tablespoons butter, diced
½ cup double cream
Tsp salt
In a medium-size saucepan over medium heat, melt the sugar. Stir constantly with a rubber spatula, scrapping the sides as you go. Once the sugar melts and turns golden brown, add the butter until melted. Pour in double cream and bring to a simmer without increasing the heat. Simmer for 90 seconds. Remove from heat and stir in salt. Pour mixture into small mug and pour over churros before serving.
