354.Coffee cinnamon churros – SFC # 4
Finally had to use an icing bag!
Our Sweet Fantasy Club #4 challenge for the dessert was churros. When I read the word, I thought, gosh never heard of churros.Research began on the internet. I asked my daughter if she had ever tasted them and she just went yummy and asked “when are you making them?” However, I didn’t get the time to make them in Bangalore. I made them yesterday (totally am losing track of time). The first challenge was handling the icing bag. My son bought it for me from Dubai but I have never bothered to ice cakes or muffins with it. I prefer using an icing tube. My churros is the basic recipe provided by Preeti of Simply Tadka and the initiator of The Sweet Fantasy Club. To make it a bit different I added coffee powder and cinnamon powder to the dough. When I started squeezing the dough out of the bag with the star nozzle, the task was taking forever and the oil beneath was getting hotter and hotter. Turned off the gas and piped them on the work surface to the required length. After all the dough was piped, I began frying them. My hubby had it for dessert and thought the taste was interesting. Churro is fried dough pastry (choux pastry) famous in Spain,France, Philippines Latin America.Normally eaten for breakfast by dipping in thick hot chocolate. Its popular street food in countries like Venezuela,Columbia etc. Some countries like US and Mexico serve it with sugar and cinnamon sprinkled on top.
COFFEE AND CINNAMON CHURROS
For the dough:
1 cup plain flour
1 cup water
1 tsp baking powder
1/4 tsp salt
1/2 tsp instant coffee powder
1/2 tsp cinnamon powder
1 tbsp olive oil
1/4 cup powdered sugar
1/2 tsp instant coffee powder
1 tsp cinnamon powder
1/2 cup milk chocolate chips
2 tbsp dark chocolate chips
1/2 cup fresh cream
Oil for deep frying
Preparation of the topping:
- Sieve the sugar, coffee and cinnamon powder into a bowl and keep it on the side till required.
- Put the chocolate chips and cream in a heavy based pan.
- Heat it over low heat, stirring constantly till the chocolate and cream melts.
- Take the pan off the heat and pour the sauce into serving bowls.
- Put the water to boil in a saucepan.
- In the meantime, sieve the flour with the baking powder, cinnamon and coffee powder.
- Add salt and oil to the boiling water.
- Take the pan off the heat. Add the flour to the water and mix it well.
- The dough will form into a ball.
- Heat the oil for frying in a wok or kadai over medium heat.
- Put the dough into a piping bag with the star nozzle and pipe the dough to the required length. You can easily break the dough off the nozzle with your hand.
- Fry the churros till they are darker. You may need to constantly adjust the heat between medium and low if you want nice crunchy churros on the outside and soft in the inside.
- Once they appear crunchy, remove the churros with a slotted spoon and place them on a kitchen towel so that the excess oil is removed.
- Or follow my method of piping all the dough and then frying the churros.
- Sprinkle the cinnamon sugar topping over the churros and mix it gently.
- Let the churros rest for 5 minutes and then serve with the chocolate sauce.
- To make normal churros don’t add cinnamon and coffee powder to the flour.
- Fry them till they are golden brown.
- If the dough becomes too hard to press through the bag, add a bit of hot water to the dough and mix it well.
- I added little dough at a time into the icing bag to make it easier to squeeze it out.