Preparation
15 min
Baking Time
5 min
Servings
–
One of the most popular recipes of the Spanish-speaking countries that they prefer mainly for their breakfast is the churros, which look like our donuts. Here I suggest the classic Mexican churros which I accompany with a very nice caramel sauce, instead of the classic chocolate sauce or icing with cinnamon that they are usually served.
Ingredient
For the churros:
- 250 ml of water
- 50 gr. butter
- 1 tbsp. sugar
- 150 gr. flour
- A little salt
- 2 eggs
- 1 tsp. of liquid vanilla
For the caramel sauce:
- 230 gr. Brown sugar
- 120 gr. butter at room temperature
- 230 gr. cream 35% fat
- 1 pinch of salt
For the serving:
- 1 tbsp. grated cinnamon
- 4 tbsp. granulated sugar
Execution
- Put water, butter, sugar, salt and vanilla in a saucepan. Bring to a boil over medium heat and add the sifted flour, mix with a wooden spatula for 2 minutes until it becomes a dough.
- Remove from the heat and put the dough in the mixer bucket and beat with the whisk for 2 minutes until the mixture cools down a bit.
- Add the eggs one by one, stirring constantly until the eggs are incorporated into our dough.
- Put the mixture in a pastry bag with a nose with an asterisk.
- Put plenty of corn oil in your pan or pot and fry
There are 2 ways of frying:
With the pastry bag, cut the churros into long narrow strips directly in the pot or grease a wrapping paper, cut them up there and then dip the wrapping paper in the oil, shake them and they are easily removed.
For the caramel sauce:
- Put the cream in a saucepan to heat (not to boil).
- In a pan over medium to high heat, put the sugar in the center and let it melt slowly without stirring.
- Stir with a wooden spoon when it starts to turn golden, cut the butter into small pieces and add it to the pan, stirring with a whisk.
- When the butter has melted, slowly add the warm cream and remove from the heat.
- Leave to cool a bit and serve.
For the serving:
Mix in a bowl and place the churros in there.