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Mini Churros

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Mini Churros

Mini Churros

amanda

Equipment

  • - Mini Churrera (Churro Maker)

  • - Pastry Bag with Star Nozzle

  • - Stainless Steel Mixing Bowls

  • - Non-stick Skillet or Fryer Pan with Churrera Insert

  • - Digital Food Scale

  • - Candy Thermometer

  • - Rubber Spatula or Slotted Spoon

  • - Silicone Churrera Cleaning Brush

  • - Paper Towels or Kitchen Linens

Ingredients

  • About 2 quarts olive oil (not extra-virgin) or vegetable oil

  • 1(1-inch-wide) strip orange or lemon zest

  • 2 cups water

  • 1/4 teaspoon salt

  • 2 cups all-purpose flour

  • 1/2 cup coarse sugar crystals or granulated sugar or cinnamon sugar (1/2 cup sugar with 1 tablespoon cinnamon)

  • note below)",

Instructions

1

Instruction 1

Heat 1 3/4 inches oil to 400°F in a wide 3 1/2-to 4-quart heavy pot over high heat (oil will be just beginning to smoke). Drop in zest (oil will bubble vigorously) and fry until browned, about 1 minute. Remove with tongs.
2

Instruction 2

Prepare churros while oil heats:
3

Instruction 3

Line 2 trays with parchment paper.
4

Instruction 4

Bring water with salt to a boil in a heavy medium saucepan, covered. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until combined (mixture will be stiff and not very smooth). Fill churro-maker with some hot dough and wrap a kitchen towel around churro-maker canister.
5

Instruction 5

Turn screw handle of churro-maker until dough emerges from star opening. Holding opening about 2 inches above a tray, turn handle to squeeze long lines of dough onto parchment. Cut lines into 3-inch pieces with kitchen shears. Repeat with remaining dough, including any scraps.
6

Instruction 6

Fry churros, 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch. Drain on paper towels. Return oil to 400°F between batches.
7

Instruction 7

Roll warm churros in sugar and serve with warm chocolate sauce if desired.
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