Churros, those easy to make Spanish doughnuts, are a great and fun dessert for any party. We made three kinds and they all tasted ooooh soooo gooooood.
Churros, basic recipe
For 10 people
- 1¼ cup / 3 dl water
- 2 tablespoons butter
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 1 cup / 2,4 dl wheat flour
- 2 eggs
- Rapeseed oil, corn oil or sunflower seed oil for frying
- ¾ cups / 1,8 dl caster sugar
- 2-3 teaspoons ground cinnamon
Mix water, butter, sugar and salt in a saucepan and boil. Take off the stove. Add the flour, stir, and put back on the stove. Beat until the dough comes off the edges. Take the saucepan off the stove and add the eggs. Beat with an electrical mixer. Fill the dough into a piping bag with a starshaped nozzle. Mix sugar and cinnamon on a small tray. Heat the oil to 350F˚/175˚C. Pipe long pieces directly into the oil and cut the dough with a pair of scissors. When the churros are golden brown, lift and let the pieces drain on paper for a few seconds. Dip into the sugar and cinnamon.
Churros Hearts with Ginger Sugar, Raspberry Caramel Sauce and Raspberry Yoghurt Ice Cream
Use the basic churros recipe but ginger instead of cinnamon to dip in:
- ¾ cups / 1,8 dl caster sugar
- 2-3 teaspoons ground ginger
Pipe the dough in the shape of a heart on a slotted spoon and dip the spoon into oil heated to about 350F˚/175˚C. Fry until the churro gets golden brown. Put on a paper towel and immediately dip into sugar and ground ginger.
Raspberry Caramel Fudge
- ½ cup /1,2 dl cane sugar
- ½ cup /1,2 dl golden syrup
- ½ cup /1,2 dl raspberry purée
- ½ cup /1,2 dl heavy cream
- 1 tablespoon glucose or honey
- 20 g butter
Mix all the ingredients into a saucepan and boil. Simmer a few minutes until the sauce starts to thicken. Have in mind that it also thickens a bit after cooling. Stir every now and then, but not all the time.
Raspberry Yoghurt Ice Cream
- 1 gelatin sheet
- ⅔ cup / 1½ dl water
- 1 cup / 2,4 dl caster sugar
- 40 g glucose or golden syrup
- 1 ½ cup / 3,5 dl plain yoghurt
- 300 g raspberry purée
Soak the gelatin in a bowl of cold water for 5-10 minutes. Boil water, sugar and glucose or honey until the sugar has melted. Take off the stove. Lift the gelatin from the water and melt it in the warm syrup. Let the syrup cool completely. Add yoghurt and purée. Use an ice cream machine until the texture is solid and creamy. Put the ice cream in a freezer for at least an hour before serving.
Churros with Dulce de Leche
Use the basic churros recipe.
Dulce de Leche Ice Cream
- 1 can of condensed milk
- ½ vanilla pod
- 1⅔ cup / 4 dl milk 3%
- 1¼ cup / 3 dl heavy cream
- 6 egg yolks
- ⅔ cup / 1,5 dl caster sugar
Boil the unopened can in a saucepan with water for 4 hours to get a lovely caramel cream called dulce de leche. Keep adding water meanwhile. Let the can cool for at least a half hour before opening, or its contents may splash out because of the heat. Stir the contents into a smooth cream.
Split the vanilla pod on the long side and scrape out the seeds. Boil milk, cream and 1/3 of the can of dulce de leche with the vanilla pod and its seeds in a stainless steel saucepan. Beat yolks and sugar into a fluff. Pour the warm cream mixture over the yolks and pour everything back into the saucepan and stir. Simmer the mixture to 185˚F/85˚C or until it starts to thicken. Take off the heat, do not let it boil. Pour the mixture into a bowl and cool. Sift and use an ice cream machine. Move the ice cream in a small, plastic box, drizzle 1/3 of the can of dulce de leche thinly between the layers and put on a lid. Put the ice cream in a freezer for 1-2 hours before serving. Serve with the last 1/3 can of dulce de leche.
Churros with Chili Chocolate Fudge Sauce
Use the basic churros recipe but add ½ teaspoon cayenne pepper with the cinnamon and sugar that you dip the churros in.
- ¼ cup / ½ dl caster sugar
- ¼ cup / ½ dl golden syrup
- ¼ cup / ½ dl heavy cream
- 25 g butter
- 1 piri piri or 1 New Mexico chili
- ½ teaspoon chipotle paste, can be excluded
- 30 g dark chocolate
Boil sugar, syrup, cream, butter and crumbled piri piri, and add the chipotle paste or chili. Boil for a few minutes. Take off the heat and stir the chocolate into the pan.