Churros

Being the fan that I am of +foodporn , I find myself constantly overwhelmed by pictures of mouth watering, chocolate covered, or cinnamon sprinkled churros. After much resistance I decided to try them out.

I found them very easy to make, except when it came to the part that I had to use a piping bag. I made a Diy piping bag out of a large zip lock plastic. Not a bad idea at all except when the filling started oozing out from practically everywhere.

Would I change anything? Yes! Maybe next time I will try to bake them, I was so uncomfortable with the amount of oil I had to use to fry them, they soak up a lot of oil.

 Other than that, they are incredibly yummy.  My shapes were a little off but hey, first attempt isn’t always perfect.

I should mention that I got this recipe off Martha Stewarts website here. 

• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons granulated sugar
• 1/4 teaspoon coarse salt
• 1 cup all-purpose flour
• 3 large eggs
• Vegetable oil, for frying
• Confectioners' sugar, for dusting

1. In a medium saucepan, combine 1 cup water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute.
2. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.
3. Heat 4 to 5 inches oil in a large Dutch-oven until it registers 325 degrees.on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.
4. Roll churros in confectioners' sugar. Serve immediately with Chocolate Dipping Sauce.