The Seventh Day – Churro Donuts.
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🎁 Traditional Spanish churros are usually eaten with cinnamon sugar or dipped in chocolate. This is a holiday favourite because, not only everyone indulges in a steamy cup of thick chocolate, dipping the thin, drop-shaped churros into the hot concoction, but since it’s usually a family get together, grandparents teach the children how to make the mix and the cup of hot chocolate. Each family has their own recipe and twist to their churros.
What we did is simple – made the churro mix, put it into a piping bag, and then piped a donut shape. On top of the shape, we placed a few chocolate chips in a ring, then piped another ring of churro mix on top. You need to make sure that there are no gaps otherwise the chocolate will leak out when you fry it. The next step is to toss it in some cinnamon sugar. Churros are best eaten hot so every bite has the chocolaty goodness leaking out.
Six days of our Christmas and family have passed and hopefully, they have been great for you. We definitely enjoyed making these Christmas treats and food as a family and these churros was not only really fun to make, but even better to eat. Just ask Bethany. As usual, keeping up to his lazy title, Nathan didn’t help making the donuts, just helped finish it all off.
👉 Churro Donuts
- 4 tablespoons butter, cubed
- 2 tablespoons Brown Sugar
- ½ teaspoon Salt
- 1 cup Water (240 ml)
- 1 cup Flour (125 g)
- 1 teaspoon Vanilla extract
- 3 Eggs
- ½ cup dark chocolate callets (90 g)
- Oil, for frying
- Cinnamon sugar
- 1 Cup icing sugar
- 4 drops (red colouring)
- 4 drops (green colouring)
🎄 Method:
- In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil
- As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour
- Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps
- Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs)
- Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next
- Once all the eggs are incorporated, transfer it to a piping bag with a large star tip
- On a non-stick baking sheet, pipe the dough in circles leaving a hole in the centre
- Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer
- Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight
- Heat oil in a deep pot to 350˚F (175˚C)
- Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry
- Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through
- Drain on a paper towel before rolling one in cinnamon sugar
- You can roll the other in chocolate glace or icing sugar glace, top with anything you like
