Ingredients
Dough:
- 280 ml water
- 40 g sugar
- 2 tbs coconut oil
- 1/2 ts cinnamon powder
- 1 pinch salt
- 150 g flour
To finish:
- 500 ml oil for deep-frying
- 80 g sugar
- 2 ts cocoa powder, unsweetened
Preparation
1. Add water and all ingredients and up to and including the salt to the pot and bring to a boil on highest level.
2. Switch to a low level, add the flour all at once and stir vigorously with a wooden spoon until a smooth ball of dough is formed that lifts off the bottom of the pot. Continue stirring for approx. 1 minute.
3. Let batter cool until it is lukewarm. Fill into a piping bag with a star nozzle.
4. Mix sugar and cocoa powder in a deep dish.
5. Add oil to the pan and heat on highest level up to the roasting window, switch to a medium level. Squeeze approx. 10 cm long strips of dough directly into the hot oil (cut off with scissors).
6. Deep-fry uncovered until the churros are golden brown. Remove churros, allow to drain on paper towel and coat in cocoa powder.
7. If necessary, turn up the heat on the hob to continue deep-frying and to finish deep-frying the rest of the churros.
Tip
- If you want it even sweeter, you can dip the churros in chocolate sauce and enjoy.
- Churros are traditionally eaten in Spain on New Year’s morning after New Year’s Eve.
This recipe has been tested and approved by AMC.
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