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Instructions:
1. Prepare the Dough:
In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a gentle boil over medium heat, stirring occasionally to melt the butter and dissolve the sugar. Once it reaches a boil, remove from heat.
Add the flour to the saucepan all at once, stirring vigorously until the mixture comes together and forms a dough. Continue stirring for another 1-2 minutes to cook off any excess moisture. This step ensures your churros will have the perfect texture.
2. Add the Eggs:
Once the dough has cooled slightly (about 5 minutes), beat in the eggs one at a time. After each addition, mix the dough well until fully incorporated. The dough should be smooth, thick, and slightly sticky. If you like, you can stir in vanilla extract for a hint of extra flavor.
3. Heat the Oil:
In a deep skillet or pot, heat vegetable oil over medium-high heat. You’ll need enough oil to submerge the churros completely—about 2-3 inches of oil. To check if the oil is ready, drop a small piece of dough into the oil; if it sizzles immediately, the oil is hot enough for frying.
4. Fry the Churros:
While the oil is heating, prepare a plate lined with paper towels to drain the excess oil from the churros. Once the oil is hot, spoon the churro dough into the oil. If you have a piping bag, you can use it to pipe the dough into long strips directly into the hot oil. If not, simply use two spoons to shape the dough into small strips or bite-sized pieces.
Fry the churros in batches, turning them occasionally until they are golden brown and crispy—this should take about 2-3 minutes per batch. Don’t overcrowd the pan, as this will lower the oil temperature and result in soggy churros.
5. Coat with Sugar:
Once the churros are golden and crispy, use a slotted spoon to remove them from the oil and transfer them to the paper towels. While they’re still hot, toss the churros in the sugar and cinnamon mixture until they are well coated.
6. Make the Chocolate Sauce (Optional):
While the churros are frying, you can prepare the chocolate sauce. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until it is fully melted and smooth. Add sugar to taste if you prefer a sweeter sauce.
Serve and Enjoy:
Once the churros are coated in cinnamon sugar, serve them immediately for the best texture. You can also offer a small bowl of chocolate sauce on the side for dipping, which takes these churros to the next level of indulgence.
Why This Recipe Works:
- Simple Ingredients: With just a few pantry staples, you can create churros that rival the best ones you’ll find in a bakery or at an amusement park.
- Crispy and Light: The dough has just the right amount of moisture, ensuring the churros fry up light and crispy on the outside while remaining soft and tender inside.
- Flavorful Coating: The cinnamon sugar coating adds a burst of flavor that perfectly complements the richness of the fried dough.
Tips for Perfect Churros:
- Don’t Overcrowd the Oil: Fry the churros in batches to ensure they cook evenly and get crispy. Overcrowding the pan will lower the oil temperature and result in soggy churros.
- Let the Dough Rest: Letting the dough cool slightly before adding the eggs prevents the eggs from cooking too quickly, giving you a smooth and pliable dough.
- For Extra Flavor: If you like, add a pinch of ground nutmeg or cardamom to the sugar coating for a unique twist on the traditional churro flavor.
Final Thoughts:
Cyril Lignac’s Churros are the perfect combination of simplicity, flavor, and indulgence. With minimal effort, you can recreate this classic Spanish treat in your own kitchen, enjoying warm, crispy churros with a delightful cinnamon-sugar coating. Whether you dip them in chocolate sauce or enjoy them as is, this recipe is a guaranteed crowd-pleaser. So go ahead, give it a try, and experience churros like never before!
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