I have made every recipe on this blog more than once. In some instances that number might exceed ten times. Today’s recipe for Churros is the one that has broken every record. I would hazard a guess that I have made this recipe at least twenty times. I am not even joking.
Now it is not that I love this recipe to the point of some crazy obsession, although I would be hard pressed to say no to a churro on any given day, but rather because I was asked to make churros for the 13th Mexican birthday bash of one very special young lady and her two equally lovely besties.
It is surreal to think that three years ago this same lovely girl had us making hot chocolate and marshmallows and now here she is, all grown up and having birthday parties where we hide in the kitchen and try not let our adultness be seen by the cool kids. (We had champagne. We peeked at them through the curtains. We ate all the odd shaped churros. It was all good.)
So if 50 children eat 3 churros each and you can get 14-16 churros per batch of churro dough, how many times do you need to make the recipe? And, if you need to cook 150 churros and you can cook 10 at a time for 6 mins, how long would it take to cook all the churros?
Maths makes my head hurt.
It took almost an entire day to make all the dough. I pre-piped and cut the churro dough into strips and laid them out on trays lined with baking paper. I kept the churros in the fridge until about 30 minutes before I started frying them and they worked perfectly.
One brilliant idea we had was to hire one of those industrial deep fat fryers which was really the best decision we made and it was truly money well spent. Not only did it allow me to cook two batches of about 5 churros each at one time, but it kept the oil heat constant which is essential when frying baked goods.
So I was the fry lady and Kate was the roll them in cinnamon sugar lady and about an hour and a half later we sent out 150 odd churros in bamboo cones, ready to be drenched in chocolate sauce. They were devoured in 0.2 seconds.
In conclusion then: It takes 1 person all day to make 150 churros and it takes 2 people 90 minutes to fry and sugar them and it takes 50 teenagers 0.2 seconds to eat them all up. We can deduce only 1 clear conclusion; there were not nearly enough churros.
- 250 ml (1 c) water
- 30 ml (2 T) brown sugar
- 2.5 ml (½ t) salt
- 80 ml (⅓ C) butter
- 250 ml (1 C) flour
- 2 eggs
- oil for frying
- cinnamon sugar for dusting
- 125 ml sugar
- 250 ml cream
- 200 g dark chocolate, coarsely chopped
- Place the water, sugar, salt and butter into a saucepan and bring to the boil.
- Turn off the heat and add the flour.
- Use a wooden spoon to stir vigorously until the mixture comes together and forms a ball.
- Return to the heat and cook for 1-2 minutes.
- Place the dough into the bowl of an electric mixer or processor.
- Lightly whisk the eggs together and then add to the dough.
- Beat until the sough forms a thick batter.
- Transfer the batter into a piping bag fitted with a start nozzle.
- Heat the oil in a heavy saucepan over medium-high. The oil should reach 190˚C. When the oil is hot, squeeze a strip of dough into the hot oil.
- Fry about 3-4 strips at a time, turning regularly until golden and crisp.
- The churros will require about 6 minutes to cook through and turn golden and crisp.
- Transfer the cooked churros to a plate lined with paper towels to drain.
- When the churros are just cool enough to handle, roll them in the cinnamon-sugar. Repeat with the remaining dough.
- Heat the cream and the sugar in a saucepan until the sugar dissolves in the cream.
- Break the chocolate chunks into a bowl and pour over the hot cream.
- Allow to stand for a minute or two and then whisk until well blended.
- Set aside and whisk occasionally until it cools.
- Best served hot with chocolate sauce.