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churros
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
80 servings
Daniele Betzel
@danielebetzel- Ingredients
- Recipe
- Milk1 can(s)
- Brown Sugar.2 teaspoon
- Margarine.3 teaspoon
- Salt1/2 teaspoon
- Vanilla Essence.1 teaspoon
- Water1 cup
- Eggs3 unit(s)
- Sugar1/2 cup
- Cinnamon Powder1 teaspoon
- Dulce de leche filling Remove the label and excess glue from the can of Leite MOÇA, place it closed in a pressure cooker and add enough water to cover it. Cover the pan and cook over medium heat for 15 minutes (counted after the start of the boil). Wait for all the pressure to release, open the pot, carefully remove the can and let it cool before opening it. Transfer the contents to a container and mix until smooth. Reserve.
- Churros Pasta In a saucepan, mix brown sugar, salt, butter, vanilla essence and water. Bring to a boil until the mixture starts to boil. Turn off the heat and add the wheat flour, all at once, stirring vigorously with a long-handled spoon. Add the slightly beaten eggs and mix everything until smooth. Transfer the dough to a pastry bag with a small crimped tip. Line 2 baking sheets with parchment paper and grease them with butter. Draw the mini churros on the baking sheet, leaving a space of about 2 centimeters between them. Bake in a medium-high oven (200°C), preheated, for about 30 minutes. Remove from the oven and pass them while still hot in the mixture of sugar and cinnamon powder. Serve them with the reserved Dulce de Leite.
- Tips - If you wish, make the dulce de leche firmer, cooking it for 30 minutes, and use it to fill the churros. - You can store the churros dough in the fridge for up to 3 days or freeze it for up to 1 month. However, attention: in both cases, let the dough reach room temperature before frying it, as cold or frozen dough in contact with hot oil can cause accidents and burns. - For the Churros to be very crispy, it is first important to follow the steps in the recipe and, when you add the flour to the preparation in the pan, cook well so that a firm and drier dough is formed. Also pay attention to the eggs, as they vary a lot in size, you may not always need the exact amount to reach the point of the dough. - The churros dough needs to stick slightly to your fingertips after you have added the eggs to it. For this, after beating well, do the test taking a little of the dough with the tip of the index finger and thumb; if it forms a tip, it is ready to fry.
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