When the desire for sweets hits, it doesn’t just hit, it runs over. It is strong. Churros It’s already delicious naturally on its own, imagine adding it with ice cream? What if it’s still dulce de leche? Yes, it is possible.
I felt like it after the foreign Buzzfeed was on Churro Borough specializing in… churros. Since the chance of me going there is slim to none, the only way to experience it is to try to do it.
The dough is a little different from traditional churros because of the shape. The ingredients are almost the same, but for those who paid attention and noticed some similarity with Choux Pastry: It’s not a mere coincidence.
They are very similar, but different at the same time. Proportion of water and final eggs is not equal. We don’t want fried bomb dough, we want churros. Dense and crunchy.
It needs to be malleable, but maintain the disk shape of the sandwich and the grooves that every churro has, right?
The quintessence of cold frying!
Churros with Dulce de Leche Ice Cream
Makes: 6 – 7 sandwiches, depending on size
- 125 g water
- 15 g crystal Sugar
- 1 g refined salt
- 60 g butter without salt
- 70 g wheat flour
- 1 ovo (~55g/ovo)
- Cinnamon powder (pinch, optional)
- vegetable oil (to fry)
- Refined sugar (sprinkle)
- Cinnamon powder (sprinkle)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a pan mix water, crystal sugar, salt and butter. Melt all the butter, dissolve sugar and salt over medium heat.
- Mix lightly and add the wheat flour all at once. Stir constantly. The cinnamon powder in the dough is optional, if you use it, mix it with the flour first.
- Cook the pasta for 1-2 minutes. Until a uniform dough is formed and the flour is well distributed.
- Transfer to a bowl and let cool for 2 minutes.
- In the mixer with the paddle attachment, add the egg mixed little by little with it on.
- This dough is firmer than Carolina dough, but less firm than traditional churro dough. It maintains its shape, but is not hard.
- Transfer the dough to a piping bag fitted with a star tip. Line a baking tray with baking paper.
- Make discs about 7cm in diameter on the paper. Start from the center of the disc.
- Place the baking tray in the freezer to firm up, about 5 minutes. It should be firm to the touch and easy to remove from the paper without losing its shape.
- Heat the oil to 180ºC. Fry the discs until golden. Press the center lightly during baking to maintain its shape.
- Remove from the oil and drain the excess on a paper towel. Repeat the process with the entire dough.
- In a bowl, mix refined sugar and ground cinnamon, according to your taste. Dip the churro discs in the mixture and remove excess.
- The sandwich consists of adding a disc and a scoop of ice cream on top and closing with another disc.
- Consume immediately.
- Pastry nozzle: use any one as long as it forms grooves similar to traditional churros. They increase the contact between the dough and the oil, if it is smooth it may burst and remain raw in the middle.
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