PENGUINPOST29 - Flipbook - Page 33
FOOD
Churros Bites
1 cup water or milk
84g butter
2 tsp castor sugar
¼ tsp salt
1 cup cake flour
2 large eggs
4–6 cups sunflower oil
¼ cup cinnamon sugar
Place the water or milk, butter,
castor sugar and salt into a small
pot over medium–high heat. Bring
to a rolling boil.
When the butter is fully melted,
remove the pot from the heat and
immediately add all the flour and
stir with a wooden spoon until no
lumps remain.
Return the pot to a medium heat,
stirring continuously, until the
mixture forms a starchy dough ball
around the spoon.
Transfer the dough to a stand
mixer fitted with a K beater. Beat
the dough for 2–3 minutes on low
speed to cool it down. When it has
stopped steaming, add the eggs
one at a time, beating well between
each addition.
Increase the speed to medium and
beat for 20 seconds until the dough
turns into a batter, then switch off
the mixer, scrape down the sides
and mix for another 20 seconds
until well combined.
Transfer the batter to a piping
bag fitted with a large star nozzle.
Refrigerate if you don’t plan to use
it immediately, otherwise allow it
to cool to room temperature.
SERVES
(If refrigerated, allow the batter
to come up to room temperature
before use. This will make it easier
to pipe.)
Heat the sunflower oil to 190°C
in a large pot over medium heat.
Holding the piping bag just above
the oil, pipe 3cm-long nuggets of
batter into the oil, using scissors to
cut off each piece. Fry until golden
brown – they should puff up and flip
themselves, but if not, give them
some help.
Remove the churros with a
slotted spoon and roll them in the
cinnamon sugar. Serve hot with a
side of chocolate ganache sauce.
TIP
If you don’t have a stand mixer or
if you are feeling adventurous, you
can do all the beating by hand with
a wooden spoon.
4
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