A twist (literally) on the Spanish Churros

Two posts in two days, I myself am surprised. Thanks to all who wrote in suggesting things to make with mango pulp. Have noted a few:)

Churros, I am not sure if you are familiar with it, is a Spanish/ Mexican dessert which resembles a doughnut with regard to taste. I actually have eaten it only at Mexican joints, but Wikipedia says it originated in Spain. Whatever it is, I love this unhealthy, oily piece of goodness. I first tasted it at the lovely Greenwich market filled with caramel and rolled in sugar and even though I could feel my waist expanding, I loved every bit of it. Even the caramel averse Ro couldn't stop at one bite. I have made it a point to try it at all the Mexican restaurants, but none has come to the Greenwich market standard. 

Now, they are supposed to be piped out..and should be a thick straight or slightly curled doughnut and dunked in melted chocolate. But the star icing nozzle I had was not too big and it churned out feather light churros which were breaking off, and so I decided to make small discs instead....cheeky huh? yeah you can call that 'no patience' also ;)

Full fat milk- 150 ml

Water- 150 ml

Sugar- 3 tbsp (optional)

Vanilla extract- 1/2 tsp (optional)

Plain flour- 100 gms

Eggs- 2

Oil- for deep frying

For dusting:

Caster Sugar- 25 gms

Powdered Cinnamon- 1/2 tsp or more as per your taste

Bring the milk and water to a boil in a sauce pan. Add the sugar and vanilla and mix well.

Take it off the fire and immediately add the flour and mix vigorously with a whisk or wooden spoon until smooth. Keep aside to cool.

Get the oil for deep frying ready at this point. It takes some time.

Add the eggs one after the other, beat well to form a nice fluffy mix, but not too stiff. It should fall off the spoon without much effort.

Scoop the mix into a piping bag with a star nozzle and wait for the oil to be super hot.

Hold the piping bag over the oil (be careful here) and squeeze out long thick strips of dough into the oil or twirl it around like how I chose to do...making small spiral discs.

Fry both sides for about 5 minutes, turning continuously and then drain it on kitchen towels. It should be crispy.

Mix the cinnamon and sugar together and just before serving, dust the churros with the mix.

If you want to dunk it in chocolate...make a ganache with dark chocolate and cream and serve along.

Notes: I added some sugar into the main mix because I loved it sweet. This is purely optional especially if you are eating it with melted chocolate.

You can also use about 20 gms of butter instead of milk (says Gordon Ramsey)