Churros are one of the things I wanted to try making that involved deep frying. And I finally did it! I made it with spelt flour. Why? Because Joni and me have lately visited the Waffle House in St. Albans (worth visiting if in that part of England) and we tasted the most wonderful savoury spelt flour waffle. So that was the reason why I though of making churros with spelt! The result was nice, but was not too sure if it matched well with honey. I would like to try it with savoury topping one day.
- 60g butter
- 240ml water
- 2 tbsp golden caster sugar
- pinch of salt
- 75g plain flour
- 50g spelt flour
- 1 tbsp single cream
- oil for deep frying
- icing mixed with cinnamon for dusting (if you want to have it sweet)
1. Make the dough. Over medium heat melt butter and combine it with sugar, salt and water. Just before the mixture begins to boil, turn the heat down to low and add in the flours. Stir until a thick paste begins to form. Remove from heat and allow to cool to room temperature. Add eggs and cream gradually until it turns into something similar to butter frosting (easy to pipe through)
2. Place the dough into a piping bag fitted with a star tip . I wish I fitted a smaller piping tip as the churros really puffs up when they fry and the middle does not cook enough.3. Heat the oil in a pot to 180C. Pipe the churros into the hot oil. Cook on each side for 45 seconds.4. Dust churros with icing sugar and cinnamon if you want them sweet or serve them with something savoury. I have been dipping them in honey, but was not too sure if that was the best match.Enjoy!