Churros can be enjoyed as a snack or served for dessert!
Preparation will take less than 30-40 minutes with the Maurimix Churros Mix with just two basic kitchen ingredients to make the paste. Bring water and margarine or butter to boil in a pan and add the Maurimix Churro Mix and mix to form the Churro paste.
Keep these in mind during preparation
Piping
1, Use a star 2.54mm (or #2110/1M) nozzle to pipe churros. Those ridges give a different style altogether. A small opening will build pressure inside and burst the piping bag. Churros tend to puff up a bit when frying. Churros that are big and bulky don’t look good.
2. Piping dough without a nozzle or with one that has no ridges will pipe smooth dough that will flatten when frying and give dense and chewy churros. The ridges created by the star nozzle creates structural stability and crunchier crust.
Frying
3. Churros are directly held over hot oil and piped into shapes, a silicon or nylon bag would be ideal to avoid the bag melting.
4. Once the churros are piped into hot oil ideally use a scissor to cut the dough. You will need both hands to pipe and cut.
5. Make sure the pan is 3 to 4 inches deep as you pipe and cut the dough from the piping bag the oil will tend to splash.
6. For perfectly fried Churros the oil needs to be heated proper. When the oil is too hot Churros are cooked from outside first. And then when the inner contents are cooked and tend to expand for space the Churros start to
burst.
Shaping
7. Pipe the shapes on to an oil paper and fry the churros along with the oil paper. Remove oil paper as it comes off.
Storage & reuse
8. Churros tends to get soggy when left in open air. However you can regain its freshness and crispness by microwaving or baking for a few minutes to get rid of any
moisture absorbed with time.
Churros can be enjoyed with cinnamon & sugar, fruit dip, chocolate dip, caramel sauce etc. served as a snack or dessert.
The Maurimix Churros Mix is available to purchase at Keells Super Markets