Goshen’s Churros

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Goshen’s Churros are a wonderful fried dough treat that is good for many occasions. In Spain Churros are served for breakfast and dipped in Spanish hot chocolate. Goshen’s Churros are also good for a wonderful dessert. For us Americans it is a wonderful exotic treat. Goshen’s Churros are recommended to be made and eaten with Goshen’s Dip that is also a Spanish hot Chocolate.

Serves: 4

Ingredients:

·         2 cups(about 227grams) of all purpose flour

·         ½ cups(about 113 grams) of unsalted butter

·         3 large eggs

·         4 cups(about 1 liter) of extra-virgin olive oil

·         ¼ cup(about 57 grams) of sugar

·         ¼ teaspoon(about 1 gram) of sea salt

Recommended:

·         2 cups(about 500 milliliters) of Goshen’s chocolate dip

Directions:

Step 1: The first step in Goshen’s Churros is to combine the butter, salt, and 2 cups(about 500 milliliters) of water into a medium pot. Heat over medium-low heat until the mixture begins to boil. Then stir in the flour and reduce heat to low. Stir consistently until the batter forms a ball and then remove the pot from the heat.

Step 2: The next step in Goshen’s Churros is to beat the eggs in a large mixing bowl until smooth. Stir in the eggs into the batter until thoroughly combined. Spoon the batter into a pastry bag and fitted with a star tip. Then fold down the bag to compress the batter.

Step 3: Heat the olive oil in a large pot until it reaches 350 Fahrenheit or 180 Celsius. (You might want to measure for this temp on a candy thermometer.) After the temperature reaches 350F or 180C get the batter and squeeze 3 or 4 inch (about 10 or 12 centimeter) strips into the hot oil.

For Goshen’s Churros I recommend you squeeze them out to look like long ribbons.

Step 4: Fry the dough until it is golden brown (this should take about 4 minutes.) Transfer the Churros to a plate covered in 2 paper towels to drain off the excess oil. Spread the sugar on a plate and while the Churros are still hot roll them in the sugar.

Repeat with the remaining batter; allow the oil to return to 350 Fahrenheit or 180 Celsius between batches. Serve Goshen’s Churros with small cups of hot chocolate and enjoy.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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