Ingredients (30 pieces)
For the dough
- 3 tbsp unsalted butter, Milbona
- 1/4tsp salt, Κypari
- 1tsp vanilla essence, Belbake
- ½ tbsp cinnamon powder, Kania
- 150 gr. (1 1/8 cup of flour), Rivercote
- 1 small egg
For the covering
- 1 cup sugar, Belbake
- ½ tbsp cinnamon powder, Kania
- Vegetable oil for frying, Vida d’or
Preparation method
- Place the butter, salt, vanilla, cinnamon and water in a small fry pan and simmer. Add the flour stirring well to allow for a firm dough.
- Place the dough in a bowl and add the egg, stirring well.
- Then place the dough in a pastry bag with a star-shaped lip and let it rest for about 10 minutes
- At the same time, fry the vegetable oil at 200°C*.
- Hold the bag above the oil (just above the surface) and press it, forming striped laces.
- Control the flow of dough by pressing the lip with your finger ( so that the prefect shape is formed )
- Fry the laces, maximum three at a time, in very hot oil until they turn lightly golden
- Place them on a plate with kitchen paper to absorb he excess oil and then sprinkle them with the sugar and cinnamon mix.
- Serve hot.
Μexican chocolate sauce Caliente
Ingredients
- 400ml fresh cream, Milbona
- 250 gr. chocolate in small pieces, Bellarom
Preparation method
- In a pan, place the chocolate, add the fresh cream and simmer over medium heat. Stir well until chocolate melts but without getting burnt.
- Remove the pan from the heat and place the sauce in a small bowl next to the churros.