Ingredients:
Dough:
- 1 cup De Molen [All Purpose Flour]
- 1 cup of water
- ⅓ cup unsalted butter
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 eggs
- 1 bottle sunflower or vegetable oil
- A piping bag with a narrow tip and a wide tip
Toppings:
- Chocolate syrup
- Sugar powder
- White chocolate
- Nutella
Preparation:
Dough:
- Add De Molen flour, sugar and salt to a bowl and mix the ingredients well.
- Add water, butter, vanilla and almond extract in a small pot. Heat this mixture over medium heat until the butter melts and the mixture begins to boil; then add your flour mixture and keep stirring constantly until it is completely mixed.
- Once the dough is formed, smooth, thoroughly combined and thickened, remove from heat and let cool for 7 min.
- Then transfer the dough to a bowl and start beating it with electric beaters; then add your eggs and continue mixing.
- Place the wide tip in your piping bag and fill it with your dough. Shake out any air bubbles.
- Get a two cm deep batch of cooking oil in a pot, heat it to 176 ºC. Pipe your churro dough into a straight stick on baking paper to the desired length. Carefully pick them up, keeping them as straight as possible, carefully place them in the oil and fry for 5 min.
- Fry two to three churros at a time. Turn them occasionally while baking until they are evenly golden brown and crispy on all sides.
- Remove them from the oil and place them on a baking sheet.
- Hollow them out with a skewer stick and fill them with Nutella using a piping bag with a narrow tip.
