Churros Lazo (Spanish Doughnut Loops)

Churros Lazo (Spanish Doughnut Loops)

Ingredients:

1 cup Water

2 tbs Brown Sugar

1/2 tsp Salt

1/3 cup Butter

1 cup Plain Flour

2 Eggs

1/2 tsp Vanilla Extract

1/4 cup White Sugar

1/2~1 tsp Ground Cinnamon, depending on taste

Deep-frying Oil

Dipping Sauce:
Cream Cheese
Chocolate Sauce (see recipe below)
Blueberry Sauce (see recipe below)

Instructions:

Heat about 2 inches of deep-frying oil in a frying pan.

In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a heavy-based sauce pan add-in water, brown sugar, salt, and butter; heat to boil.

Remove from the heat, and add-in the flour. Stir well, mixing until well-blended. Set aside.

In a separate bowl, crack-in the eggs and add-in vanilla; then add this mixture to the prepared flour mixture.

Stir until well-blended and the eggs completely mixed-in.

Fill your piping bag with the churro dough, and attach the largest star-shape nozzle you have.

Test your heated oil by placing a small amount of dough in it.

(The dough should bubble up right away, and your batter should turn golden in about 30 seconds. If the oil is not hot enough, your churro will be soggy.)

Once the oil is hot enough, firmly but gently squeeze some dough out through the nozzle into the hot oil about 4 inches long or at the desired length; then cut or pinch off the dough and let it drop into the oil. *Be careful not to get splashed with the hot oil and burn yourself!

You should be able to cook 4 or 5 churros at a time. Each churros should take about 30~60 seconds to cook to a nice golden brown color, turning them over and over with a slotted spoon. 

Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

While still warm, roll each churro into the dish with the sugar and cinnamon until well-coated.

Serve Chocolate Sauce, Blueberry Sauce, or/and Cream Cheese.

Happy Cooking!!

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Homemade Chocolate Sauce

Ingredients:

1 (200g) bar Dark Chocolate (not too bitter-type), broken into chunks

100ml Double Cream

100ml Whole Milk

3 tbsp Sugar Syrup

1/2 tsp Vanilla Extract

Instructions:

In a saucepan, add-in the chocolates, double cream, milk, syrup, and vanilla. Mix well; stirring occasionally until the chocolates have melted, and a smooth shiny sauce is obtained. Keep warm on a low heat.

Put in a small dipping dish, and serve with Churros.

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Homemade Blueberry Sauce

Ingredients:

1/2 cup White Sugar

1/2 tbsp Cornstarch

a pinch of Salt

a pinch of Ground Cinnamon

1/3 cup Filtered Water

1 1/2 cups Blueberries, fresh

zest from a halved Lemon

1/2 tbsp Lemon Juice

Instructions:

Go through blueberries and discard any moldy, soft, or blemished berries.

Remove any stems remaining on the blueberries.

Place in a colander and gently swish in cold water to wash berries. Allow to drain.

In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon and water.

Stir until the mixture becomes smooth; then add-in the blueberries. 

Cook over medium heat until sauce becomes translucent and has thickened. 

(If sauce is too thin, add 1/4 tsp of cornstarch and continue to cook. If still not thick enough, add more cornstarch, 1/4 tsp at a time, until sauce is the desired thickness.)

Remove from heat and add lemon zest and lemon juice to the sauce.

Stir until well-combined. 

Allow the sauce to cool before serving.

Put in a small dipping dish, and serve with Churros.

Note:

Blueberry Sauce can also be used as a topping on waffles, pancakes, cakes, cheesecakes, or ice cream.