Tuesday, August 2, 2011

Recipe: Whole Wheat Churros

Who knew churros were so easy to make?

These fried dough pastries are traditionally rolled in cinnamon and sugar after being pushed through a tube with a star-shaped tip. Now, I'm all for tradition, but using a whole wheat flour (thicker and heavier than white flour) and the tools I had available didn't allow for that fantastic star-shaped design. I did try to squeeze them out of a disposable pastry bag through a 1M star tip, but either the dough was too firm, or my bags were too weak, because the plastic bag kept bursting open. I lacked the large coupler needed to use the 1M tip in my reusable decorator's bag, so I ended up ditching the tip, putting the dough into my reusable bag and using a standard coupler only, without a tip. If you don't have a decorator's bag, you can use a heavy-duty plastic bag (like a freezer bag), with the corner cut off.

In any event, these turned out delicious, even with their smooth edges. Here's how I did it:

Whole Wheat Churros


1 c. water
2 T. cane juice crystals or raw sugar
1/2 t. salt
1 T. canola oil
1 c. whole wheat flour

canola oil for frying

1/3 c. cane juice crystals or raw sugar
1 t. cinnamon

You'll also need:

candy thermometer to check oil temperature


In a saucepan, stir together water, two tablespoons of sugar, salt, and tablespoon of oil. Bring to a gentle boil, and remove from heat.

Stir in flour to make a dough.

In a deep wok, frying pan or deep-fryer, heat frying oil to 350 degrees F.

Load dough into a decorator's bag (or heavy duty plastic bag with the corner cut off) and squeeze out finger-sized strips of dough into oil.

Fry the strips for 60 to 90 seconds, or until the outsides are a deep, golden brown. Use tongs or a slotted spoon to remove from oil, and drain on paper towels.

Stir together remaining sugar and cinnamon, then roll drained pastries in sugar mixture.

Serve warm, and enjoy.

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1 comment:

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