Churros- Chocolate Crispy Dumpling

Hello Dear Friends,

Published in A Haber by dear İclal Aydın tomorrow Long Live the Weekend with İclal Aydın I will be a guest on the show. This situation Churros You may be thinking what does it have to do with :) You can find out the reason for this in the program that will be broadcast on Saturday :)

This enjoyable program is on the air on Saturday and Sunday. On Sunday, we will talk about the tricks of making cakes in the same program :)

Churros A Spanish dessert, although it is prepared with quite different ingredients, its presentation is always the same. The most important feature is that the dough is baked twice. The first is by roasting in a pan, and the second by frying. At this point, it is the same choux dough we use when preparing profiteroles balls.

Making the dough is quite simple but requires arm strength. You add the eggs one by one to the dough collected after you take it from the stove and mix and even crush the dough with a spoon and feed the egg into the mixture. As a result, you should get a non-sticky and full dough. this is the point Churros separates the dough from the profiteroles dough.

Another important point is that you follow the given measurements and use a scale. Because the cup sizes in all of our homes are not the same. 1 glass of water and 1 glass of flour are not the same weight. This may cause your dough to be faulty.

As you know, eggs are now in different sizes. I am preparing this recipe using medium-sized eggs, if you use large-sized eggs, the consistency may be runny.

You can watch how it is done and the pleasant conversation we had with Ms. İclal on the program.

Love…

You can watch the video here

Ingredients for Churros- Chocolate Crispy Dumpling Recipe

• 2 cups of flour (250 g)
• 1 glass of water (250 g)
• 3 eggs (medium size 50 g each)
• half a glass of butter (125 g)
• 1 tea spoon salt

To fry:

• 2 water glass measure of oil

For service:

• 1 cup powdered sugar
• 2-3 packs of dark chocolate

Fabrication:

1. Put the water, butter and salt in a medium saucepan and bring to a boil over medium heat.
2. Lower the pan and cook on low heat, stirring until the flour comes together.
3. Take the collected dough from the stove. Add the eggs one by one to the dough and mix with a wooden or silicone spoon.
4. Add them one by one to the dough so that the eggs do not cook. Add 1 egg and mix, when it is completely mixed into the dough, add the other egg, do the same for the last egg.
5. When you get a soft and slightly sticky dough, put your dough in a cream squeezing bag with a socket.
6. Take sunflower oil in a pan and heat it. Squeeze the desired length of dough into the hot oil and cut it with your hands.
7. When it is fried as in the photo, drain the oil with the help of a colander and transfer it to a plate lined with paper towels.
8. Cover the hot desserts with granulated sugar and serve with chocolate melted in a bain-marie.