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Baking mix for churros, the star-shaped Spanish fried pastry, consisting of:
400g baking mix and 80g cinnamon sugar mixture
Make crisp churros in a pan of hot vegetable fat. Their typical shape is best achieved using a 710mm star nozzle and a disposable piping bag. The pack contains 400g baking mix and 80g cinnamon sugar mixture.
Ingredients for approx. 20 long churros
You will also need 160g whole egg (approx. 3 medium eggs), 720ml water and frying fat, such as coconut fat.
Place the water and whole egg in a bowl. Mix with a hand mixer or stand mixer, gradually adding the baking mix one spoonful at a time. Beat until smooth for approx. 4 minutes, then cover and leave to rest for 20 minutes.
Heat the frying fat in a deep fryer, frying pan or shallow casserole to 175°C. Using a piping bag fitted with a star nozzle, such as a 10mm nozzle, carefully pipe the mixture into the hot fat. Fry for 2 minutes on each side, then continue frying for a further 23 minutes on each side until golden brown. Drain the finished churros on kitchen paper and toss them in the cinnamon sugar mixture while still warm.
For hearts, rings or other shapes, first pipe the mixture onto a strip of baking paper. Hold the paper by its outer ends and use it to lower the churro into the fat. Briefly immerse the paper as well so that the mixture releases from it.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1576 kJ / 374 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
4.1g
2g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
75.1g
18.6g
|
| Protein / Eiweiß | 6g |
| Salt / Salz | 0.7g |
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