Mini Churros
HB-16347 · Hand-built original · Korean
Bite-size churros made from a cooked flour dough piped onto parchment and deep-fried at 170°C.
KoreanDessertVegetarian
Main ingredient: flour
Pairs well with: hot chocolate, coffee, cinnamon sugar, ice cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 5.3 oz cake flour
- 1.8 oz butter
- 0.71 oz sugar
- 5.4 fl oz water
- 1 egg
- 1 pinch salt
Method
- Bring the water, butter and salt to a boil in a pot over medium heat, switching the heat off as the edges begin to bubble.
- Off the heat, dump in the cake flour and stir until the mixture gathers into a uniform paste.
- Return the pot to low heat and stir until the dough turns glossy and leaves a film on the base.
- Tip the dough into a bowl, spread it thin so it cools faster, and let it cool until warm rather than hot.
- Beat the egg into the cooled dough until it becomes smooth and pipeable.
- Load the dough into a piping bag and pipe short churro shapes onto pieces of parchment cut to size.
- Fry the piped churros, parchment and all, in oil heated to 338°F until they are evenly golden.
- Drain the mini churros and serve them while they are still crisp.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).