How to cook Churros Brasileiro /Brazilian Churros
This is a classic Brazilian street food that can be found on pretty much every street corner and at every sports event, they are everywhere. They originate from Spain where churros are also a favorite snack. It’s great fun making these. You will need a piping bag with either a star or round tip of ½ inch.
Makes about 20 (5 inch sized churros)
1 ¼ cups of flour
½ cup of water
½ cup of buttermilk
½ cup of butter
2 tablespoons of sugar
1 teaspoon vanilla
3 large eggs
Vegetable oil for frying
¼ teaspoon of salt
½ cup sugar (for rolling the churros in)
1 teaspoon cinnamon
In a large pan add the water, buttermilk, butter, 2 tablespoon of sugar and bring to the boil. Now stir in the flour and mix together until the mixture forms a ball. Take off the heat. Add the vanilla and eggs one at a time until the mixture starts to look shiny and mix until it is thick and slides off the spoon easily. If it’s too thick, add another egg. Fill the piping bag with some of the dough mixture.
Meanwhile heat up your vegetable oil in a large pan to very hot, ready to deep fry your churros. The best way to do this is to pipe the dough straight into the hot oil. Once the piped dough is cooking in the oil, turn over after 2 minutes and allow 2 minutes on the other side or until the churros is a golden brown all over. Work in batches. In a seperate bowl mix the ½ cup of sugar and the cinnamin together. Roll each churro in this sugar then place on another tray ready for serving. Serve hot.