HOW TO MAKE CHURROS
CHURROS WITH STRAWBERRY SAUCE (MAKES 24) INGREDIENTS
For the strawberry sauce:
700g fresh or frozen strawberries
3 tbs brown sugar, plus more as needed ½ tsp vanilla extract
For the churros: Canola oil, for frying 1 cup granulated sugar 1 tbs ground cinnamon 1½ cups anise liqueur 1 tsp kosher salt
2 cups flour
METHOD
Prepare the sauce: Wash, dry and hull the strawberries, then transfer them to a food processor. Pulse a few times until the strawberries are almost puréed. Transfer the mixture to a medium saucepan, cover and simmer over low heat until slightly thickened, about 20 minutes.
Remove from the heat, cool slightly and stir in brown sugar and vanilla extract. Add more brown sugar to adjust the sweetness to taste; set the strawberry sauce aside. (You should have about 2 cups.)
Prepare the churros: pour the canola oil into a large pot to a depth of 5cm. Line a baking sheet with paper towels. Pour the granulated sugar and cinnamon into a wide, shallow bowl and stir to combine.
In a medium pot or saucepan (preferably non-stick) over medium-high heat, bring the liqueur, salt and 1½ cups water to a boil. Remove from the heat, then gradually add the flour, stirring with a wooden spoon. Beat until well blended; the dough will be sticky and should resemble wet cement.
When the dough is done, heat the oil to 180ºC. Working in batches if necessary, scrape the dough into a pastry bag fitted with a large French star pastry tip, or use a resealable plastic bag with the tip cut off.
Pipe the dough into the hot oil in 6.5cm lengths, using a knife to slice the dough away from the pastry tip as you go. Do this in batches of four or five. Fry the churros, using tongs or chopsticks to turn them over a few times and keep them from melding together, until they are deep golden brown, about 6 minutes.
Remove from the oil and transfer to the prepared baking sheet to drain. While the churros as hot, transfer them to the bowl with the cinnamon-sugar mixture and turn to coat evenly.
Repeat with the rest of the dough. Serve warm with the strawberry dipping sauce. | The New York Times