Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Dip
To deep-fry
How it's done
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To prepare
Cut two sheets of baking paper into 12 pieces each.
Dough
Place the water, butter, sugar and salt in a pan, bring to the boil. Reduce the heat, add the flour all at once, stir with a wooden spoon for approx. 1½ mins. until a smooth dough is formed which separates from the base of the pan. Place the dough in a bowl, add the orange zest. Using the whisk on a mixer, gradually whisk in the eggs; the dough should be soft but not runny. In batches, transfer the dough to a disposable piping bag with a serrated nozzle (approx. 8 mm in diameter). Pipe a bow (approx. 8 cm in diameter) onto each piece of baking paper.
Dip
Gently heat the spread in a pan, stir until smooth.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 160 °C. Using a slotted spoon, lower the bows and baking paper into the oil in batches, deep-fry for approx. 5 mins. until golden brown. Remove, discard the baking paper, drain the churros on kitchen paper. Empty the sugar into a deep dish. Toss the churros in the sugar while still warm, sprinkle with the reserved orange zest. Serve with the dip.
| Tip: | The churros can also be baked for approx 20 mins. in the centre of an oven preheated to 200 °C. Remove, brush with a little sunflower oil, toss in sugar |
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