Monday, November 7, 2011

Lazy Sunday

Come Sunday dinner time, our apartment looked like a bomb site.  So we brown-bagged our dinner, shut the door on the mess and hoofed it out to the park.  


A couple of toasted sandwiches later, some fruit and a refreshing run around the park, the mess in the apartment didn't look so daunting and was cleaned up in a flash.  Woohoo - score one for procrastination!!

Please excuse the confused Spanish Donuts with Chinese Tea Cup combo. 
Call it eccentric.

Now Spanish donuts or Churros... you don't need to wait for these.  You don't need to rush out to the Queen Victoria Market for these.  You don't need to fight for a carpark in your shopping centre for these.  You can make them.  Yourself.  Now.  Because I know you have all the ingredients in your cupboard/fridge already.  No excuse.  No procrastination.  Let's start!

It all begins with your basic choux pastry.  Fancy words; basic technique.

Heat your water, milk, butter, sugar and salt in a medium saucepan over medium heat.

Dump your flour in all at once and stir like crazy.

Remove your dough from the heat, let it cool a bit and add your eggs.  You don't want scrambled eggs here, people.  So let it cool down first for a couple of minutes.  (Apparently you can use a food processor for this step - me, I can't be bothered getting out a big ol' machine to do something my burly arms can do.  Plus I don't have a food processor.  Actually, I don't have burly arms either.)

It will be a soupy mess, but don't fret.  Just keep stirring until combined.

Put the pastry into a pastry bag with a star nozzle and deep fry these babies until cooked, golden and deep-fried delicious.

Dust with icing sugar (or cinnamon and icing sugar mix) and serve with hot dipping/drinking chocolate.

Eat and enjoy!!

Adapted from The Age (I think).


100ml milk
80g butter
1 ½ tsp caster sugar
½ tsp pouring salt
120g plain flour
3 large eggs, lightly beaten
1L vegetable oil, for deep-frying
½ cup icing sugar, mixed with
3 pinches ground cinnamon


1.     Combine 100ml water, milk, butter, sugar and salt in a medium saucepan over medium heat.
2.     Bring to the boil.
3.     Add flour and stir quickly with a wooden spoon to combine. 
4.     Cook for 3-5 minutes over medium heat, stirring constantly.
5.     Spoon mixture into a food processor and add eggs, processing until mixture is smooth.
6.     Heat oil in a large pan over high heat until oil reaches 180°C on a sugar thermometer.
7.     Oil a spatula, then use a large piping bag with a star nozzle to pipe a string onto the blade.
8.     Slip churros into the hot oil.  Cook for 4-5 minutes, turning often, or until golden and cooked.
9.     Drain on paper towel. 
10.   Repeat with remaining mixture.
11.   Dust with icing sugar mixture and serve with hot chocolate.

For more crafting and cooking goodness, check out these ideas!

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