Churros with Fruit Sauce
Pétalo
These rich churros rolled in sugar with cinnamon are perfect for this September 16. The best of all is that they are accompanied with an acidita and delicious fruit salsita that accompanies them perfectly.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 11/2 cups water
  • 1 teaspoon vanilla essence
  • 1 teaspoon salt
  • 1/2 cups sugar, (100 g) one tablespoon for the dough and the rest to stir the churros
  • 2 cups flour, sifted
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 liters vegetable oil, 1 teaspoon for the dough and the rest for frying
  • 1 tablespoon cinnamon
  • 1 cup strawberries, no rabito, for the sauce
  • 1/2 cups raspberries, , for the sauce
  • 1/2 cups blueberries, , for the sauce
  • 1/2 cups blackberries, , for the sauce
  • 1/4 cups sugar, , for the sauce
  • 1/3 cups water, for the sauce
Preparation
20 mins
30 mins
Low
  • In a pot over medium heat, boil water with vanilla, salt, a spoonful of sugar and a teaspoon of oil.
  • Add flour and cook at low heat for 5 minutes without stopping to move, until it turns golden and takes off from the pot.
  • Beat the dough in the blender , at medium speed to reduce its temperature. Add the egg and baking powder and beat until integrated.
  • Fill a plastic sleeve with curly duya with the previous mixture and reserve.
  • In a pot, heat the oil and drop the mixture forming the churros, cut with the help of scissors.
  • Fry the churros until golden brown and drain on absorbent paper.
  • Mix the cinnamon with the rest of the sugar and stir the churros still hot. Reservation.
  • For fruit sauce, cook fruit with water and sugar over low heat for 20 minutes or until fruit breaks.
  • Serve the churros with the sauce and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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