Churros with Fruit Sauce

Pétalo
These delicious churros coated in sugar and cinnamon are perfect for this September 16th. The best part is that they are accompanied by a tangy and delicious fruit sauce that pairs 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 coat 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, without tail, 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 small pot over medium heat, boil the water with the vanilla, salt, one tablespoon of sugar, and one teaspoon of oil.
  • Add the flour all at once and cook over low heat for 5 minutes, stirring continuously until it turns golden and pulls away from the pot.
  • Mix the dough in a mixer at medium speed to reduce its temperature. Add the egg and baking powder and beat until combined.
  • Fill a piping bag with a star tip with the previous mixture and set aside.
  • In a pot, heat the oil and drop the mixture to form the churros, cutting with the help of scissors.
  • Fry the churros until they are golden brown and drain on paper towels.
  • Mix the cinnamon with the rest of the sugar and coat the still-hot churros. Set aside.
  • For the fruit sauce, cook the fruits with the water and sugar over low heat for 20 minutes or until the fruits break down.
  • 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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