Recipe: Churros - part 2 (orange)

boil the milk, sugar, and butter

As happy as I have been with the churro recipe in the previous post, I started to wonder if it could be better, and pondered a few simple substitutions and adjustments.  Much like when I was playing with the buttermilk doughnuts, I was thinking of things like the fact that milk tastes better than water, and the fact that citrus zest helps lighten an inherently "heavy" product.  I generally like to have a single "go to" recipe for things like this, but despite the fact that the recipes are very similar, the difference in the final product warrants it's own entry.  Some of you may want to use this recipe as your "go to" churro recipe - I'm seriously considering it - not only are they delicious, the citrus sets them apart as something unique.  A friend of ours even had one the day after and couldn't stop raving about it.

You will need:

work in the flour and zest

120g / 1/2C             butter

250ml / 2C              milk

60ml / 1/4C             sugar 

5ml / 1tsp                vanilla paste

2                              orange zest

500ml / 2C              flour

10ml / 2tsp              baking powder

2.5ml / 1/2tsp          kosher salt

4                              eggs

Method:

beat in the eggs

 - put the milk, sugar, vanilla and salt in a sauce pot and bring to a simmer

 - sift the flour and baking powder together

 - zest the oranges

 - when the milk comes to a simmer, drop in the zest, then the flour mix

 - work with a wooden spoon until the paste is combined and thick

 - transfer to a mixing machine with a paddle and start beating

 - beat the eggs in one at a time, completely mixing in each time

 - set up a piping bag with a star tip and fill with the batter

 - fry at 350F / 177C until golden brown
 - drain on paper towel
 - toss in sugar and serve

pipe into the fryer