Before we talk about the recipe. I want to share a happy news from our family. Our new family member finally here. And it’s a girl! She was born last week. Everything happened very quick. Woke up from sudden stomach ache at around 21.30, went to hospital by ambulance and half an hour later she was born. That quick. Although I gave birth by my self (husband has to take care of our oldest daughter until his mum comes from another town), but thankfully everything went well. And by lunch we already back home again.
So I’m guessing it’ll be even more quiet here. But I have more energy now and feel a lot lighter, the only thing that will keep me away from the blog is my new girl. I just want to cuddle and snuggle with her. You understand that right? 😉
Okay, now we’re back to the recipe. I’ve made churros before here. It turned out well and tasty but I had to change the recipe a little a bit. And to be honest, I really don’t like making deep fried foods. Eating them is fine with me, but using lots of oil for a certain food plus the mess.. err… no thanks.
I made this before my baby is here (obviously, I haven’t cooked since she was born, nice eh? 😛 ). The recipe is from sprinkle bakes. I really like all her recipes, they’re all look very pretty and tasty too. And I didn’t change anything in this recipe.
- 2 tbsp light brown sugar
- 1/2 tsp salt
- 1/3 cup unsalted butter
- 1 cup all purpose flour
- 2 large eggs
- 1 cup water
- 1/4 cup sugar
- 1 tsp ground cinnamon
- Preheat oven to 200°C. Prepare the baking tray with baking paper on it. Set aside.
- In a medium pot, stir together water, brown sugar and salt. Add butter. Cook over medium heat. Heat until the butter is melted and the mixture started to boil.
- Remove from the heat, add in flour, stir well with wooden spoon until incorporated and the dough isn’t sticky to the pot anymore.
- Add egg to the dough mixture one by one and beat until incorporated.
- Transfer the dough into a piping bag with a star nozzle (optional) and pipe into desire shape on the baking tray. Cut the end of the dough with scissors to have a clean cut.
- Bake for around 10 to 12 minutes or until slightly puffed. Remove from the oven to cool down a little bit before rolling them into the sugar-cinnamon mixture.
- Serve warm with chocolate sauce.
*For more tips, head over to sprinkle bakes’ site.
For the chocolate sauce, you can use any recipes or even store bought (I’m thinking dipping them in nutella must be very nice too 😀 )
And oh, just in case you want to see our new family member, you can check my husband’s flickr here.