Category: Dessert, Valentine's Day
Yields:
12 Servings
Difficulty: Easy
Prep Time: 1 Hr
Cook Time:
15 Mins
Total Time:
1 Hr 15 Mins
Welcome back to another delicious lactose free recipe. This week’s recipe is a classic Spanish dessert. A sweet dough, deep fried and smothered in cinnamon sugar. Piped into a little heart these churros are simply divine.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Cooking with oil always makes me a little anxious. There are so many things that can go wrong, and you always see so many horror stories regarding deep frying. Please read these tips before you attempt this recipe.
- Keep kids and pets away.
- Always stay in the kitchen when you are frying.
- Keep an eye on the oil, if you see wisps of smoke or the oil smells turn off the burner / stove immediately and very carefully remove the saucepan to the side. Smoke is a danger sign that the oil is too hot.
- Heat the oil slowly.
- Add the food gently to the pot so the oil doesn’t splatter and burn you.
- Always keep a lid beside the pan. If you have a fire slide the lid on top of the pan and turn the stove off. Let the saucepan cool down. Don’t remove the lid or it may ignite again. Call for help if you feel uncomfortable. DO NOT USE WATER ON AN OIL FIRE. Seriously please watch the following video.
- https://www.youtube.com/watch?v=v3F4c5o4J7M
- If there is a fire that can not easily be contained evacuate from the house and call the fire department in your country.
- Oil is very dangerous when used incorrectly please respect it.
Ingredients
Adjust Servings
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Dough
- Equipment
Instructions
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Sift the flour into a bowl and set aside. This is very important. If there are any large lumps of flour they will be very tricky to get out. Trust me I have tried and spent a good 15 minutes picking through the pastry.
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In a medium saucepan place the water, sugar, margarine, vanilla essence, and almond essence. Place on a low heat Stir until the sugar has dissolved.
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Increase the heat . The margarine will start to melt.
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Bring the mixture to a rolling boil.
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Once the mixture has come to a rolling boil remove from the heat. Pour all the flour in the mixture and quickly beat with a wooden spoon. Keep mixing until the mixture comes away from the side of the saucepan. It will look slightly like smooth mashed potato.
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Tip the mixture onto a large plate or bowl and flatten. Leave to cool completely.
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Crack the eggs and place in a bowl. Lightly beat.
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Beat the mixture until it breaks up.
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When the mixture is completely cool (not warm) place into a bowl. Add the eggs in a little at a time. Mix well each time. Continue until it becomes a lovely smooth paste.
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Spoon the dough into a piping bag fitted with an 1M open star piping tip (Wilton).
- Prepare two baking trays with baking paper.
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Gently pipe hearts onto the baking paper until you have used up all the dough.
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Use some scissors to cut out the hearts so they are all separated.
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Place the sugar and cinnamon into a bowl.
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Mix well.
- Place some canola oil in a large saucepan and heat to around 180C.
- - Keep an eye on the oil, if you see wisps of smoke or the oil smells turn off the burner / stove immediately and very carefully remove the saucepan to the side. Smoke is a danger sign that the oil is too hot.
- - Always keep a lid beside the pan. If you have a fire slide the lid on top of the pan and turn the stove off. Let the saucepan cool down. Don’t remove the lid or it may ignite again. Call for help if you feel uncomfortable. DO NOT USE WATER ON AN OIL FIRE.
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Very gently drop a square into the oil. Quickly remove the baking paper.
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Cook until you can see the bottom is starting to turn golden brown. Use a slotted spoon and turn the heart over. Cook until they are a deep golden colour.
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Place onto a tray to cool down slightly.
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Dip the doughnut into the cinnamon sugar and generously coat.
- Place onto a clean tray.
- Keep frying all the churros are all done.
- Congratulations you have made cinnamon heart churros.
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Serve, devour and enjoy.
