Churros! Are churros over? I feel like they were huge for a while there, maybe a year ago, but they seem to have disappeared since then.
They’ll always have a place in my heart, I can tell you (please, no clogged artery jokes).
I love them for the same reason I must constantly try and forget them. They are just so darn easy to make. The recipe I use, which I got from Thomasina Mier’s book Mexican Food Made Simple, via Nigella Lawson’s Kitchen, is hilariously simple.
You literally stir 4 ingredients together with a wooden spoon, and BAM you’re ready to fry. From there you can simply toss them in cinnamon sugar and devour them. But that’s not what I had in mind…
Do you know the blog Lady and Pups? It’s flipping brilliant. Every recipe is totally new, totally creative, and they all look so delicious. The Crack Slurp noodles? Please. I die.
When I saw this recipe for Morning Buns with Peanut Sugar, I knew I had to get some o’ dat peanut sugar in my life, stat.
The only change I made was to add in a healthy dose of salt to the mix. Because peanuts and salt are made for each other.
You probably know by now that wherever you find me + flavoured sugar, you are surely about to find some donuts. It’s no secret that I can’t help it. Jam and Custard. Apple and Caramel. Hot Cross. To quote a terrible 90s movie; somebody stop me.
So here’s how my thinking went. I love donuts. Donuts love sugar. Salty peanut sugar is awesome. Peanuts go great with chocolate. Chocolate is perfect with churros. Churros are a kind of donut. CHURROS WITH SALTY PEANUT SUGAR AND BITTER CHOCOLATE.
This recipe is not kidding around. It is seriously addictive. The savoury taste of the fried churros, the salty-sweet peanut hit of the sugar, the dark bitter chocolate. It’s an assault on your senses, in the best possible way. Every new bite is an explosive force of flavour and sensation. I love it. Try it!
- 3oz (75g) unsalted peanuts
- 5oz (150g) caster sugar
- 1 heaped tsp flake salt
- 4oz (100g) dark chocolate (70% cocoa solids)
- ¼ cup (65ml) cream
- ¼ cup (65ml) brewed coffee
- 2 tbsp maple syrup
- 1 cup minus 2 tbsp (125g) plain flour
- 1 tsp baking powder
- 1 tbsp olive oil
- 1 cup boiling water
- oil, for frying
- First, make the Salty Peanut Sugar. Toast the peanuts in a dry pan over a low heat, just until they take on a light golden colour. Place in the freezer for 10 minutes (this will prevent them turning to a paste when you process them).
- Place the cold peanuts, the sugar and salt into a food processor and pulse until the peanuts are ground down almost completely into the sugar. Place in a shallow bowl and set aside.
- To make the sauce, melt all the ingredients together either in the microwave or in a small saucepan. Stir well to combine the ingredients, and keep warm.
- To make the churros, place about 2 inches (4cm) of canola oil in a small saucepan to heat up, and get out a piping bag with a 1.5cm star shaped nozzle.
- While the oil is heating up, combine the flour, baking powder, olive oil and hot water in a bowl and stir to combine into a stiff paste. Scrape up the past and fill the prepared piping bag.
- To test the oil, squeeze out a small amount of the dough, and snip into the oil with scissors. When it sizzles and turns a light golden brown, the oil is ready.
- Using the same process, snip longer lengths of dough into the oil and fry until a light golden brown, before removing to some paper towel to drain.
- When all the dough is used, toss the churros into the peanut sugar, coating them well, and serve with the warm chocolate sauce. Heaven!
Oh man. Those look amazing! Definitely will be making some soon.
I just drooled on my keyboard. not even kidding.
Mmmm these look amazing! Love the chocolate peanut idea! x
i. churros will never die
2. salty peanut sugar?! AHHHHHHHHHH!
3. i love you.
YES! Long live churros! Viva los churros!
I can’t even with these. Too good!
Churros are still relevant in my life!
Such an innovative application of the peanut sugar (That came out sounding like a robot, oops)!
ALso, kind of obsessed with that teeny little pan, it’s so little and cute! AAAHHH.
The comments that sound like robots are the ones that mean the most to me. So, THANK YOU (robot voice).
I made her peanut sugar, too! I put it on hyomemade fro-yo, but boy, this is an EXCELLENT application for that goodness. I still have some in the freezer! Ready set GO! These look amazeballs
Peanutty sugary fro-yo? Yum!
These are ABSOLUTELY STUNNING! Pinning! :)
Sorry peanut sugar????? This is the best thing I’ve ever heard!
Sarah. Girl. Can we talk about how your recipes and pictures are out of control? I want to crawl through my computer screen, eat the churros, then spend the afternoon with you making crazy stuff in the kitchen. We can make that happen, right?
God, yes please! YES PLEASE!
I adore churros but more than that I LOVE your photos in this post. Gorgeous absolutely gorgeous!
THESE LOOK AMAZING!!! Omigosh girl this is so insane-I’m so into the fact that you covered these churros in salty peanut sugar (I didn’t even know such a thing existed but now that I do…NEEDIT) and then chocolaaaaate!
I hope you are bringing churros back. And I hope they never go away.
churros will never, ever be over.
This is riddddiculous!!!
how did I not know how easy these were to make?! heavenly. especially with the peanut sugar. mmmmm
Dose churros. That’s what’s up.
Love churros! These sound amazing with the salty peanut sugar. Also, that chocolate dipping sauce looks lush!
Whut whut whuuuut?!! Salty peanut sugar?! I might aswell be in heaven!
The first time I tried churros was last year when I went to Mexico, and I have been craving them ever since. These look fantastic!!
OH MY GOOD GOSH YOU ARE BRILLIANT. Every single post. It’s really almost getting to be too much Sarah. I mean my waistband, please. But seriously Churros + peanut sugar?! I didn’t think it was possible for Churros to get any better!!!
Would pistachio s work with this? (Peanut allergy kid)
Yes, absolutely! A different flavour, but totally delicious I’m sure.
i am officially your fan~