Monday, January 23, 2012

Xurros (Andorran Baked Pastry)

Just as hot chocolate and whipped cream go hand-in-hand here, in Andorra and the Catalan-region of Spain, you can't have xocolata espanyola without xurros.


These were so easy to make and Dylan loved getting to shake them to coat them in the cinnamon-sugar mixture.

Dough
2 T organic granulated sugar
1/3 C butter
1 C water
1 C white whole wheat flower
2 eggs
Coating
1/2 C organic granulated sugar
1 T ground cinnamon
Preheat the oven to 425°F. Line a baking stone with parchment paper.

In a medium saucepan, combine 1 C water, sugar, and butter Bring to a boil and boil for 10. Remove from heat and add flour, beating with large wooden spoon until well blended. Add in beaten eggs and stir into flour mixture until completely incorporated. Typically you would spoon the dough into pastry bag with large star tip and squeeze dough onto baking sheet in 4-inch strips, leaving space for each churro to expand. I didn't have a pastry bag, so we just spooned the batter onto the parchment, pulling them into strips. Bake for 10 minutes or until golden brown.


In a large paper bag, combine sugar and cinnamon. Add the hot urros and shake to cover. Serve with small cups of xocolata espanyola.

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