Originating from the Iberian Peninsula, churros have travelled across the world. Traditionally these are had hot with molten chocolate, either drizzled or served on the side, but in this recipe, the accompaniment is an almond crème infused with saffron, cardamom powder and nutmeg
Method
Preparing and Frying Churros Dough
Boil the Base: In a saucepan, heat water, butter, sugar and salt. Bring to a boil and let the
butter fully melt.
Add Dry Ingredients: Reduce the heat. Add all-purpose flour and almond powder at once. Stir continuously until the dough forms a smooth ball and pulls away from the sides of the pan. Remove from heat and allow the dough to cool for 5 to 7 minutes. Add vanilla essence and mix well.
Pipe the Dough: Transfer the dough to a piping bag fitted with a star nozzle. Heat oil to 170-180 degrees C. Pipe the dough directly into the oil, cutting into desired lengths using scissors. Fry until golden brown and crisp. Remove and drain on absorbent paper.
Coating the Churros: Mix sugar and cinnamon powder. Roll warm churros on the coating mixture until evenly covered.
Making Badam Crème
Warm 240 ml milk in a saucepan over low-medium heat. Add saffron, cardamom powder and nutmeg. Stir gently.
Mix in condensed milk and almond powder. Continue cooking, stirring constantly. Let the cream simmer for 3 to 5 minutes until it reaches a rich, creamy consistency. Remove from heat and cool slightly before serving.
Serving Suggestion
Serve the Badam Churros fresh and warm, generously drizzled with Badam Crème or alongside a bowl for dipping.
Garnish with crushed almonds and pistachios to enhance flavour and presentation.
