Milled Wheat Sourdough Discard Mexican Churros Recipe
Milled wheat sourdough discard Mexican churros recipe offer a unique twist on the classic churro, blending the hearty, nutty flavor of fresh-milled whole wheat flour with the tangy richness of sourdough. These churros are crispy on the outside, tender on the inside, and coated with a delicious cinnamon-sugar dusting. Perfect for those who love artisanal baked goods, this recipe elevates the traditional churro with the added depth and health benefits of whole grains and sourdough fermentation.
Whether it’s served as a sweet treat for Cinco de Mayo or as a dessert at Sunday brunch, milled wheat sourdough churros bring a delightful fusion of flavors and textures, making them a must-try for any pastry lover on any occasion!
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What You Will Need
Deep pan
Paper towels
Baking sheet
Parchment paper
Airtight container (for leftover churros)
Pair of kitchen scissors
Piping bag (pastry bag) fitted with a large star tip
Ingredients for Homemade Churros
For the Churro Dough:
- 1 1/4 cups (150g) fresh-milled soft wheat berries (milled on pastry setting)
- 3/4 cup (177g) water
- 1/2 cup (100g) sourdough starter (discard or active)
- 1/2 cup (113g) unsalted butter
- 1 tablespoon (25g) sugar in the raw or white sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Cinnamon Sugar Coating
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
For Frying
- Coconut oil, vegetable oil, or prefered frying oil (enough for deep frying)
Sourdough Discard Churros
- Make the Churro Dough:
- In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture is simmering.
- Add the fresh-milled wheat flour to the saucepan. Stir constantly with a wooden spoon until the dough pulls away from the sides and forms a thick ball, about 3-4 minutes.
- Remove from heat and let the dough cool slightly, for about 5-10 minutes.
- Once the dough has cooled, add the eggs one at a time, stirring well after each addition. This will make the dough smooth and glossy.
- Stir in the sourdough starter, cinnamon, and vanilla extract. Mix until everything is fully incorporated. At this point the dough can be covered and placed into the fridge for a long fermentation. Otherwise, proceed to the next step.
- Prepare the Cinnamon Sugar Coating:
- In a small bowl, combine the sugar and cinnamon. Set aside.
- Heat the Oil:
- Heat the frying oil in a large, heavy-bottomed pot or deep fryer over medium heat. You want the oil to be around 350°F (175°C) for frying.
- Pipe the Churros:
- Once the oil heats, transfer the churro dough into a piping bag fitted with a large star tip.
- Carefully pipe strips of dough (about 2-6 inches long, depending on the size of your pot) into the hot oil. You can use kitchen scissors to cut the dough as you pipe.
- Fry the piped churros for about 45 seconds to 1 minute on each side, or until they are golden brown and crispy.
- Coat in Cinnamon Sugar Mixture:
- Once fried, use a slotted spoon to transfer the churros to a paper towel-lined plate to drain excess oil.
- While still warm, roll the fried churros in the cinnamon-sugar mixture, making sure they are fully coated.
- Serve:
- Serve immediately with a creamy chocolate sauce, caramel, or enjoy them on their own!
TIPS
- Adding the dough to the piping bag without making a mess can be tricky! The best way to do this is to cut the bag to fit your star tip. Then, using a mason jar, place the bag into the jar with the star tip entering first. Fold the bag over the outside of the jar (like a sleeve). Next use a spoon to fill your bag with the dough. You will notice that as you fill the bag, the dough will start to ooze out of the tip, and into the mason jar and not on your counter.
- After piping your first batch of Mexican churros, place the bag back into the jar, so that any excess dough will land in your jar and again, not on your counter!
More Great Recipes Using Sourdough Discard
Milled Whole Wheat Sourdough Discard Hot Cross Buns
Fresh Milled Whole Wheat Sourdough Discard Donuts
Homemade Sourdough Whole Wheat English Muffins
Best Cream of Wheat Recipe Made with Milled Flour
Best Whole Wheat Sourdough Discard Tortillas Recipe
Milled Wheat Sourdough Discard Mexican Churros Recipe
Milled wheat sourdough discard Mexican churros recipe offer a unique twist on the classic churro, blending the hearty, nutty flavor of fresh-milled whole wheat flour with the tangy richness of sourdough. These churros are crispy on the outside, tender on the inside, and coated with a delicious cinnamon-sugar dusting.
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Servings: 0
Equipment
- Deep pan
- Paper towels
- Baking sheet
- Parchment paper
- Airtight container (for leftover churros)
- Pair of kitchen scissors
- Piping bag (pastry bag) fitted with a large star tip
Ingredients
For the Churro Dough:
- 1 1/4 cups 150g fresh-milled soft wheat berries (milled on pastry setting)
- 3/4 cup 177g water
- 1/2 cup 100g sourdough starter (discard or active)
- 1/2 cup 113g unsalted butter
- 1 tablespoon 25g sugar in the raw or white sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon optional
Cinnamon Sugar Coating
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
For Frying
- Coconut oil vegetable oil, or prefered frying oil (enough for deep frying)
Instructions
Make the Churro Dough:
- In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture is simmering.
- Add the fresh-milled wheat flour to the saucepan. Stir constantly with a wooden spoon until the dough pulls away from the sides and forms a thick ball, about 3-4 minutes.
- Remove from heat and let the dough cool slightly, for about 5-10 minutes.
- Once the dough has cooled, add the eggs one at a time, stirring well after each addition. This will make the dough smooth and glossy.
- Stir in the sourdough starter, cinnamon, and vanilla extract. Mix until everything is fully incorporated. At this point the dough can be covered and placed into the fridge for a long fermentation. Otherwise, proceed to the next step.
Prepare the Cinnamon Sugar Coating:
- In a small bowl, combine the sugar and cinnamon. Set aside.
Heat the Oil:
- Heat the frying oil in a large, heavy-bottomed pot or deep fryer over medium heat. You want the oil to be around 350°F (175°C) for frying.
Pipe the Churros:
- Once the oil heats, transfer the churro dough into a piping bag fitted with a large star tip.
- Carefully pipe strips of dough (about 2-6 inches long, depending on the size of your pot) into the hot oil. You can use kitchen scissors to cut the dough as you pipe.
- Fry the piped churros for about 45 seconds to 1 minute on each side, or until they are golden brown and crispy.
Coat in Cinnamon Sugar Mixture:
- Once fried, use a slotted spoon to transfer the churros to a paper towel-lined plate to drain excess oil.
- While still warm, roll the fried churros in the cinnamon-sugar mixture, making sure they are fully coated.
Serve:
- Serve immediately with a creamy chocolate sauce, caramel, or enjoy them on their own!
