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
- 1½ cups fresh-milled soft wheat flour about 214g
- ¾ cup water 177g
- ½ cup unsalted butter 113g
- ½ cup sourdough starter discard or active, 100g
- 1 tablespoon sugar
- ½ teaspoon salt
- 3 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon optional
- ½ teaspoon baking powder optional
Cinnamon Sugar Coating
- ½ cup sugar
- 2 teaspoons cinnamon
For Frying
- Coconut oil vegetable oil, or other preferred frying oil
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.
- Mix the baking powder with the fresh-milled wheat flour, then add it to the saucepan. Stir constantly with a wooden spoon until the dough pulls away from the sides of the pan and forms a thick ball, about 1–2 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!