back in 2005 when i first opened my bakery, i was really good at testing recipes and not gaining weight. i’d carefully bake something, have a single bite for taste - SPIT THAT BITE OUT - and that was that.
and now it’s 2011. and i’m developing recipes for the new bakery. and i’m eating multiple slices/pieces/spoonfuls and i haven’t spit a bite out yet. what is wrong with me? i literally have zero self-control. here’s an example:
yesterday i forgot to eat breakfast. when i got to work i had a small bowl of yogurt with honey-preserved hazelnuts on top (it’ll be on the breakfast menu at the new bakery.) after that, i baked off a few sheet trays of buttery sugar cookies…and then i ate 8 of them. the first cookie was when i realized i had finally arrived at THE recipe. the next 7 were because i couldn’t ignore the deliciousness of the salty, buttery, vanilla-y cookies. next up: chocolate custard. with felchlin chocolate. i ate at least a cup of it when it was still hot. then i sampled it after it cooled. and then - then - i baked off some tart shells, filled the tart shells with the chocolate custard, topped them with honey and toasted hazelnuts and ate three of them. in a row. while barely taking a breath.
it’s a good thing we had salad for dinner.
and now it’s saturday morning. and i check in on my man hugh fearnley-whittingstall. and his weekend column in the guardian features fried foods. fried foods like churros. i will not make them. i will not make them. i will not make them. i will not. not. not.
here’s hugh’s recipe - word for word. make these. eat them. then send me a note telling me all about it. please?
A pinch of salt
130g plain flour, sifted
½ tsp baking powder
3 eggs, lightly beaten
Vegetable oil, for frying
4 tbsp caster sugar
¼ tsp ground cinnamon (optional)
To make the dough, put 250ml water, the butter and salt into a saucepan and bring to a rolling boil. Lower the heat and beat in the flour and baking powder. Stir vigorously until the batter pulls away from the sides of the pan and forms a ball – about a minute. Remove from heat, beat in the eggs until smooth, then leave the dough to rest for 10 minutes.
Prepare to fry the churros by heating 4cm oil in a deep pan to 160C/325F.
Spoon the mixture into a piping bag fitted with a large, star-shaped tip. Squeeze 8cm strips of dough into the hot oil. Fry four strips at a time until golden brown, turning once – about two minutes on each side – then drain on kitchen paper. Mix the sugar and the cinnamon, if using, and toss the churros in the mixture while still warm. Serve immediately.