These Churros filled with Strawberry Jam are a real treat. The crispy exterior of the churros is a perfect combination with the soft, sweet filling of the strawberry jam. In every bite, the warm aromas of the churros melt together with the sweet, fruity taste of the strawberry jam. These churros bring the warm atmosphere of Spain straight to your kitchen!
Strawberry-Filled Churros
Spanish Churros are not just any delicacy. The crispy outside with the soft inside is irresistible. We usually eat it with an outer layer of sugar and cinnamon. But today, I made them with strawberry jam. This fruity, sweet jam is a perfect combination.
And besides the fact that this is incredibly tasty, it is also straightforward to make.
But that aside. For today, a delicious snack: churros which are often eaten in Mexico, combined with our own summer fruits. Delicious combination, easy to prepare and a light and airy dessert.
Strawberry Stuffed Churros
First, we use a basic recipe for making churros batter. We spray this on a baking tray. And then we fry them until they are golden brown. Roll them in sugar for a crispy outside.
Use a skewer to make a hole in the churros and fill it with warm strawberry jam. Eat them right away (but that won't be a problem, I predict).
Top Tip
- Allow the dough to cool slightly before adding the egg. Otherwise, you will immediately cook the egg due to the heat.
- Pipe the churros onto a baking tray lined with baking paper. This way, they don't stick, and you can easily slide them from the paper into the grease.
- Use new frying oil if you are going to fry Churros. Otherwise, the churros will taste the same as the last fryer.
- Heat the jam before you pipe it, and if there are any chunks in it, strain it. This way, it becomes nice and liquid, and the churro fills better.
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📖 Recipe
RECIPE CARD
Ingredients
- 1 cup water
- 2 tablespoons butter
- ¼ teaspoon salt
- 1 ¼ cup all-purpose flour
- 2 eggs, size M
- 4 tablespoons strawberry jam, warm and sieved
- 4 tablespoons sugar, fine
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Instructions
- Place the water, butter, and salt in a pan and bring to a boil. Turn off the heat.
- Immediately add the flour to the boiling water and stir well with a wooden spatula until you have a firm dough without lumps.
- Let rest for 5 minutes, then add the eggs one by one, stirring with the spatula. This takes some strength!
- Place the dough in a piping bag with a nozzle. Cut the churros into 8 cm pieces on a baking tray lined with baking paper. If the dough is too hot, wait a moment before piping.
- Heat the fryer to 355 °F. Fry the churros in the hot oil for 5 minutes, turning them regularly.
- Remove the fried churros from the pan with a slotted spoon and let them drain on kitchen paper.
- Using a toothpick, poke a hole in the side of each churro.
- Fill a pipette or syringe with strawberry jam and pipe the jam into the churros.
- Roll the filled churros in the refined sugar and serve immediately.
Notes
- Allow the dough to cool slightly before adding the egg. Otherwise, you will immediately cook the egg due to the heat.
- Use a nozzle with a serrated nozzle, such as the Wilton 1M or 2D
- Pipe the churros onto a baking tray lined with baking paper. This way, they don't stick, and you can easily slide them from the paper into the grease.
- Use a sturdy piping bag. Churro dough is thick, and you need some strength to make the churros.
- Use new frying oil if you are going to fry Churros. Otherwise, the churros will taste the same as the last fryer. Be careful of oil splashes when frying.
- Heat the jam before you pipe it, and if there are any chunks in it, strain it. This way, it becomes nice and liquid, and the churro fills better.
- Chocolate: Everything tastes delicious with chocolate. Melt the chocolate before adding. Everything tastes delicious with chocolate. Melt the chocolate.
- Nutella: Heat the Nutella and pipe it into the churros.
- Salted Caramel: Who can resist a caramel filling with a hint of sea salt?
- Fruit variations: This is also delicious with other types of jams. Make sure you heat and strain them before adding them.
Nutrition
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