Photo: Lila la Loop
Churros with toffee sauce – crispy and caramelly
Crispy, golden brown, and irresistibly sweet – churros are no longer confined to Spanish streets. Even in the heart of the Ruhr region, where pithead towers once dominated the landscape, these deep-fried dough sticks have found their place – as a sweet reminder of faraway places and as a symbol of enjoyment after hard work.
On Baldeneysee, In Essen's green jewel, the history of mining is still palpable: where coal was once loaded, walkers now stroll along the river promenade. And what could be better for a relaxing afternoon by the water than a plate of freshly baked churros, perhaps even with a touch of Ruhr area charm – served with homemade caramel sauce and a view of the Zeche Carl Funke?
In the Ruhr region, where coal and steel once dominated life, a unique cultural melting pot has developed over the decades. People from all over the world came here to work, to live – and to bring their traditions with them. Among them are many families with Spanish roots who have enriched the region with their zest for life, their language, and of course, their cuisine since the 1960s.
Today, the Ruhr region is not only a place steeped in industrial history, but also a symbol of vibrant diversity. Whether in Duisburg, Essen, or Dortmund – tapas bars, flamenco clubs, and Spanish festivals have long been part of the cityscape. At the Baldeneysee site, where the Zeche Carl Funke coal mine once extracted coal, you'll now find joggers, families, and those who enjoy life – often with a sweet snack in hand.
Churros, the crispy dough sticks from Spain, fit perfectly into this setting. They are more than just a pastry – they are a piece of home for many, a culinary link between tradition and modernity. In a region known for its warmth and openness, churros are not only served at street festivals or in cafés, but also in the kitchens of those who combine their roots with new ways of life.
This Recipe This is a tribute to the multicultural Ruhr region, to the people who have shaped it – and to the sweet moments that connect us. Whether at the Baldeneysee with a view of the old pithead towers or in the comfort of your own living room: Churros as a delicious taste of Spain in the melting pot of cultures in the heart of the Ruhr.
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 30 minutes | 12 | simply | German |
Ingredients
For the dough 75 g butter
250 ml water
1 pinch of salt
110 g flour
3 eggs
Besides that 1.5 liters of sunflower oil
200 g sugar
2 tablespoons cinnamon sugar
For the toffee sauce 150 g sugar
75 g butter
75 g double cream
1 pinch of salt
preparation
1. Bring butter, water, and salt to a boil in a saucepan, stirring constantly. Sift in the flour and stir it in with a wooden spoon. Turn off the heat and use the residual heat of the pan. Continue stirring until the dough pulls away from the sides of the pan and forms a ball. Transfer the dough ball to a mixing bowl and combine it with the eggs until a smooth batter forms.
2. Heat oil in a wide pot to 180°C. Mix sugar and cinnamon sugar in a shallow bowl. Fill a piping bag fitted with a large star nozzle with the dough.
3. Pipe 4 strips of dough directly into the hot oil. Fry for about 5 minutes until golden brown, turning occasionally. Remove the churros, drain well, and while still hot, roll them in the sugar mixture. Repeat this step until all the dough is used. Churros are best served fresh.
4. A quick toffee sauce makes a great dip for churros. To make it, lightly caramelize sugar in a pan. Add butter, crème fraîche, and salt, and let it simmer gently until the solidified sugar has dissolved and a delicious sauce has formed.
| Recipe by: |
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| Bianca Killmann |