Churros
Churros are very famous fried dough pastries which can be found in Spain, Portugal and South America. Churros are usually eaten either with hot chocolate, dulce de leche or simply with sugar but many people also eat them with jam, lemon curd or peanut butter. Churros are delicious no matter what you eat them with.
Last year I received a churrera as a present so I was able to use this when making the churros. A churrera is a machine made to make churros - it gives the churros their famous star shape and it helps you squeeze the air out of the dough properly. You can also make churros without a churrera but you will need a pastry sleeve and will have to work the dough well with your hands. Pressing the thick dough out of the pastry sleeve will require some muscle work but it will definitely be worth it!
Once your churros are fried make sure you serve them right away - no one wants a stale and old churro.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ingredients for 4 servings:
All purpose flour - 250 g
Water - 250 g
Salt - 1 teaspoon
Sugar
Olive oil or Sunflower oil
“Churrera” or Pastry bag/sleeve
Preparation:
Take a bowl and add in the flour. Put aside.
Take a pot and heat the water and a teaspoon of salt.
As soon as the water starts to boil pour in the bowl with the flour at once and start mixing everything together with a wooden spoon. The result will be a thick and sticky mixture.
We introduce the mixture in the “churrera” and compact the mixture tightly. This will avoid the air getting stuck inside which could cause the oil to sprinkle when we fry the churros.
If you don’t have a “churrera” you can use a pastry sleeve but the result will not be as good (mainly the shape will be different). Try to press the pastry as much as possible.
On top of a kitchen towel press the “Churrera” or pastry sleeve to create the raw “churros”. Cut the churros with a knife once you get to around 8/10 cm.
In a big deep pan we heat a big amount of oil. There should be enough oil to cover the churros completely.
When the oil is at 195°C/200°C we can start frying our churros.
Be careful - if you didn’t use a churrera there could be some air in your dough.
When the churros have a nice golden color remove from the oil. Sprinkle with sugar and enjoy!