For those who don’t know, churros are a snack made of fried dough, widely used in Spain and Latin America. They are sold in real Churreries, some historical, with a sprinkle of sugar. Imagine them for breakfast dipped in hot chocolate with cinnamon made by you with the ready mix (see recipe at the link).
Being a simple preparation, with only water and flour, churros can also be paired with savory sauces. The shape of churros can also vary, the classic is a stick about 5.5 inches long, or closed in a loop as Catalans do in the north of Spain.
Regarding the recipe, I have seen variations of all kinds on the web, but the common denominator is always water and flour of the same volume, for example: 1 cup of water, 1 cup of flour, and a pinch of salt. I have also tried the variations but was not satisfied, so I will continue making them respecting the simplicity of the ingredients and their humble origins.
In churros’ places of origin, they have the specific tools to form them, the churriera, unless you have one as well, you will need to organize with a silicone piping bag and a large star tip.
I am very satisfied, I can make 25 churros with this recipe, and as you can see from the photos, they are quite lovely.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 25 Pieces
- Cooking methods: Frying
- Cuisine: Spanish
Ingredients
- 14 oz water
- 1 3/4 cups all-purpose flour
- 1/2 tsp fine salt (1/2 level teaspoon)
- 1/2 cup sugar (to sprinkle on top)
- as needed peanut oil (for frying)
Preparation
Put the water in a small pot with the salt and bring it to a boil. Pour in the flour all at once, mix the dough well with a wooden spoon, and keep it on the heat for 1 minute, then turn off the flame.
Pour the dough onto the work surface, slightly greased with a film of oil to prevent sticking. Spread it out a bit and let it cool slightly before proceeding to knead, which should be smooth and homogeneous.
If you don’t have a specific tool for making churros, don’t worry, with a silicone piping bag and a large star tip, you can make them just the same. The dough is not very soft, so you will need to push the dough slightly to form them, but it’s a piece of cake.
Prepare a sheet of parchment or aluminum foil to lay the formed churros on and put the dough still warm into the piping bag. The traditional stick length is 5.5 inches. Choose the shape you prefer, even in a loop, form them, and get ready to fry them. The dose is for 25 churros.
Heat the peanut oil and when it has reached the right temperature, immerse 2 churros at a time. Cook them for 3-4 minutes at most, and when they are a nice amber color, not dark, drain them.
Sprinkle a light layer of sugar on top and enjoy them. With a good cup of hot, creamy chocolate, dip and eat them. Or with cream or whipped cream. They are an unpretentious snack that offers great satisfaction.
