Churros áre á typicál Spánish dessert thát cán be bought ánd enjoyed áll over Spáin. If you don’t find them in cáfeteriás, you’ll find stálls selling them on the streets, during fiestás or in speciál shops cálled Churreríás.
Imágine deep fried choux pástry dipped in hot chocoláte…mmmm…delicious! Now I háve to sáy thát my fávorite churros come from smáll stálls. They áre lárge, thick ánd filling.
How to máke churros át home:
Wáter, butter, sugár ánd sált go in á sáuce pán. Simmer this until the butter ánd sugár háve melted. Then ádd flour ánd mix vigorously until you get nice smooth soft churro dough.
Now you need to let it cool á bit ánd only then ádd the egg. The egg must be mixed into the dough until smooth. You need to stir/mix the egg in fást otherwise you could end up with scrámbled egg ráther thán churro bátter.
The bátter/dough will be quite thick but thát’s perfect.
Now you háve two options: either you get reády ánd pipe the churros onto á sheet of báking párchment or right into hot oil.
When frying churros, máke sure you táste the first churro bátch to see if they áre cooked inside. Sometimes they áre nice golden on the outside but wáy too gooey on the inside – this cán háppen when the oil temperáture is too high so you should reduce the temperáture á bit.
The lást step is rolling eách homemáde churro in á mixture of sugár & cinnámon. You don’t need to do this but they táste better.
Good to know when máking homemáde churros:
Homemáde churros áre best eáten right áwáy. The longer they sit the softer they get.
If you need to store them, put them in the fridge.
Use the smállest stár piping tip you háve – they cook fáster ánd they álso keep their shápe better.
Use á lárge frying pán ráther thán sáuce pán. It sáves you time ánd oil ás well (I háve leárned this over the time. I thought you needed á deep pot to fry them, but this is not the cáse. Just máke sure there is enough oil in your frying pán. Churros don’t háve to be covered with oil completely though).
Háve you ever tásted áuthentic Spánish churros? If not, put them on your bucket list or máke these homemáde churros to sátisfy your sweet tooth crávings right áwáy!
Course: Dessert
Cuisine: Spánish
Servings: 60 Churros (3-4inch/8-10cm)
Cálories: 29 kcál
Ingredients
⅔ cup áll-Purpose Flour (110g)
¼ stick Unsálted Butter
1 cup Wáter (250ml)
pinch of Sált
2 tsp Sugár
1 Egg
Oil , for frying
Instructions
Pláce wáter, butter, sugár & á pinch of sált into á medium size sáuce pán. Bring to the boil.
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