Difficulty: 3/5
Preparation time: 35 minutes.
A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry—predominantly choux—based snack. The origin is 100% Spanish. Churros are popular in Spain, France, the Philippines, Portugal, Latin America (including Brazil and Spanish-speaking Caribbean islands) and the United States. There are two types of churros in Spain, one which is thin (and sometimes knotted) and the other which is long and thick (porra). They are both normally eaten for breakfast dipped in hot chocolate or café con leche.
The can surf on Internet trying to find the right recipe, but what are you going to read is the perfect recipe. You will need to follow the steps carefully in order to get the churros right. It is not difficult, but it is essential to do the things right, otherwise you will end eating a horrible fried doughnut.
Ingredients:
- 650 ml of Water
- 500 gr of Plain flour
- 3 Spoons of Olive Oil.
- 6 gr of salt
How to prepare Churros.
Add the water in a pan with the 3 spoons of olive oil and the salt. Mix all the ingredients and stir for one minute aprox.
Boil the water with the olive oil and salt, and when is boiling add the flour (quite fast).
Remove the pan from the fire and start moving the doughnut hardly with a spoon. When you can take the doughnut and put it outside the pan, you can use your hands so you can knead the dough properly.
Leave it until warm (around 37 degrees) then insert it into the churrera (you can use a pastry bag with star shape)
Add plenty of oil (sunflower oil) into a pan, when is really, really hot start dropping the churros slowly from the churrera, when they gold, remove them from the pan.
