Post by Sylvia on Dec 16, 2008 5:36:46 GMT -6
Thanks to our Spanish friends Maria and her partner Gonzales for the following recipe. Believe me it wasn’t easy - Maria speaks only Spanish, my DH’s Spanish is good, mine is non-existent, (as for Gonzales - he was entertaining), but we enjoy them so much all the effort was worth it. Maria has a machine for making the churros, but I draw the line there and use a piping bag.
Spanish Churros are very similar to dough nuts without the yeast.
Churros
6 Portions
14fl.oz/400ml water
1 tbsp sunflower oil
pinch salt
13oz/250g flour
1 egg, beaten
oil for frying
To Serve
caster sugar
How to make the Batter:
Bring the water to the boil in a saucepan with the salt. Add all the flour to the boiling water and beat it until it comes away from the sides of the pan. Remove the pan from the heat and allow it o cool slightly. Add the egg to the dough and beat it in until it is well combined
Spoon the batter into the piping bag, with a star shape nozzle and pipe out 4”/10cm long churros, until you have used all the batter. The length of each churro is optional.
You can use a deep fat fryer or pour oil in a deep frying pan so that it is 2”/5 cm deep, place it over a high heat. When the oil is very hot reduce the heat to moderate. Place 3-4 churros in the pan and cook them for 3-5 minutes, turning them halfway through cooking, the churros should be pale golden. Remove them from the oil and drain them on kitchen paper. Serve or keep them warm while you prepare the remaining churros.
Serve the churros hot coated in caster sugar or serve with caster sugar for dipping. The Spanish eat these with a large bowl of coffee or hot chocolate and dunk the churros mmmmm, that in itself is an art. I had a white Teeshirt on - well.
The churros can also be drizzled with chocolate or cream the options are only as good as your imagination.
Maria did manage to get through to us that there are many, many variations, some are made with potato etc.
If you have a churro recipe, I would love to hear from you.
Sylvia446
Spanish Churros are very similar to dough nuts without the yeast.
Churros
6 Portions
14fl.oz/400ml water
1 tbsp sunflower oil
pinch salt
13oz/250g flour
1 egg, beaten
oil for frying
To Serve
caster sugar
How to make the Batter:
Bring the water to the boil in a saucepan with the salt. Add all the flour to the boiling water and beat it until it comes away from the sides of the pan. Remove the pan from the heat and allow it o cool slightly. Add the egg to the dough and beat it in until it is well combined
Spoon the batter into the piping bag, with a star shape nozzle and pipe out 4”/10cm long churros, until you have used all the batter. The length of each churro is optional.
You can use a deep fat fryer or pour oil in a deep frying pan so that it is 2”/5 cm deep, place it over a high heat. When the oil is very hot reduce the heat to moderate. Place 3-4 churros in the pan and cook them for 3-5 minutes, turning them halfway through cooking, the churros should be pale golden. Remove them from the oil and drain them on kitchen paper. Serve or keep them warm while you prepare the remaining churros.
Serve the churros hot coated in caster sugar or serve with caster sugar for dipping. The Spanish eat these with a large bowl of coffee or hot chocolate and dunk the churros mmmmm, that in itself is an art. I had a white Teeshirt on - well.
The churros can also be drizzled with chocolate or cream the options are only as good as your imagination.
Maria did manage to get through to us that there are many, many variations, some are made with potato etc.
If you have a churro recipe, I would love to hear from you.
Sylvia446