The Churros Recipe These cinnamon- and sugar-sprinkled Spanish snacks take minutes to make and will be devoured just as quickly. Try them dipped in hot chocolate.
Ingredients:
2 tbsp unsalted butter
1 1⁄2 cups all-purpose flour
1⁄4 cup sugar
1 tsp baking powder
1 quart (1 liter) sunflower or vegetable oil, for frying
1 tsp cinnamon
Method:
1 Measure 3⁄4 cup boiling water into a bowl. Add the butter and stir until it melts. Sift together the flour, 2 tablespoons of the sugar, and the baking powder into a bowl.
2 Make a well in the center of the flour mixture and slowly pour in the hot butter mixture, beating, until you have a thick paste (you may not need all the liquid). Leave the mixture to cool and rest for 5 minutes.
3 Pour the oil into a large, heavy-bottomed saucepan to a depth of at least 4in (10cm) and heat it to 340–350°F (170–180°C).
4 Keep the saucepan lid nearby and never leave the hot oil unattended. Regulate the temperature, making sure it remains even, or the churros will burn.
5 Place the cooled mixture into the piping bag. Pipe scant 3in (7cm) lengths of the dough into the hot oil, using a pair of scissors to snip off the ends. Do not crowd the pan, or the temperature of the oil will go down.
6 Cook the churros for 1–2 minutes on each side, turning them when they are golden brown.
7 When done, remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat when finished frying.
8 Mix the remaining sugar and the cinnamon together on a plate and toss the churros in the mixture while still hot.
9 Leave to cool for 5–10 minutes before serving while still warm. STORE These will keep in an airtight container for 1 day.
BAKER’S TIP:
Churros are an almost instant treat, and can be made in only a few minutes. The batter can be enriched with egg yolk, butter, or milk, but the basic quantities of liquid to dry ingredients should be maintained. The thinner the batter, the lighter the results, but frying with a liquid batter takes a little practice.
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| Churros Recipe |