I invite you to the most delicious recipe for churros for dessert! We deep fry these really tasty and easy to prepare Spanish sweets called churros. I offer them plain or sprinkled with powdered sugar.
Ingredients for Churros
- A little over 1/4 stick of butter (60 g) and a glass of water (250 ml)
- 140 g of one unfinished cup of flour
- One large egg
- One tablespoon of sugar
- 1/4 teaspoon of salt
- Half a teaspoon of vanilla extract
- 500 milliliters or more vegetable oil for frying
- Two teaspoons of powdered sugar to sprinkle the cookies
Churros
To prepare churros you will need: a medium-sized frying pan for frying cookies in oil; tongs for turning the cookies over and removing the fat (you can also use a flat metal colander for this purpose); a wooden spoon or spatula with a rubber tip for combining the dough; hand mixer (not required,
although it allows you to knead warm dough faster and easier); a bag of candies at least 35 cm in size; star-shaped butt with a hole about 1 cm in diameter; several pieces of paper towels; a colander to sprinkle the rosettes with powdered sugar (skip if you prefer to use powdered sugar to sprinkle the churros); Alternatively, use a candy thermometer to regulate the oil heating process.
I used a 1cm diameter piping tip to create 35 churros, each about 10cm long.
I suggest reading the recipe from start to finish before you start making churros. Familiarizing yourself with the recipe will enable you to make appropriate preparations. Spanish churros are traditionally cooked without eggs.
My recipe calls for one large egg, which improves the flavor and creates a wonderful rise in churros. The iconic Polish choux pastry is produced according to recipes requiring the addition of eggs.
Step 1: Combine the ingredients and melt the butter.
Put 60 grams of real butter, i.e. a little more than 1/4 stick, into a medium-sized pot. Add a cup of water, 1/4 teaspoon of salt and a tablespoon of sugar. a glass with a capacity of 250 milliliters. Once the butter has completely dissolved in the water, reduce the heat to medium. Boil water and butter.Melt the butter with the additions.
Step 2: Add flour
Immediately pour less than a glass of wheat flour, butter and sugar into boiling water. Do it right. Don’t wait until the water in the pot starts to evaporate. Both wheat cake flour and all-purpose wheat flour are suitable.
Step 3: Mix the dough
If possible, start mixing the dough immediately with a wooden spoon or rubber-tipped spatula. Always keep the pot on fire. This time on low power. After mixing, knead the dough for no longer than two minutes. After this time it should become smooth.
Step 4: Add the egg
To let the cake cool slightly but still be very warm, place the pot with the cake on the counter for a few minutes. After this time, add a little vanilla essence to the dough. You can use paste, homemade vanilla sugar or even vanilla oil. Add one large egg and immediately knead the dough. I suggest using a mixer for this purpose.
Step 5: Combine the dough.
While mixing, the dough will begin to break into lumps. Eventually, however, it will go away and take on the consistency of a thick pudding. It’s time to prepare the dough for Spanish churros. It’s frying now 🙂
Step 6: Let the oil heat up.
Transfer 500 ml of vegetable oil to a medium-sized frying pan. I suggest using canola, rice or grapeseed oil. The correct oil temperature is crucial when frying churros. Place the pan filled with oil on the burner. After setting the burner to medium power, wait patiently until the oil and the bowl reach a temperature of 180 degrees.
I suggest using a candy thermometer if you have one. If you don’t have a thermometer, be patient and heat the oil over medium heat for a few minutes. If a ball of dough “thrown” into the oil begins to fry intensely, creating a ring of bubbles around it, it means that the oil is perfectly hot.
Fry the Churros in step 7 of the recipe.
Transfer the dough to a larger pastry bag with a star-shaped recess and a tip about 1 cm in diameter. I recommend using a reusable bag or sack. Pressing cookies from heavier dough may cause disposable bags to break.
Squeeze about 10 cm of churros into the hot oil. When the dough reaches the desired length, cut it off with a knife or scissors, as it will not “fall off” on its own. Squeeze the churros with one hand and cut them off with the other, working quickly and gently. A few pieces at a time, squeeze.
Churros should be fried for two minutes on each side. The cakes should brown well. If you fish them out too early, you risk them being too wet inside. In the case of the churros shown in the photo, you need at least one more minute of frying.
In step eight, roll in sugar.
Using metal tongs or a strainer, soak each portion of churros and set aside on a paper towel. Avoid immediately roll them in sugar, as this may cause excessive amounts of them to stick to the cookies, and some of them may even fall apart and cause the whole thing to stick together. After a few minutes, wait and roll up or sprinkle the churros with fine sugar. You can also mix sugar with a small amount of cinnamon in advance.
If you prefer, you can lightly sprinkle the cookies with powdered sugar once they have cooled slightly, instead of covering the churros with them. Chocolate goes great with churros. My universal chocolate icing works great for dipping cookies.
Put your hands in sugar
Churros are delicious and warm, but they taste even better cold. They have a crispy and crunchy texture. The inside is cooked, fluffy and moist. Once cooled and wrapped in a morning newspaper and food bag, they stay crisp and fresh for several hours. Over time, they become flexible and stretchy.
Enjoy your meal!
