Churros
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20 Min
10-15 Min
4-6 People
Dessert
Spain / Portugal
While the holiday craze may have passed, the allure of these delectable delights remains on my mind through the cold months, making them the perfect January indulgence. Crafted with simplicity, churros transports me to my sun-soaked Spain, offering a blissful escape through their crispy exterior and melt-in-your-mouth perfection. These easy-to-make, delicious treats serve as a portal to warm memories, morning-after gossips with friends, and a celebration of life's simple joys.
Ingredients
- Necessities: Piping bag with serrated nozzle (about 1 cm in diameter)
- 1 tsp salt
- 400 g flour, sifted
- 50 ml mild olive oil
- Oil, for frying
- Cinnamon sugar, for sprinkling
Directions
- In a saucepan over medium heat, bring 600 milliliters of water with the salt to a boil.
- Once boiling, turn off the heat and remove the pan from the stove.
- In a large bowl, mix the flour and olive oil with the boiling water.
- Stir with a wooden spoon until a cohesive dough forms.
- Let it cool slightly and then knead by hand to remove all the air from the dough.
- Let the dough rest for 10 minutes.
- Place it in the piping bag.
- While it's resting, heat oil in a deep pan over medium heat to roughly 180 celcius.
- Pipe the dough into strands about 10 centimeters long on a piece of baking paper or directly in the hot oil.
- Then fry the dough strands in batches for about 5 to 7 minutes until golden brown and cooked through.
- Immediately sprinkle the churros straight out of the hot oil with sugar and let them drain on kitchen paper.
- Serve immediately.
