Homemade Churros Recipe
Homemade Churros Recipe
Make the dough into a long oval shape with a similar cross section as the churro making tool.
A tool for making churros - churros can be made without it, but frying can become very messy
Three different shapes of churros according to three different nozzles. Top left 3 churros - with filling cavity, bottom left - larger churros and right - two rows of smaller churros
Thicker churros are likely to remain raw inside. Therefore, fry on a medium/lower flame instead.
Leave the churros rest on a paper towel for a bit
Three types of nozzles and three species of churros.
Churros are a well known Spanish delicacy. These fried dough shapes are crisp on the outside, fluffy and soft inside, and often coated in sugar and cinnamon or eaten with super thick hot chocolate.
We have already mentioned what churros are and what types of churros you can find in Spain, but today we would like to share our favourite recipe for Homemade Churros with you.
INGREDIENTS:
Serves 4
250 g plain flour
250 ml water
1 teaspoon salt
caster sugar for coating
ground cinnamon
Vegetable oil for frying (churros must be completely submerged)
churros making tool or piping bag with attachments/nozzles
METHOD:
- Bring water with salt to a boil in a deep pot.
- As soon as the water starts to boil, remove from the heat and add all the flour at once.
- Stir the flour vigorously with a wooden spoon, so that you create a homogeneous, compact, and quite thick dough. Make sure that there is no residue of dry flour and that everything is mixed well. You can also press the dough down on a flat surface to make sure that no air bubbles remain inside.
Make the dough into a long oval shape with a similar cross section as the churro making tool.
- Insert the dough ( it can be warm ) in the churros making tool or in a piping bag. Working with the special tool makes the job much easier as it compresses the dough nicely and prevents the formation of any bubbles, which can cause a mess when frying.
A tool for making churros - churros can be made without it, but frying can become very messy
- Squeeze the dough through the churro tool, form a long shape, and place on a dry tea towel. Then use a knife and separate into about 10 cm long pieces. You can also use scissors to cut the churros straight as they come out of the tool.
Three different shapes of churros according to three different nozzles. Top left 3 churros - with filling cavity, bottom left - larger churros and right - two rows of smaller churros
- Heat the oil over a medium heat in a deeper frying pan ( the ideal temperature is 170-180º C). You need to use enough oil to keep the churros completely submerged.
- Fry in individual batches of churros until golden brown on both sides. Make sure the churros do not burn on the surface and remain raw inside ( consider the thickness of the churros ). If you are making churros with a piping bag, watch out for any air bubbles ( safer to fry with a lid on). It is better to fry in smaller portions so that the oil does not cool down.
- TOP TIP: First fry only one churro and test if it is nicely crisp on the outside, and fluffy and soft inside.
Thicker churros are likely to remain raw inside. Therefore, fry on a medium/lower flame instead.
- Place the golden fried churros on a paper towel to get rid off the access oil.
Leave the churros rest on a paper towel for a bit
- Coat in sugar or in a mixture of sugar and cinnamon. If you want to soak the churros in hot chocolate, then leave them plain.
- Consume immediately.
Three types of nozzles and three species of churros.