Things to know about Churros Recipe
While there is no specific origin of the beloved Churros, let’s just assume that they originated in Madrid, as it is the home of the oldest and most well-known churreria – Chocolatería San Ginés. Opened in 1894, this popular establishment runs 24 hours a day! Because really, there is no appropriate perfect time or season to munch on these deep-fried, golden, crispy tubes of dough…and it’s even harder to turn down when it is paired with a cup of glorious Chocolate a la Taza.
This delicious snack can be found everywhere around the country, but specifically, in Madrid and Barcelona, they are all over the place. Simple, easy to love, and hard to resist. That’s what it is! Because this is so easy to make and requires the most basic of ingredients, I bet you can pull this recipe off without having to make a special trip to the grocery!
World-renowned Spanish Traditional Deep Fried Dough from Madrid. Authentic Recipe of Churros.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- ½ cup Water
- ½ cup Flour Sifted twice
- 1 tsp Salt
- 2 tbsp Unsalted Butter
- White Sugar – Regular Sugar – Granulated Sugar As needed
- Olive oil For deep frying
Instructions
Preparation
- In a large saucepot, add oil and preheat to 160°C/320°F. You may use an infrared or candy thermometer to check on the temperature.
- Prepare a baking sheet or tray with parchment paper and a colander with some kitchen towel or tissue to remove the excess oil of the cooked churros.
Dough
- In a medium-sized saucepot, add the water, butter, and salt and bring to a boil over high heat.
- Once it reaches boiling point, add the flour. You must mix the flour and liquid in one direction while the water is still boiling to ensure that the churros will turn out crispy.
- Mix the batter with a wooden spoon or spatula very quickly. When everything has come together, remove it from the heat. Continue to mix until you have a very smooth and lump-free dough. You may continue as well to knead the dough on your countertop.
- Once finished, place the dough inside a pastry bag with a star tip/churro maker. On the baking sheet/pan with parchment paper, start piping your churros to your desired shape. Be it straight or knotted, whichever you prefer. Arrange them properly as you pipe for convenience.
Churros
- By this time, your oil should have already reached its desired temperature. Drop the piped churros one by one, and deep fry until they are golden brown. Cooking should take about 2 to 2.5 minutes.
- Once they are cooked, transfer them to the colander lined with tissue to remove excess oil. Dust with sugar immediately so that it sticks to the churros
- Ready? Serve!
— Specific Atributes of This Recipe:
Nutrition
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