Spanish Churros
Here is the ultimate recipe to make your own churros at home, just like they do at the churrería stands in Spain. Churros are the northern hemisphere equivalent to our round doughnuts, but are long and skinny.
Ingredients
Churro ingredients:
- 2 tbsp rice bran oil
- 1 cup water
- ½ cup butter
- ¼ tsp salt
- 1 cup all-purpose flour
- 3 eggs
- ¼ cup sugar
- ¼ tsp ground cinnamon optional
Chocolate for dipping:
- 110 g bar dark chocolate chopped
- 2 cups milk
- 1 tbsp cornflour
- 4 tbsp sugar
Instructions
For the churros:
- Prepare to fry the churros by heating oil in a pan (med-high element setting)
- To make churro dough, heat water, butter and salt to boiling in large saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth.
- Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 10cm strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to the days walking the paseos of Spain.
For the chocolate dip:
- Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornflour in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornflour if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Serve warm.
Tried this recipe?Let us know how it was!
