Traditional Spanish Churros

Ingredients

• 260 g Water
• 1 tsp Fine salt
• 1 tbsp Vegetable oil (Optional, added to the water before boiling.)
• 250 g T45 wheat flour (Add all at once.)
• 750 g Vegetable oil for frying (Approximate amount needed depending on the size of the saucepan; the unabsorbed oil is not entirely consumed.)
• 100 g Granulated sugar (For coating the churros immediately after frying; amount estimated from the transcript.)
• 1 tsp Ground cinnamon (Mix with the sugar; amount estimated from the transcript.)

Steps

1. 1

   Pour the water, salt, and optional tablespoon of oil into a saucepan. Bring the mixture to a boil.

2. 2

   Remove the saucepan from the heat. Add all the flour at once rather than gradually.

3. 3

   Immediately mix vigorously with a spatula or wooden spoon until you obtain a thick, homogeneous dough with no visible traces of flour.

4. 4

   Return the saucepan to low heat. Dry out the dough for 3 to 4 minutes, stirring and working it with the spatula. It should become very firm and dense and gradually pull away from the sides of the pan.

5. 5

   Remove the dough from the heat and let it cool enough to handle. Meanwhile, pour the frying oil into a deep saucepan and heat it until very hot, around 175 to 180 °C.

6. 6

   Mix the sugar and cinnamon in a plate or shallow dish to prepare the coating.

7. 7

   Transfer the cooled dough to a piping bag fitted with a star tip. Since the dough is very firm, ordinary piping bags may tear. If necessary, use the star tip directly to push and press the dough to form the churros on a sheet of parchment paper.

8. 8

   Carefully place the churros in the hot oil, working in small batches to prevent the temperature from dropping too much. Fry them until evenly golden brown.

9. 9

   Turn the churros regularly during frying so they cook and brown on all sides. Once they are well browned and crisp, remove them with a slotted spoon and drain them briefly.

10. 10

    Immediately dip the still-hot churros into the sugar and cinnamon mixture. Roll them to coat, then preferably serve them without delay.

Notes

Traditional dough is particularly firm and difficult to pipe; a sturdy star tip or a churro maker makes shaping easier. Exercise caution when frying and do not overcrowd the saucepan. The transcript indicates that the coating consists of a mixture of sugar and cinnamon, without precise proportions.

Nutrition per serving

• dessert
• snack
• Spanish
• fried
• vegetarian
• egg-free
• dairy-free
• traditional recipe