Spanish Churros (CHURROS ESPAGNOLS)
Spanish churros are a fried snack made from sweet choux pastry batter, dusted with cinnamon sugar and served hot.
Ingredients
Butter (cut into cubes)
75 g
All-purpose flour
115 g
Superfine powdered sugar (plus 1 tablespoon for dusting)
50 g
Eggs (lightly beaten)
3
Ground cinnamon
1/2 tsp
Water
25 cl
Oil (for frying)
as needed
Instructions
1
Make the choux pastry batter
Pour the butter and 25 ml of water into a small thick-bottomed saucepan and heat until the butter melts. Once it comes to a boil, add the flour and sugar. Remove from the heat and stir vigorously. Let cool for 5 minutes, then gradually beat in the eggs until the mixture is smooth and glossy.
2
Prepare the fryer
Pour oil to half the depth of a large, thick saucepan or deep fryer and heat to 190°C (375°F). Transfer the batter to a piping bag fitted with a 1 cm (½ inch) star tip.
3
Fry the churros
Pipe 5 strips of batter, each about 10 cm long, into the hot oil. Fry for about 2 minutes, until the churros are golden brown and crisp.
4
Season and serve
Lift the churros out with a slotted spoon and drain on paper towels. Repeat until all the batter is used up. Mix the cinnamon with 1 tablespoon of powdered sugar and sprinkle over the churros. Serve hot.
