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Churros


Typically sold warm by street vendors, Churros are fried strips of dough from Spain. Quick and easy to make, the dough is typically deep-fried, sprinkled with sugar or sometimes with cinnamon sugar. In my opinion, this is the perfect Churros recipe. Crispy and golden on the outside, but, the inside remains soft and fluffy throughout. My son quipped, “Once bitten, you will scream for more!” :-) How true! In any case, these Churros are simply scrumptious just on their own, don’t even need to dip them into any hot chocolate.


Recipe adapted from Traditional Spanish Cooking by Janet Mandel

Churros

(Printable Recipe)

Ingredients

250 ml (8 fl oz) Water
5 Tbsp Olive Oil
1 Strip of Lemon Rind
1/2 tsp Sea Salt
200 g (7 oz) Plain Flour
Oil for deep-frying
Caster Sugar
Ground Cinnamon (optional)

Method

Put the water in a pan with the oil, lemon rind and bring it to a boil.

Remove the lemon rind. Add salt to the flour, then add it to the pan all at once and beat vigorously with a wooden spoon, working it over a low heat for 1-2 minutes until it forms a ball. The mixture will be very stiff.

Put it in a piping bag. Heat the oil to 185˚C (365˚F) (when a piece of dough is dropped in it should brown in 60 seconds). Force out long strips or rings of the batter into the hot oil, a few at a time. Fry for a few minutes until golden brown, then remove from the oil and drain. Sprinkle generously with sugar and cinnamon, if desired.


Comments

  1. Hi,

    Thanks for sharing the recipe.

    First tried this when I was in Korea, find it too sweet for me. But if eat with coffee, that's different story... ^_^

    Will definitely try to make some...

    ReplyDelete
  2. We love churros, but haven't made them for ages. Did you not make the chocolate sauce too? The chocolate police will be visiting you if you didn't LOL.

    ReplyDelete
  3. Oh Angie. You are making me crazy here. I haven't had breakfast yet. I will be thinking about these churros all day.

    ReplyDelete
  4. These look so simple to make... great idea for a party snack. Thanks!

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  5. ah ! Churros. Which reminds me I can make and dip them with dulce de leche.. great, thanks for sharing the recipe!!

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  6. Ohhhhhhhh my god. Those look so good.

    Pipe in some cream, vanilla or chocolate ...droooool.

    ReplyDelete
  7. I love churros! I recently had them when visiting Spain. I did dip them into hot chocolate and it was totally delicious!

    ReplyDelete
  8. uh ohhh I tried this for the first time when I was in Surabaya. I haven't seen this since I moved to Winnipeg.

    The ones that I had in Indonesia. They filled in with chocolate paste/sauce. thanks for the recipe

    ReplyDelete
  9. i used to make a variation called it sfrappole, as petit fours, at a restaurant called petit lyon, wellington nzl...
    very similar but we played with addition of certain alcohols & liqueurs,
    variation in texture, malleability, but a tasty experiment process

    ReplyDelete
  10. do these taste like the ones they sell from costco or streetvendors?

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  11. Will they be ok when cold. Thinking of making them a lunch box item.

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  12. @rosemary:Churros taste better warm. Should be okay cold but; let it cool completely before store them in an airtight container.

    ReplyDelete
  13. @Tia: I can't really comment on that. I have not try Costco Churros. I guess they probably tasted like street vendor Churros.

    ReplyDelete
  14. those look so good. I'm definitely going to try this

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  15. Hi, I just made these yesterday and I was just wondering, what did u use to pipe out the churros dough ? It was really hard to pipe using the normal piping bag way, that in the end I cut and roll them into logs :P

    ReplyDelete
  16. @Swee San: I use a normal piping bag with the coupler.

    ReplyDelete
  17. looooove churros! these sound and look great!

    ReplyDelete

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