Churros recipe
Churros are a Spanish treat similar to doughnuts. They're fried until crunchy and are served with a sprinkling of cinnamon and sugar. Try dipping them in hot chocolate too!
Cook's tip: The thinner the batter, the lighter the results, but frying with a liquid batter takes a little practice.
Ingredients
- 200 ml boiling water
- 1 tbsp olive oil
- 200 g plain flour
- 1 tsp baking powder
- 1 l sunflower or olive oil, for deep-frying
- 25 g caster sugar
- 1 tsp ground cinnamon
- 7 fl oz boiling water
- 1 tbsp olive oil
- 7.1 oz plain flour
- 1 tsp baking powder
- 1.8 pints sunflower or olive oil, for deep-frying
- 0.9 oz caster sugar
- 1 tsp ground cinnamon
- 0.8 cup boiling water
- 1 tbsp olive oil
- 7.1 oz plain flour
- 1 tsp baking powder
- 4.2 cups sunflower or olive oil, for deep-frying
- 0.9 oz caster sugar
- 1 tsp ground cinnamon
Details
- Cuisine: Spanish
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Add the olive oil to the boiling water. Sift together the flour, a pinch of salt, and the baking powder into a bowl.
- Make a well in the centre and slowly pour in the hot liquid, beating continuously, until you have a thick paste; you may not need all the liquid. Leave the mixture to cool and rest for 5 minutes.
- Pour the sunflower oil into a large, heavy-based saucepan to a depth of at least 10cm and heat to 170–180C. Regulate the temperature using an oil thermometer, making sure it remains even, or the churros will burn.
- Place the cooled mixture into a piping bag fitted with a 2cm nozzle. Pipe 7cm lengths of the dough into the hot oil, using a pair of scissors to snip off the ends. Do not crowd the pan or the temperature of the oil will go down. Cook the churros for 1–2 minutes on each side, turning them when they are golden brown. Remove them from the oil using a slotted spoon and drain on kitchen paper.
- Mix the sugar and cinnamon together on a plate and toss the churros in the mixture while still hot. Cool for 5–10 minutes before serving while still warm.
Recipe taken from Mediterranean Cookbook, by Marie-Pierre Moine, published by DK, £20, dk.com
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