Churros are an average Spanish sweet that can be purchased and delighted in all over Spain. In the event that you don't discover them in cafeterias, you'll discover slows down offering them in the city, amid celebrations or in extraordinary shops called Churrerías.
Envision southern style choux baked good dunked in hot cocoa… mmmm… flavorful! Presently I need to state that my most loved churros originate from little slows down. They are extensive, thick and filling.
My statement of counsel – in the event that you ever get the chance to visit Spain, endeavor to discover a spot where you can purchase thick velvety hot cocoa (practically like a pudding) and you'll be in for a genuine treat!
Ingredients :
- ⅔ cup All-Purpose Flour (110g)
- ¼ stick Unsalted Butter
- 1 cup Water (250ml)
- pinch of Salt
- 2 tsp Sugar
- 1 Egg
- Oil , for frying
Instructions :
- Place water, butter, sugar & a pinch of salt into a medium size sauce pan. Bring to the boil.
- Add the flour and mix vigorously until well blended (the dough will come together in a minute or two).
- Remove from the stove and let it cool a bit. Once it is not too hot, add the egg and work the egg into the dough. Try to do it as fast as possible. At the beginning it might look like the churro dough doesn’t wanna bind but take your time it will.
- Pour the oil into a large frying pan and heat it up.
- Fill a piping bag fitted with star piping tip with half of the dough (it is easier to handle).
- Check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns nice brown, you are ready to pipe the churros in.