May 27, 2022 12:26 pm

Spanish Churros Recipe


  1. Mix water, 2 tablespoons of olive oil, salt and baking powder in a small pot and bring to medium heat. Heat until it boils and forms foam.
  2. Remove the mixture from the heat and pour it over the flour already placed in a large and deep bowl. Stir well with a wooden spoon until you have a complete dough.
  3. You can take the dough to the refrigerator for 10 minutes so that it takes consistency or, if it is very firm, proceed to assemble the churros. Fill the churrera (or pastry bag with a wide star tip) with the dough, and press with your hands to remove the air. Reserve while the oil heats up.
  4. In a deep frying pan, heat 1 liter of olive oil (or the oil chosen for frying, olive oil is the healthiest). Form churros between 15 and 20 centimeters long and drop them directly into the hot oil; They must be completely submerged in the oil. Without stirring, let them fry until golden brown. Leave free space between the churros.
  5. Remove the browned churros from the oil with silicone tongs or a slotted spoon and place them on kitchen paper towels to absorb excess oil.
  6. When the churros already have a dry appearance, place them on a clean and dry source and sprinkle them with white sugar.

Spanish churros are long and thin. In Spain they make them as long as possible and, therefore, instead of being straight, they take a curved shape. Churros are a very easy jam to prepare in a few minutes. With a bag to decorate cakes and a star pick, you can achieve that ribbed dough sausage that only has flour, water and oil. It is similar to the dough of fried cakes; which is then fried, sprinkled with sugar and gives rise to that delicacy of winters and summers that are the churros. With churrera, which can be found in any pastry shop, it is even easier to make spanish churros or the Argentine ones, thicker and to be filled with dulce de leche.

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