This delicious churros recipe is a Sunday favorite all over Spain. Try the easy recipe and serve with sugar and hot chocolate!They are the Spanish equivalent of doughnuts, sold at cafes and at street vendor's carts. Instead of a ring shape, like a doughnut, churros are long, straight or slightly curled lengths that have ridges.
Method :
1. This churros recipe makes 2-3 servings for breakfast, about 3 churros each serving. In the case additional servings are needed, prepare in batches so churros are warm when served.
2. Pour vegetable oil, such as canola or corn oil into a large heavy bottomed frying pan. Make sure there is about 2 inches of oil in the pan to cover the churros. There should be enough oil so that they float freely while frying. Set pan aside.
3. In a medium sauce pan, pour 1 cup water. Add oil, salt, sugar and stir. Bring water to a boil.
4. While waiting for water to boil, dry the cup used to measure the water and use it to measure flour, since it is necessary to have equal parts flour and water. Pour flour into a medium-sized mixing bowl and add baking powder and stir.
5. Once water boils, remove saucepan and begin heating oil in frying pan.
6. Slowly pour boiling water from saucepan into flour mixture - stirring constantly with a fork until it is a smooth dough without lumps.
7. Immediately spoon dough into a churrera (a large cookie press) or pastry bag.
8. Carefully squeeze dough into hot oil (350-375F degrees) and fry until golden brown. Remove with a slotted spatula or long-handled fork. Place on a paper towel to drain.
9. After oil is drained, cut into manageable lengths. Sprinkle with sugar or drizzle with honey and serve.
Ingredients:
- 1 cup white flour
- 1/4 tsp baking powder
- 1 cup water
- 1 Tbsp vegetable oil
- 1/8 tsp salt
- 1 tsp granulated sugar
- oil for frying
- several Tbsp granulated sugar to sprinkle or honey
Method :
1. This churros recipe makes 2-3 servings for breakfast, about 3 churros each serving. In the case additional servings are needed, prepare in batches so churros are warm when served.
2. Pour vegetable oil, such as canola or corn oil into a large heavy bottomed frying pan. Make sure there is about 2 inches of oil in the pan to cover the churros. There should be enough oil so that they float freely while frying. Set pan aside.
3. In a medium sauce pan, pour 1 cup water. Add oil, salt, sugar and stir. Bring water to a boil.
4. While waiting for water to boil, dry the cup used to measure the water and use it to measure flour, since it is necessary to have equal parts flour and water. Pour flour into a medium-sized mixing bowl and add baking powder and stir.
5. Once water boils, remove saucepan and begin heating oil in frying pan.
6. Slowly pour boiling water from saucepan into flour mixture - stirring constantly with a fork until it is a smooth dough without lumps.
7. Immediately spoon dough into a churrera (a large cookie press) or pastry bag.
8. Carefully squeeze dough into hot oil (350-375F degrees) and fry until golden brown. Remove with a slotted spatula or long-handled fork. Place on a paper towel to drain.
9. After oil is drained, cut into manageable lengths. Sprinkle with sugar or drizzle with honey and serve.
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