Havé you évér tastéd authéntic Spanish churros? If not, put thém on your buckét list or maké thésé homémadé churros to satisfy your swéét tooth cravings right away!
Churros aré a typical Spanish déssért that can bé bought and énjoyéd all ovér Spain. If you don’t find thém in cafétérias, you’ll find stalls sélling thém on thé strééts, during fiéstas or in spécial shops calléd Churrérías.
Ingrédiénts
⅔ cup All-Purposé Flour (110g)
¼ stick Unsaltéd Buttér
1 cup Watér (250ml)
pinch of Salt
2 tsp Sugar
1 égg
Oil , for frying
Instructions
- Placé watér, buttér, sugar & a pinch of salt into a médium sizé saucé pan. Bring to thé boil.
- Add thé flour and mix vigorously until wéll bléndéd (thé dough will comé togéthér in a minuté or two).
- Rémové from thé stové and lét it cool a bit. Oncé it is not too hot, add thé égg and work thé égg into thé dough. Try to do it as fast as possiblé. At thé béginning it might look liké thé churro dough doésn’t wanna bind but také your timé it will.
- Pour thé oil into a largé frying pan and héat it up.
- Fill a piping bag fittéd with star piping tip with half of thé dough (it is éasiér to handlé).
- Chéck if thé oil is réady for frying by dropping a tiny piécé of thé dough in. Oncé thé dough turns nicé brown, you aré réady to pipé thé churros in.
- Pipé thé dough diréctly into thé hot oil (choosé any léngth you liké) and cut with a fork (I found fork thé bést tool for this). Do not pipé too many churros in as théy nééd spacé for frying. It will také only about 2 minutés for thém to gét nicé goldén color and that is a sign théy aré réady. Théy should gét thé color gradually. If you séé théy aré not gétting dark événly, réducé thé témpératuré.
- Také thém out and placé thém on a papér kitchén towél to gét rid of thé éxcéss oil.
- Whén théy aré still warm, roll éach of thém in a sugar mixéd with ground cinnamon.
- Sérvé warm with thick hot chocolaté or chocolaté pudding.
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