Traditional Churros Recipe
2023-09-15
By Sweet Treats
Spanish Cuisine
Dessert
Enjoy these crispy and sweet Churros at home with this easy recipe.
Traditional Spanish Donuts
A Spanish staple dessert that originated in the region of Castile in central Spain. Castile is known for its culinary traditions and local ingredients, and is home to many classic Spanish dishes, including churros.
Spanish Classic Street-Food Dessert
Traditionally, churros were made by street vendors who would fry up the dough and serve it hot and fresh with a thick and rich hot chocolate sauce. Today, churros can be found all over Spain, as well as in many other parts of the world.
Churros Vs. Doughnuts
To make churros, a simple dough is made from flour, water, and salt, and then piped into long, thin strips using a star-shaped nozzle. The dough is then deep-fried until golden brown and crispy, and then rolled in sugar and cinnamon before being served.
The Way for Enjoying Churros
Churros are best enjoyed while still warm, with a cup of thick, creamy hot chocolate or café con leche. Perfect for dessert or snacking, these churros are sure to satisfy your sweet tooth and craving for this classic pastry.
Wine Pairing
The sweet and nutty Pedro Ximénez sherry complements the sweetness of the churros and the cinnamon sugar coating, while its thick and syrupy texture contrasts the dish's crispy and airy texture.
Beer Pairing
The creamy and vanilla-infused imperial stout also enhances the dish's sweetness and adds a touch of bitterness that balances the dish's richness.
Pitfalls on Churros
Getting the dough consistency right: The dough for churros should be soft, pliable, and slightly sticky. Getting the consistency just right can be a challenge, as adding too much or too little liquid can lead to a dough that is too dry or too sticky.
Piping the dough: Piping the churro dough can be tricky, as it requires a steady hand, a consistent pressure, and a working pastry bag fitted with a star-shaped tip. If the dough is too thick or too thin, it may not form the classic ridges that churros are known for.
Frying them to perfection: Frying churros is an art, and it can be difficult to get the oil temperature just right. If the oil is too hot, the churros may become overcooked and burnt on the outside while remaining doughy on the inside. If the oil is too cold, the churros may become soggy and greasy.
Coating them in sugar and cinnamon: Coating the churros in sugar and cinnamon is the final step, and it's important to do it while they are still warm. However, if the churros are too hot, the sugar may melt and the cinnamon may burn. If they are too cold, the sugar may not stick properly.
Serving them fresh and warm: Churros are best when they are fresh and warm, but keeping them warm and crisp can be a challenge once they are cooked. One way to do this is to place them in an oven set on low heat, but this can dry them out. Another way is to serve them directly after frying, but this can be difficult if you are making a large batch.
Ingredients
1 cup flour
1 cup water
1 tbsp sugar
1/2 tsp salt
2 tbsp vegetable oil
1/2 tsp vanilla extract
1/2 cup sugar
1 tsp ground cinnamon
Instructions
In a medium saucepan, combine the water, sugar, salt, and vegetable oil. Heat over medium heat and bring to a boil.
Remove the saucepan from the heat and add the flour. Stir until the mixture forms a ball.
Add the vanilla extract and stir until it is well combined.
Transfer the mixture to a piping bag fitted with a large star tip.
Heat 2 inches of oil in a large, heavy pot. Once the oil is hot, pipe the mixture into the hot oil, using scissors to cut the dough. Cook until golden brown, turning occasionally.
In a separate bowl, mix the sugar and cinnamon.
Once the churros are cooked, remove them from the oil and roll them in the sugar cinnamon mixture.
Preparation Time 10 min
Cook Time 20 min
Total time 30 min
Nutrition Facts
Calories: 320
Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 310 mg
Carbohydrates: 53 g
Fiber: 1 g
Sugar: 29 g
Protein: 2 g
Regional Ingredients Variations of Churros
Spanish Churros: This classic version uses a dough made of flour, water, and salt, fried in hot oil until crisp and golden, and then dusted with sugar or cinnamon.
Andalusian Churros: Called "Porras", this version is thicker and fluffier than traditional churros and is usually served with a cup of thick hot chocolate.
Catalan Churros: Known as "Xurros", this version is slightly thinner and shorter than traditional churros and is sometimes flavored with anise.
Asturian Churros: Called "Bollinos", this version uses cornmeal instead of flour, giving them a unique flavor and texture.
Galician Churros: Known as "Freixós", this version uses a mixture of wheat and rye flours, resulting in a denser and more bread-like churro.
Basque Churros: Called "Churros Vascos", this version is filled with a sweet custard and is sometimes drizzled with caramel.
Valencian Churros: Known as "Churros de Calabaza", this version uses pumpkin puree in the dough, giving them a slightly sweet and nutty flavor. They are traditionally served with a sprinkle of sugar and a hot chocolate dipping sauce.
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