Classic Churros
Crispy golden churros with a tender, soft center, served hot in Spain and generously dusted with sugar.
Ingredients
- wheat flour250 g
- water250 ml
- salt5 g
- oil1 tsp
- frying oil600 ml
- sugar40 g
Instructions
Weigh out 250 g wheat flour and prepare 5 g salt, 1 tsp oil, 600 ml oil for frying and 40 g sugar for dusting.
In a wide saucepan, combine 250 ml water, the salt and 1 tsp oil. Bring the mixture to a boil.
Remove the pan from the heat, add all the flour at once and beat vigorously with a wooden spoon for 2–3 minutes, until you get a thick, smooth, lump-free dough that pulls away from the sides of the pan.
Transfer the dough to a bowl and let it cool slightly for 10 minutes. Fill a churro maker or a sturdy piping bag fitted with a star tip, packing the dough in well so no air pockets remain inside.
Heat 600 ml oil for frying in a deep skillet to 190–195°C. Pipe strips of dough 10–12 cm long directly into the hot oil, frying in small batches for 2–3 minutes per side until evenly golden brown.
Transfer the finished churros to paper towels to drain excess oil, dust immediately with 40 g sugar and serve hot.
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