Craving authentic Spanish churros? Get ready to create these irresistible treats in your own kitchen!
This simple recipe unveils the secrets to perfectly crispy, golden-brown churros, ready to be enjoyed with a rich chocolate dipping sauce.
Ingredients
Here's everything you'll need to make this incredible Spanish Paella, and trust me, it's easier than you think! We're talking about grabbing 1–2 tablespoons of olive oil – because who doesn't love a little healthy fat – and 7 oz of sliced chorizo. Yeah, that's right – chorizo!
I like to get about 6 oz of squid, cut into little rings; don't worry, your hands won't fall off. You'll need one diced onion, three minced garlic cloves — watch out vampires! Dice one red bell pepper for some color, flavor.
Get 1 1/2 cups of paella rice. Don't skimp! Next, grab 2 juicy, peeled, and diced tomatoes. If they're sad, use 3/4 cup of canned crushed tomato. You need 10 oz of chicken thighs, cut into pieces, 3 1/2 cups of chicken broth. Almost there! A teaspoon of saffron threads, 1 cup of frozen peas– gotta get those veggies in – and 12-16 whole prawns, plus 12 large mussels, cleaned.
Equipment
Now, let's gather our gear, because-trust me-having the right tools makes cooking much easier! You'll need a heavy-bottomed saucepan; it helps distribute heat evenly, preventing churros from browning too quickly!
Next, grab a piping bag and a star-shaped tip—this is what gives churros their signature ridges. Look for a tip around 1/2 inch wide. Don't have a piping bag? A sturdy zip-top bag with a corner snipped off will totally work! Consider using different star-shaped tip sizes for unique churro designs.
You're gonna need a deep fryer or a large, wide pot for frying. If you're using a pot, attach a candy thermometer to the side to monitor the oil temperature – essential for crispy churros and no one wants soggy churros, right? Also, get a slotted spoon or tongs – these're for fishing out the golden-brown delights. Paper towels on a plate will catch any extra oil.
Instructions
Let's explore into making churros, where I'll guide you through each step of frying these tasty treats! First, I'll combine water, butter, sugar, and salt in a saucepan—heat it till boiling. Reduce the heat and stir in the flour until a ball forms – seriously!
Remove the dough from heat and let it cool slightly. Next, I'll beat in the eggs one at a time. Don't rush. Beating until the dough is smooth. Now, I'll transfer the dough into a piping bag with a star tip.
I'll heat oil in a pan to 375°F (190°C). Pipe 4-inch strips of dough directly into the hot oil! Fry them until they're golden brown and crispy—about 2-3 minutes per side.
Remove churros and place them on a paper towel-lined plate. Finally, I'll toss them in cinnamon sugar while they're still warm—and voila, fresh Spanish churros! I bet cooking the dough will be the most fun step!
Tips and Variations
I've got some super cool tips and fun twists to share that'll make your churro game even stronger! First, pipe the dough onto parchment paper—it makes transferring them to the hot oil so much easier, trust me. Choux pastry recipes often suggest similar transfer methods for delicate doughs.
Wanna get fancy? Try different flavors! A pinch of cinnamon in the dough adds warmth, or a little lemon zest for zing! I like drizzling mine with melted chocolate or dulce de leche—it's pure heaven!
Don't overcrowd the frying pan. Seriously, too many churros at once lowers the oil temperature, which means soggy churros—and nobody wants that! Keep it to about 3-4 at a time.
If you don't have a piping bag, no worries! Use a sturdy Ziploc bag and snip off a corner. It's not quite as precise, but it works like a charm!
Short Recipe Version
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients:
- 1 cup water
- 1/4 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 egg
- Vegetable oil, for frying
- 1/2 cup sugar
Instructions:
- In a saucepan, combine water, butter, and salt. Bring to a boil.
- Remove from heat and stir in flour and cinnamon until a ball forms.
- Mix in the egg until the dough is smooth.
- Heat oil in a deep fryer or large saucepan to 375°F (190°C).
- Transfer dough to a piping bag fitted with a star tip. Pipe 4-inch strips into hot oil.
- Fry for 2-3 minutes per side, until golden brown and crispy.
- Drain on paper towels.
- Immediately toss with sugar.
- Serve with your choice of dipping sauce
Nutrition (Estimated per serving):
- Calories: 250
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 25g
- Sugar: 10g
- Protein: 3g