Crunchy on the outside and doughy on the inside, they are the perfect accompaniment to be served with coffee or hot chocolate. From the traditional plain or those filled with a scrumptious creamy filling, with only four ingredients for the basic dough, churros are easy and quick to prepare for breakfast, although they can be eaten all day as a snack. Because they are fried, however, they are definitely not the best option for a new year’s diet!
Although originally from Spain, nowadays churros can even be found throughout the United States, thanks to their popularity. The traditional shape of a churro is a long pastry with star-shaped ridges. They are sometimes sold in wheels or spirals, as well. Any shape will suffice for these delicious snacks.
Ingredients:
- 300 g flour
- 500 ml water
- Pinch of salt
- 2 eggs
- Vegetable oil for frying
Preparation:
- Sift the flour into a large mixing bowl.
- In a medium saucepan, add the water and salt and bring to a boil. As soon as the water starts a rolling boil, remove the pan from the heat and add the flour all at once, stirring very well with a wooden spoon until the entire mixture is completely combined.
- Add the eggs and stir without stopping until they are well incorporated into the flour mixture.
- Put the dough into a cake decorator’s tube fitted with a large star tip. Press out rings of dough or lines directly into the hot oil.
- Deep fry until golden brown, and then drain on a paper towel. You may need to turn them to ensure than every side gets browned.
- Serve immediately, while the churros are hot.
Churros can be served with chocolate syrup, a hazelnut-chocolate spread like Nutella, custard, whipped cream, caramel ice cream topping, finely crushed nuts, shredded toasted coconut, candy or chocolate sprinkles, fruit marmalades and jams – the possibilities are endless. Or you can simply dust the churros with powdered sugar or a cinnamon-sugar mixture for a simple but elegant finish.
For a more elaborate dessert, place a scoop of vanilla ice cream atop 2-3 churros and serve with fruit, such as a drizzle of cherry or blueberry pie topping or fresh sliced bananas.
Serves: 8
Preparation: 20 minutes
Cooking time: 10 minutes
Tip: When adding the churros to the oil-filled pan, be sure not to overcrowd them. Overcrowding will result in a greasy, rather than crispy, churro, as too many will make the temperature of the oil drop.
Note: Some churros recipes call for butter or margarine also. This specific recipe is from Ecuador.
