Churros
Churros are Spanish fritters, crisp and golden on the outside and soft in the middle, usually piped into long sticks or twisted star shapes. They are made from a simple dough of flour, water and salt, sometimes enriched with a little oil or butter.
Ingredients
- 200 ml water
- 55 g butter
- 150 g flour
- 2 eggs
Method
- Heat 200ml of water, melt the butter into it and add a pinch of salt.
- Add the vanilla.
- Take the pan off the heat and add the flour all at once.
- Stir to get a smooth dough.
- Put the pan back over low heat to dry out the dough, stirring all the while.
- Tip the dough into a large bowl, make a well in the middle and add one egg.
- Mix until the egg is completely incorporated.
- Add the second egg.
- Mix to a smooth dough.
- Fill a piping bag and rest for 10 minutes in the fridge.
- You can either pipe the churros straight into the oil (150°C) or pipe them onto baking paper, then lower the paper into the oil and lift it out once the churros have slipped off.
- Fry for 3 minutes.
