(Redirected from Cookbook:Churros)
|Time||15 minutes + 1 hour standing|
Cookbook | Ingredients | Recipes | Desserts | Mexican cuisine | Tex-Mex cuisine
This is a very simple recipe for plain churros. Makes one plateful, suitable for about 4 people. It can easily be doubled or halved, but be warned that attempting to mix more than double this recipe at once is very hard work.
- 400 g (~3¼ cups) plain flour
- 400 ml (~1⅔ cups) boiling water
- 1 teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- ¼ teaspoon cinnamon (optional)
- Vegetable oil
- Sift the flour, baking soda, and salt into a large mixing bowl.
- Add the boiling water gradually to the flour, mixing constantly until you get a very thick, smooth paste.
- Allow to stand for about an hour.
- Heat up a deep frying pan of oil until it shimmers.
- Using an icing bag, or a freezer bag with the corner cut out to give a hole about the size of your little finger, squeeze the paste into the pan. Use a pair of scissors to cut the sausage-shaped pieces off after about 10 cm.
- Fry the churros until golden brown and crunchy. If the pieces are too thick and are still raw in the middle, cut them in half lengthwise and fry again.
- Remove churros from oil, and drain on a rack or paper towels.
- Serve dusted liberally with sugar or hot chocolate sauce (or both).