WIKI NOTE: The origin of churros is unclear. One theory is that the churro was made by Spanish shepherds, to substitute for fresh bakery goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time. Churros are popular in Spain, France, the Philippines, Portugal, Ibero-America and the United States. In Spain, churros are thin (and sometimes knotted) and porras are long and thick. They are normally eaten for breakfast or merienda (meal between lunch and dinner) dipped in hot chocolate or caffè latte (¨café con leche¨). Specialized churrerías can be found in the form of a shop throughout the streets or a trailer during the holiday period.
200g wheat flour (plain or all-purpose)
A pinch of salt
1 teaspoon of baking powder
320 ml water
Olive oil, for deep-fat frying
Caster sugar, to sprinkle /*panela sugar or unrefined cane sugar
Cinnamon, to sprinkle (optional)
LET´S COOK!
1. Put water in a saucepan, add baking powder and a pinch of salt. When the water is boiling, add the plain flour and stir it with a wooden spoon until it comes off the saucepan. If you see that it is very hard, you can add a little more water.
2. Let the mixture stand until lukewarm.
3. Fill the churrera or pastry bag or piping bag (asterisk or star shape - plastic tip) with the pastry. The good thing is that the pastry bag avoids the air gaps in the pastry.
4. Heat the oil in a deep pan (wok-type pan) to 170ºC. Put a lid on the pan.
NOTE: Use a fryer machine for home, if it is possible.
5. Cut and place the churros, 2-3 at a time, carefully into the hot oil on a pan and cook for 3-4 mins with the lid on, until golden. Turn them over and cook for a further 2-3 mins, until they are an even golden colour.
NOTE: It is really dangerous once you are frying the churros, especially because sometimes the churro could explode and hot oil could splash everywhere. Kids are not allowed in the kitchen.
6. Lift onto kitchen paper to drain. Toss them in the caster sugar until evenly coated. Shake off any excess. Sprinkle over a little cinnamon (optional).
HOT CHOCOLATE (OPTIONAL)
Dark chocolate *Vegan recipe
400g of dark chocolate
1.200ml of milk or soya / *almond milk
60g of cornstarch (corn flour refined)
A pinch of salt
50g of caster sugar or brown sugar (optional)
Cocoa powder *Vegan recipe
Cocoa powder *Vegan recipe
500g of cocoa powder
1l of milk or soya / *almond milk
Caster sugar or brown sugar, to taste
LET´S COOK!
Dark chocolate
1. Put the milk in a saucepan and warm gently.
2. When the milk is warm, add the chocolate chunks, sugar, cornstarch, and salt.
3. Stirring until it's all melted (the consistency of a soup)
NOTE: If the texture of the hot chocolate is too liquid, add a few tablespoons of cornstarch.
Cocoa powder
1. Put the milk in a saucepan and warm gently.
2. When the milk is warm, add the cocoa powder and sugar (optional).
3. Stirring with the whisk until it's all melted (the consistency of a soup)
NOTE: If the texture of the hot chocolate is too liquid, add a few tablespoons of cornstarch.
NOTE: It is better to know the amount of churros per person.
1. Put the milk in a saucepan and warm gently.
2. When the milk is warm, add the chocolate chunks, sugar, cornstarch, and salt.
3. Stirring until it's all melted (the consistency of a soup)
NOTE: If the texture of the hot chocolate is too liquid, add a few tablespoons of cornstarch.
Cocoa powder
1. Put the milk in a saucepan and warm gently.
2. When the milk is warm, add the cocoa powder and sugar (optional).
3. Stirring with the whisk until it's all melted (the consistency of a soup)
NOTE: If the texture of the hot chocolate is too liquid, add a few tablespoons of cornstarch.
- DIP CHURROS INTO HOT CHOCOLATE!
NOTE: It is better to know the amount of churros per person.
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