How to prepare homemade churros

 

Ingredients:

250 g. all-purpose wheat flour (can also be made with bakery flour)



250 g. of water



1 teaspoon of salt (8 grams approximately)



Sugar for dusting



Mild olive oil for frying or sunflower oil



Absorbent kitchen paper



A manual churrera or a pastry bag with a fine mouth

Making churros dough:

1. Put flour in a large bowl. Heat the water and salt in a saucepan.
   
   
2. When it boils, we immediately cover it with flour in one pass. Mix flour with water with a wooden spoon. This will create a very sticky and quite dense dough.
   
   
3. Now we will place this dough in a churrera or piping bag. This step is important to ensure that the churros is good and that there are no problems with frying. Churrera thickens the dough and removes air. This will prevent the churros from entering the oil later, so this is a very important step. If you have a churros machine, fill it with dough. The best choice.
   
   
4. If you can not make churros from churrera, we have another option - a poche bag with a star attachment. Although not recommended as they are not the same as churrera. However, there are people who have managed to make good churros from manga. The kidney pouch can be made of disposable plastic. You can find them at pastry shops or creative pastry shops online.
   
   
5. Prepare portions of raw dough churros on a kitchen towel on the counter. So that it chills the dough and does not allow it to open or burst during frying.
6. We put a frying pan on the fire with a lot of very delicate olive or sunflower oil.

Frying and presentation of homemade churros:

1. When it gets hot, add portions of the pasta for frying. Before frying, measure the temperature of the oil (if possible) between 195 and 200 ° C for churros or 230 ° C for sticks.
   
   
2. Cook over medium heat so that the churros doesn't stay soggy inside.
   
   
3. If you are going to use a piping bag to make churros, be very careful when frying, they may miss. With churrera, this problem will not happen to you.
   
   
4. After browning, transfer them to a tray of kitchen paper to soak up excess oil.
   
   
5. Serve sprinkled with white sugar or icing sugar.

With this in mind, we can prepare our churros at home to enjoy both a substantial breakfast and a Sunday snack.

Tips for making delicious churros:

• The result is a crunchy and slightly fat churro. Perfect for a weekend breakfast, a snack or just for fun. Don't forget to attract the whole family, especially the little ones, they will love them with hot chocolate. Homemade churros that have nothing to do with fair butter churros or terrible churros made with thawed onions fried in a fat you should not know.
  
  
• And if they stay, of course, they can be frozen, still raw (not fried). To do this, we make croquettes; we put them on a tray, leaving them separated so that they do not stick together. Once the paste has hardened, we can store them in bags. They do not need to be thawed for frying. In this article, you will learn how to fry frozen churros or croquettes.
  
  
• In Mexico, this dessert is also commonly made, Mexican churros are like Spanish churros. The most characteristic difference is its softer texture and the mixture of sugar and cinnamon.
  
  
• Alternatively, we have sticks which are fried like a thick wire, which are then cut into smaller strips. Better than frying right away in small portions. Another difference is that they usually added the yeast to the dough and left for a few minutes before frying.
  
  
• Whether they are clave or churros, they asked to distinguish the good from the bad: they are crunchy, not greasy and do not taste like raw flour.
  
  
• Jose is commenting on several reviews of this recipe (since I saw it as a very helpful review, you can give him some expert advice). “I always use the bread flour the baker gives me. The churrera is very important, especially the exit hole, it must be a hole capable of making good grooves so that the dough can be fried. Mouths that have cheap churrers are usually not worth it. It must be a mouth, which is not just a veneer, it must be able to accurately mark the grooves, otherwise they will never look good. "