Spanish Churros
Classic Spanish-style churros — choux-like dough piped into hot oil, fried until crisp and ridged, then rolled in cinnamon sugar. Serve hot with thick chocolate dipping sauce.
Per serving
Ingredients
- 200 gMaida (all-purpose flour)
- 2 cupsWater
- 3 tbspSalted butter
- 2 to 3 tbspSugar (in dough)
- as neededOil, for deep frying
- 1/4 cupCaster sugar, to coat
- 1 tspCinnamon powder, to coat
Method
- 1
In a heavy-bottomed pan combine water, butter and sugar. Place on medium heat and bring to a rolling boil — the butter should melt completely.
- 2
Take off the heat and tip in all the maida at once. Stir vigorously with a wooden spoon until the dough comes together into a smooth ball that leaves the sides of the pan.
- 3
Let the dough cool for 2 to 3 minutes — hot enough to cook through, cool enough to handle the piping bag.
- 4
Transfer to a piping bag fitted with a large star nozzle (the ridges are what make a churro).
- 5
Heat oil to 170-180°C. Pipe 10-12 cm lengths of dough directly into the oil, snipping with scissors. Fry in small batches on low-medium heat for 3-4 minutes per side until deep golden and crisp.
- 6
Drain on paper. Mix the caster sugar with cinnamon on a wide plate and roll the hot churros in it until fully coated. Serve warm with chocolate sauce.