Spanish Сhurro Recipe

by Editorial Staff

Churros are an amazing dessert that the whole world loves! The deliciously crunchy sticks are quick and easy to make! Churros are a deep-fried choux pastry. The recipe is not difficult, the required products are available and simple. The main thing is to follow the technology of cooking. Be sure to try it!

Cook: 40 mins

Servings: 5

Ingredients

  • Water – 200 ml
  • Butter – 60 g
  • Salt – 0.25 teaspoon.
  • Powdered sugar – 1 teaspoon.
  • Flour – 250 g
  • Eggs – 2 pcs.
  • Rum – 1 tablespoon.
  • Vegetable oil – 0.5 l

Directions

  1. Pour the water into a saucepan, add salt, butter, and powdered sugar. Put it over medium heat. Bring it to a boil. Stir the mixture constantly (the butter should melt completely).
  2. Sift the flour into a bowl of a suitable size to enrich it with oxygen. This will make the dessert more fluffy and airy.
  3. Make a well in the center of the sifted flour. Pour the boiling butter mixture into it. Stir everything with a spoon or silicone spatula thoroughly and quickly. It is important to mix the flour with the butter completely and with no flour lumps. Keep stirring until the dough starts to clump together. Add a little more flour if needed. The dough should be smooth and soft.
  4. Combine the eggs and dark rum in a separate bowl. I took one large egg and one yolk. You can use flavored brandy instead of rum. Stir the mixture with a whisk. Pour it into the dough and mix everything until completely homogeneous.
  5. Put the dough into a piping bag. Use a star-shaped tip preferably. If you don’t have a piping bag, use a thick plastic bag. Fill it with the dough. Cut off a small corner.
  6. Pour the vegetable oil into a deep saucepan with a thick bottom. Do not pour it to the edges of the pan (2-3 cm), otherwise hot splashes will disperse in all directions. Heat it up over medium heat.
  7. Dip a wooden spatula into the oil to check whether it is hot enough. If bubbles gather around it, it’s done. Squeeze out the dough into the hot oil in the form of strips or horseshoes and brown it.
  8. Take out the churros with a skimmer and place them on paper towels. Allow the excess fat to drain. When they cool down, sprinkle them generously with powdered sugar through a fine strainer. Instead of the powdered sugar, you can mix sugar (about 50 g) and cinnamon (1-2 teaspoons) in a bowl. Coat the cooked churros, still hot, in this mixture, put them on a dish, and give them time to cool down completely.

Enjoy your meal!

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