These little beauties remind me so much of Spanish holidays. The smell, as you pass the street vendors, is so delicious, it just draws you in and forces you to buy them.
They are very similar to doughnuts, but lighter and more delicious, in my view, and not at all difficult to make. They are lovely dipped in hot chocolate sauce, Nutella or just on their own.
This recipe is enough to make around 20 churros, around 10cm long.
Ingredients:
12g white sugar
85g butter
Pinch of sea salt
185ml water
12g plain flour
2 large eggs
Sunflower oil for frying
Sugar for dusting.
Sieve the flour to make sure it is as fine as possible.
Put the sugar, butter, salt and water into a pan and heat slowly, until the sugar and butter have melted and the mixture starts to bubble.
Take off the heat and throw the flour into the pan and whisk with a wooden spoon or a hand held whisk, as quickly as possible.
Pour the mixture into your mixing bowl and leave it to cool down for around half an hour. When it has cooled, whisk in the eggs. If you add the eggs too soon, the mixture will scramble, so it needs to be cool.
Spoon into a piping back and pipe fingers of dough onto a sheet of baking paper on top of your baking tray. You can make the churros as long or as short as you like, but they need to fit into your frying pan.
Put the baking tray in the fridge for half an hour, or in the freezer for a few minutes to firm up.
Heat the oil in a deep pan and dip the churros into the hot oil using a spatula.
Cook them for around 5 minutes until they are brown, turning them over occasionally.
Don't over crowd the pan, as this will cool the oil down. Only cook 3 or 4 churros at a time.
When they are cooked, roll them in sugar on a sheet on baking paper.
For the chocolate sauce, simply warm 100ml of double cream and 100g dark chocolate chips together in a pan. Don't allow the cream to boil.
Dip the churros in the hot chocolate sauce.
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