Churros

AT A GLANCE

  • Serves 6 people

Sift, boil, beat, rest, pipe, fry: churros are a bit of work, but it's a small price to pay for the most delicious fried dough on the Continent.

  • 325 gm plain flour
  • 60 ml (ΒΌ cup) olive oil
  • For deep-frying: vegetable oil
  • For dusting: caster sugar
01   Sift flour and a pinch of salt into a heatproof bowl.
02   Combine oil and 450ml water in a saucepan and bring to the boil over medium-high heat. Pour over flour and beat quickly with a wooden spoon to combine.
03   Transfer mixture to an electric mixer fitted with a paddle and beat until a very smooth dough forms (2-3 minutes).
04   Transfer dough to a piping bag fitted with a 2cm star nozzle and push down to remove any air bubbles in bag. Refrigerate to rest and chill (30 minutes).
05   Heat oil in a deep-fryer or deep-sided frying pan to 180C. Pipe long lengths of mixture (about 15-20cm) into hot oil, creating a swirl, and cut with scissors. Be careful as oil is hot and may spit.
06   Fry churros in batches, turning occasionally with a spider, until golden (3-5 minutes), then remove with a spider and drain on absorbent paper. Toss in a bowl with caster sugar, shaking off excess, and serve immediately.

Topics:

DESSERT, SPRING, SPANISH, MASTERCLASS

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

FEATURED IN

Oct 2009

Oct 2009

View Full Site