Yesterday I was talking to a friend and I was wondering about my recipe for churros, since he had been trying to do them and was not right with the amounts. I want to clarify that in Andalusia churros, generally, are more spongy and lighter than those eaten from Madrid up.
And it's funny, but something as simple as a dough of fried flour has its tricks, and no two people do them the same, each one has its "secret." I remember an aunt of mine who prepared them with a lot of art, making them by hand in a litter, then frying them in abundant oil.
Ingredients for 4 people.
400 cc water, a level teaspoon of fine salt, 300 gr. flour, a teaspoon of royal yeast or baking soda, plenty of oil, to fry them. Icing sugar, to serve.
Heats the water with salt If the tap water has a chlorine flavor you can add a piece of lemon rind. Once the water is warm, just that you can put your finger without burning, set aside and remove the lemon rind.
Add the flour, mixed with the yeast or baking soda, little by little. Stir well until a thin and lump free dough is left, not too thick.
Pass the dough into a pastry bag with medium curly nozzle and fry in plenty of hot oil. You can make dough strips, or the traditional threads more or less large.
Take out when golden brown and drain on paper towels. Serve hot, sprinkled with icing sugar.
The temperature Water is important, as it will admit more or less flour as appropriate. It is not advisable to add a lot of yeast, since then they become too swollen and take a lot of oil, making them indigestible.
The oil should be very clean, and we should not use oil having fried fish, meat or vegetables, as they would taste. Personally I prefer to use sunflower oil, but you can use mild olive oil.
The oil must be at a sufficient temperature, around 180-200º maximum. To calculate it, drop a little dough and check that it browns properly. If it were too hot they would burn us. If the temperature is too low, the dough would be soaked with oil.
Preparation time: 10 minutes.
Cooking time: 15 minutes.
Serve this churros recipe Accompanying sugar, to dip in coffee or, for the sweet tooth, with a cup of hot chocolate. They are usually taken in many houses and in coffee shops for breakfast.