Churros : The Traditional Spanish Doughnut
2 cups water
1/2 teaspoon of salt
2 tablespoons of butter
2 1/2 cups of all purpose flour
Olive Oil or Vegetable for frying ( if concerned about the smell Canola can also be tried)
Melted dark chocolate (Optional)
Large Deep Iron Skillet
Pastry Bag or Zip Lock bag with end cut
Pastry Tips - any size
OPTIONAL: Cusinart CDF-100 Deep Fryer (peanut or canola oil)
FRYING NOTE: Frying will make your kitchen smell for a few days! My advice to address this use a deep fryer on a patio/porch or if in the kitchen the below:
Business Insider gives these tips:
1. Leave bowls of vinegar, baking soda, or coffee grounds on your counter overnight to absorb the odors.
2. Boil a vinegar and water solution.Bring 1 cup of water and 1 tablespoon of vinegar to a boil in a small saucepan.
In pot pour water, salt, and butter.
Bring to a boil and remove form heat when butter is completely melted
Take off heat and add quickly the flour all at once
Stir to mix and return to low heat
Stir constantly until the dough leaves the pan
Allow to cool ( this actually takes longer than you think) and introduce dough into the pastry tube.
Pour 1 1/2 oil ( olive, vegetable, or canola) into a deep iron skillet. To see if the oil is hot enough place a small piece of bread in oil and when it turns brown. The oil now has the correct temperature of 370 degrees F.
Instead of above use deep fryer.
Fill tube with dough and press through, forming circles in hot oil. When golden remove to paper toweling and spring with sugar. Serve warm.
Yields 3 to 4 dozen depending on size
Birthday Churros! I decided that instead of having cake I would make churros. The trick with churros is they have to be served soon after frying.
Having looked at multiple churro recipes the one below is my favorite. The simplicity of this one is very useful. It does not have eggs like many others (less mess/cleaning) and it is like magic when you see water, salt, butter, and flour transform effortlessly into dough.
While I was committed to this easy recipe a few things threw me. The first was how long it took the dough to cool. I should have made it an hour before and let it sit. Second, was the constant interruption from friends trying to get gifts to us. Churros you have to watch and running to the door after the buzzes or the texting them was distracting. That is why I really like the idea of using a deep fryer. Lastly, the lingering smell of the frying oil. For that I have mentioned tips above.