- 250 g. all-purpose wheat flour (can also be made with bakery flour)
- 250 g. of water
- 1 teaspoon of salt (8 grams approximately)
- Sugar for dusting
- Mild olive oil for frying or sunflower oil
- Absorbent kitchen paper
- A manual churrera or a pastry bag with a fine mouth
Do you want to learn how to prepare homemade churros?
There is no corner of Spain where the traditional churros or porras are not made. From North to South of the peninsula, churros are always a welcome resource, for a breakfast or a snack accompanied by a good hot chocolate or simply a coffee with milk.
This sweet, delicious, appetizing, simple and light is nothing more than a dough based on flour, water and salt, fried in plenty of oil and served immediately dusted with sugar.
The simplicity of its ingredients and process do not reflect the good and ingrained in our culture of this recipe. They are supposed to be of Moorish origin, Quevedo and Lope de Vega mentioned them in their texts. Many years later it already appears in the General Dictionary of Cuisine in 1892. Despite being a common element in the gastronomy of all communities, there are many and subtle differences in its form or preparation depending on where we are.
Their shape can be straight, bow or stick, they can be filled with chocolate ganache, pastry cream or dulce de leche or simply sprinkled with sugar. Perfect to accompany with a hot chocolate to the cup.
I also show you a relic, the churros maker that my mother has had in her house for 40 years. And that he dusts at least a couple of times a year, to the joy of all.
I recommend without a doubt that you buy a churrera (you have them from € 20), it is the best way to compress the dough to avoid problems when frying, it does not allow air bubbles to form. The best investment, without a doubt, and if it is like my mother's, it will pass from mothers to children.