Weekend!!! As I like weekends and to celebrate it I am going to teach you how to make homemade churros . Let’s see, who doesn’t want some hot churritos with a good chocolate for breakfast on a cold winter Sunday? because if I tell you the truth, I am always ready.
I remember when my parents sent my sister and me to the churrería. Good grief, it smelled good when we entered and they were making them and my mother prepared small breakfasts or snacks for us. Jo what memories, how we all enjoyed at home.
In the center of Madrid there is a very old and very famous churrería that amazes me, since it is just as crowded in summer as in winter and especially in New Years because here it is very typical after partying all night to eat Some churros with chocolate and I am not surprised because with the cold it is they are scary.
This sweet so widespread throughout Spain is nothing more than a dough made of flour, water and salt, fried in abundant very hot oil and served with sugar. They are made in the shape of a stick or a bow and can be filled with chocolate,pastrycream or whipped cream or you can simply eat them dusted with sugar.
If you want to make everyone happy on a cold winter morning, sign up to prepare some delicious and easy churros .
1.- You start by heating the water in a saucepan and add 2 tablespoons of oil and salt and stir. When it starts to boil, you remove it from the heat, add the flour at once and with the help of a wooden spoon you integrate it into the water and knead until you get the dough to come off the walls of the saucepan.
2.- Let it rest until it is warm.
3.- You introduce the dough in a churrera or in a pastry bag with a star-shaped nozzle, cut the churros on a frying pan with plenty of hot oil and fry them over medium-low heat so that they are done well inside and not burn out.
4.- When you see the golden churros, you take them out of the pan and put them on a plate with absorbent paper to remove the excess oil.
My tips and tricks on how to make spectacular homemade churros
Make the amount you are going to consume because cold churros lose their crunchy texture and do not taste the same.
Its striated shape is designed to release all the air that has accumulated when making the dough.
The oil has to be hot enough so that they do not open when frying. The best temperature is about 190º C
Do not make batches of more than 2 or 3 churros to make it easier for you to turn them over and not stick.
And you have seen, in just over 5 minutes you have some crunchy homemade churros for a great breakfast for two hard.
Compilation of the best deep fryers on amazon this month:
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