Spanish churros

 In Spain, churros are one of the family's favorite breakfasts! Every morning there are freshly fried churros at special stands in all the cities where they are sold for a very low price! There is even an expression "se vende como churros" (It is sold like churros) which means that the product sells a lot.

They eat them sprinkled with sugar or dipped in hot chocolate.

Their ingredients are flour, water and salt and no eggs as I see in many recipes in Greece.

They put the dough in special tools called churreras and from there directly into the pan with hot oil where they are fried until crispy.

The dough is quite firm but in my recipe I made it softer and added butter so that it could come out of a cornet.

We should use a good pastry bag (so that it will last) and a star tip wide enough for the dough to come out relatively easily.

I have a churrera that my daughter brought me from Spain which makes this job much easier!!

Ingredients for 3 people:

135g of all-purpose flour

250g of water

1/2 teaspoon of salt

30g of butter

Olive oil or sunflower oil for frying

Sugar for sprinkling

Α good quality pastry bag and a relatively wide star head

Place water, butter and salt in a small saucepan over high heat.

As soon as it boils, add the flour and take it off the heat.

Mix with a wooden spoon to homogenize the dough.

Let it cool a little and if necessary knead it with your hands. When lukewarm, place it in the cornet. We have to fry the churros while the dough is lukewarm because it will be difficult for the dought to come out of the pastry bag otherwise.

In a large pan, heat about 3cm of olive or seed oil over high heat.

When the oil is heated, pour the dough directly from the pastry bag into strings of about 12cm.

As soon as they golden, take them out and place them on kitchen paper.

Dip them in sugar and enjoy them hot.