Scarlett WChurros
July 6th 2006 03:28
Churros
About Churros
Churros are fried-dough pastry-based snacks, which originated in Spain, and are popular in Latin America, the USA, and Spanish-speaking Caribbean islands. It is sometimes referred to as a Spanish doughnut or Mexican doughnut. Some claim that the churro is named after the shape of the horns of the churro breed of sheep which is reared in the Spanish grasslands. This may be true as it is possible that the churro was initially invented by the shepherds of this region.
These Spanish doughnuts are commercially deep fried in huge coils and broken off into smaller lengths for selling. Serve this home-make version freshly cooked with hot chocolate or strong coffee.
INGREDIENTS
Makes 12-15
200 gm plain flour
1.5 ml / ¼ teaspoon salt
30 ml / 2 tablespoons caster sugar
60 ml / 4 tablespoons olive or sunflower oil
1 egg, beaten
caster sugar, for dusting
ground cinnamon, for dusting
oil, for deep frying
1. Sift the flour, salt and sugar on to a plate or piece of paper. Heat 250ml/1 cup water in a saucepan with the oil until it boils.
2. Tip in the flour mixture and beat with a wooden spoon until the mixture forms a stiff paste. Leave to cool for 2 minutes.
3. Gradually beat in the egg until smooth. Oil a large baking sheet. Sprinkle plenty of sugar on to a plate and stir in a little cinnamon.
4. Put the dough in a large piping bag fitted with a 1cm/½in plain piping nozzle. Pipe little coils or “s” shapes on to the baking sheet.
5. Heat 5cm/2in of oil in a large pan to 168 degrees Celsius or until a little dough sizzles on the surfaces.
6. Using an oiled fish slice, lower several of the piped shapes into the oil and cook for about 2 minutes until light golden.
7. Drain on kitchen paper then coat with the sugar and cinnamon mixture. Cook the remaining churros in the same way and serve immediately.
**From “A Taste of the Mediterranean” and “Wikipedia, the free encyclopedia” **
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