Churros I
This is a very simple recipe for plain churros. Makes one plateful, suitable for about 4 people. It can easily be doubled or halved, but be warned that attempting to mix more than double this recipe at once is very hard work.
Total Time
15 minutes
Servings
4 people
400 g (~3¼ cups) plain flour
400 ml (~1⅔ cups) boiling water
1 teaspoon bicarbonate of soda (baking soda)
½ teaspoon salt
¼ teaspoon cinnamon (optional)
Vegetable oil
Sift the flour, baking soda, and salt into a large mixing bowl.
Add the boiling water gradually to the flour, mixing constantly until you get a very thick, smooth paste.
Allow to stand for about an hour.
Heat up a deep frying pan of oil until it shimmers.
Using an icing bag, or a freezer bag with the corner cut out to give a hole about the size of your little finger, squeeze the paste into the pan. Use a pair of scissors to cut the sausage-shaped pieces off after about 10 cm.
Fry the churros until golden brown and crunchy. If the pieces are too thick and are still raw in the middle, cut them in half lengthwise and fry again.
Remove churros from oil, and drain on a rack or paper towels.
Serve dusted liberally with sugar or hot chocolate sauce (or both).