Churros 1
vegetable oil
1 cup of water
1/2 cup of butter or margarine
1 cup of gold medal all-purpose flour
1/4 teaspoon of salt
3 eggs
powdered sugar or cinnamon-granulated sugar
1.Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.
2.Spoon mixture into pastry bag. Squeeze 5-inch strips of dough into hot oil. Cook, turning frequently, until deep golden brown; drain. Sprinkle generously with powdered sugar. Serve warm.
Preparation Time: 00:50
Churros 2
200 gr. of flour
¼ litre of water
¼ teaspoon of salt
1 large egg
olive oil
caster sugar
First bring the water to the boil with the salt and pour it gradually into a bowl containing the flour. Stir with a wooden spoon to make a smooth dough. Beat in the egg and keep stirring until smooth. Put the paste into a forcing bag, fitted with a fluted nozzle, and pipe it in the shape of a spiral into boiling oil taking care not to overheat the oil. Fry until golden brown. Lift out the spiral with a fork onto kitchen paper to absorb the oil. Cut into desired length. Dip in sugar and serve.
Contributor: Esther Pérez Solsona
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