Latin celebration: churros like in Spain and Argentina - voila! Food

2022-12-20T05:40:56.430Z

Crispy, golden and hot tubes, wrapped in sugar and dipped in hot chocolate or milk jam. The churros don't need yeast and leavening like the donuts and they are just perfect. why are you rubbing

One of the most fun and decadent street foods and desserts.

Churros (Photo: Nimrod Saunders)

Some believe that the origin of the Spanish churros is a development of the North African spinge, which gradually took over the rest of Latin American cuisine.

There are also those who will swear that it far surpasses our round doughnut.

One way or another, it is one of the most enjoyable and decadent street foods and desserts: crispy, golden and warm tubes of dough, wrapped in white sugar and dipped in delicious spreads such as hot chocolate or milk jam.

Unlike a doughnut, the churros do not need yeast and leavening and are based on a puffy dough (similar to puff pastry dough) that is deep fried.

Recipe courtesy of Chef Einav Azgori.

For more Hanukkah recipes and the best recipes for donuts and fritters

Without yeast and leavening.

Churros are perfect with chocolate

Ingredients

For the churros dough:
- 2 glasses (480 ml)
- 2 tablespoons of sugar
- 1 flat teaspoon of salt
- 150 grams of butter
- 2 cups white flour (280 grams)
- 4 eggs M
For frying:
- Oil for deep frying
To submit:
- White sugar in a plate for rolling the churros
- Melted hot chocolate or milk jam, for dipping
For the conversion table click here >

Preparation

How do you make real Spanish churros?

1 Boil the water with the sugar and salt.
When the water boils, add the butter and boil again until the butter is completely melted and the liquid is bubbling.
2 Pour in the flour all at once and mix with a wooden spoon until the dough separates from the sides of the pot and a lump of dough forms.
Remove from the heat.
3 Transfer the dough to a mixer with a guitar hook, and put on medium speed to cool it.
While doing this, gradually add the eggs (one at a time) until they are all completely incorporated into the dough.
4 Transfer the dough to a piping bag with a star nozzle and heat oil in a small, deep pot to a temperature of 180 degrees.
5 Pour dough directly into the hot oil in a length of about 10 cm. When you reach the desired length, cut the dough with a small, sharp knife. Reduce the flame slightly and fry on both sides until nicely golden.
6Roll the churros in white sugar, and serve with hot chocolate or milk jam.