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Churros and Spain

Not so easy / Average
Prep time:
Cooking time:
4 stars / 10 votes


(8 people)

- Frying oil.
- 25 cl of water.
- 6 cl sugar.
- 250 g of sifted flour.
- 1 pinch cinnamon.
- 3 eggs.
- 1 teaspoon vanilla.
- pinch of salt.
- 125 g of butter.


:. In a small saucepan, bring the water, butter and salt and bring to boiling point .
In another pan, put it. the flour, cinnamon .

Pour the hot water mixture over butter. Beat vigorously over low heat with a wooden spoon for a minute until the mixture forms a ball. Let cool one minute .
. In a small bowl, beat the eggs with the vanilla into the dough .

Heat oil in a pan high-sided .

Put the dough in a pastry bag and form dough strips which are deposited on a plate or baking paper before pouring in oil ( do not do it directly over the frying oil is too dangerous) .

Fry about 2 minutes on each side .

Remove and continue the operation until all the churros are cooked: depositdare churros on a cookie sheet lined with two absorbent papers. Keep in an oven at minimum temperature .
. In a bag, put the sugar and cinnamon. Place the churros in the bag and shake to coat well, then eat warm.

Notes: There are some variantes.Ajoutez the dough 3 tablespoons unsweetened cocoa powder and 2 tablespoons orange zest to obtain "coconut churros" .IMPORTANT: Be careful not to mount the oil temperature! If you exceed the 200 ° C, the churros that you dip into the frying oil can "explode" and cause injury. In general, be careful with frying: diving cold ingredients in a bath of boiling oil creates a thermal shock. Protect your hands and watch for projections.NE NEVER MAKE THIS RECIPE WITH CHILDREN!


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