Churros

Ingredients for 1 servings:

• 500 g flour
• 900 ml water
• ½ tsp salt
• 1 tbsp oil
• Peanut oil for frying, 1.5 liters, or 1 kg clarified butter or palm oil
• Sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Spanish pastry

Bring the water and salt to a boil, remove the pan from the heat, and stir in the flour with a dough hook. Add the tablespoon of oil. Continue stirring. Return the pan to the heat, stirring for another 2 minutes. Then transfer the dough to a mixing bowl and knead for another 1 minute using the dough hook. Allow to cool and then transfer to a metal dough press. Because the dough is very stiff, a piping bag is not suitable! Using the press and a star nozzle, pipe the dough in 10 cm long pieces onto baking paper. Then place the strips in portions onto a slotted spoon and drop them into the hot frying oil. Caution! Do not pierce the churros with a fork, as they could explode! After about 2 minutes, they will be golden brown and can then be served sprinkled with regular sugar. Many churro recipes call for olive oil as the frying oil, but I find this too strong in flavor and too expensive. Note from Chefkoch.de: The oil for frying should never exceed 170°C; please check with a deep-frying thermometer. If the oil is too hot, the churros may explode and cause burns. It’s best to use a deep fryer with a lid, which you close immediately after injecting the batter. Don’t add too many churros at once.