Pepita Aris

Churros

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Preparation info
  • Makes

    twelve to fifteen

    • Difficulty

      Easy

Appears in
Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes
Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

  • About

This Spanish breakfast doughnut is sold in all tapas bars, which so conveniently transform into cafes in the morning. Freshly fried, churros accompany a cup of hot chocolate or coffee. They are also served as festival fare, piped into great vats of oil, cut into loops, then tied with grass string and sold to eat while walking along.

Ingredients

  • 200 g/7 oz/1¾ cups plain (all-purpose) flour
  • 1.5

Method

  1. Sift the flour, salt and sugar on to a plate or piece of baking parchment. Put the water and oil in a pan and bring to the boil.
  2. Tip the flour mixture into the pan and beat with a wooden spoon until the mixture forms a stiff paste. Leave to cool for 2 minutes, then gradually beat in the egg to make a smooth dough.

Photos