My first encounter with “Churro” was while on vacation in Barcelona. This Spanish doughnut or Churro as it is more widely known is a fried pastry snack. They are often sold by street venders, who fry them on the street and sell them hot (the best way to eat them!!) but nowadays they are mostly sold in cafes for breakfast.
Churros are fried until they become crunchy and are dredged through sugar. The surface of a Churro os ridged due to the star shaped piping nozzle used and they are generally piped straight or prism shaped.
Now, being a 1 year veteran of the Bombay monsoon season and the impending 3 months of non stop rain; it seemed like the perfect time to break out these delicate pastry treats. I am going to give India a taste of Spain to help take our minds off the outside weather. Of course they have to be accompanied by a steaming mug of hot chocolate….
Below is a great Churro recipe from a colleague of mine; incredible Pastry chef and food blogger http://gregoiremichaud.com/
INGREDIENTS FOR CHURROS
• 230 ml water
• 30 grams butter
• 30 grams caster sugar
• 2 grams salt
• 130 grams refined flour
• 3 grams baking powder
• 1 egg
• cinnamon sugar
• In a pot, boil water, butter, sugar and salt.
• Once this boils, add the flour and baking powder and mix them well.
• Allow the mixture to cool slightly, then add the egg and mix it all until it turns into a smooth paste.
• Use a piping bag with a star tip to pipe long tubes of dough.
• Deep fry the dough in hot oil (190 degrees Celsius) until golden brown.
• Remove from the oil and sprinkle with cinnamon sugar.