Churros
Ridged dough fingers fried until crisp and sprinkled with sugar.
Active time35 min
Cooking20 min
Total1 hResting : 10 min
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Ingredients
- 250 g water
- 250 g wheat flour
- 1 l sunflower oil
- 1 tsp fine salt
- 40 g caster sugar
Preparation
Bring the water and salt to the boil in a saucepan. Immediately pour over the flour in a heatproof bowl. Stir firmly with a sturdy spoon until compact and free of dry flour. Cool for 10 minutes until safe to handle.
250 g water250 g wheat flour1 tsp fine salt- saucepan
- mixing bowl
- spoon
Pack the dough into a churro press fitted with a star nozzle, pressing out air pockets. Press fingers onto a clean cloth. Do not make smooth tubes or leave trapped air in the dough, which can burst during frying.
- churro press with star nozzle
- clean tea towel
Heat the oil to 180 °C in a deep pan, filling it no more than halfway. Fry small batches for about 4 minutes, turning until golden and crisp. Lift with a slotted spoon onto kitchen paper. Sprinkle with sugar and serve immediately.
1 l sunflower oil40 g caster sugar- saucepan
- cooking thermometer
- slotted spoon
- kitchen paper
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration