CHURROS
CHURROS
THIS SPANISH BREAKFAST DOUGHNUT IS SOLD IN ALL TAPAS BAR, WHICH IS CONVENIENTLY TRANSFORM INTO CAFES IN THE MORNING.FRESHLY FRIED, CHURROS, ACCOMPANY A CUP OF HOT CHOCOLATE OR COFFEE.THEY ARE ALSO SERVED AS FESTIVAL INTO GREAAT VATS OF OIL, CUT INTO LOOPS, THEN TED WITH GRASS STRINGS AND SOL TO EAT WHILE WALKING ALONG. THIS RECIPE MAKES 12 TO 15 CHURROS.
Ingredients
200 G/ 7 OZ PLAIN FLOUR
1.5 ML/ 1/4 TSP SALT
30 ML/ 2TSP CASTER SUGAR
250 ML/ 8 FL OZ WATER
60 ML/ 4 TBSP SUNFLOWER OIL
1 EGG BEATEN
CASTER SUGAR AND GROUND CINNAMON FOR DUSTING.
OIL FOR DEEP FRYING
Instructions
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 GRAUDALLY BEAT IN THE EGG TO MAKE A SMOOTH DOUGH.
3.OIL A LARGE BAKING SHEET.SPRINKLE PLENTY OF SUGAR ON TO A PLATE AND STIR IN A LITTLE CINNAMON.
4.SPOON THE DOUGH IN A LARGE PIPPING (PASTRY) BAG FITTED WITH A 1 CM / 1/2 IN PLAIN PIPPING NOZZLE.PIPE LTTLE COILS OR S SHAPES ON TO THE BAKING SHEET.
5.HEAT 5 CM/ 2 IN OF OIL IN A LARGE PAN TO 168 C/336 F OR UNTIL A LITTLE PIECE OF DOUGH DROPPED INTO THE OIL SIZZLE ON THE SURFACE.
6.USING AN OILED METAL SPA;TULA, LOVER SEVERAL OF THE PIPED SHAPES INTO THE OIL AND FRY FOR ABOUT 2 MINUTES UNTIL LIGHT GOLDEN.
7.DRAIN THE CHURROS ON KITCHEN PAPER, THEN DIP THEM INTO THE SUGAR AND CINNAMON MIXTURE, TO COAT. COOK THE REMAINING CHURROS IN THE SAME WAY AND SERVE INMEDIATELY WITH A LOVELY HOT CHOCOLATE OR COFFEE...
ENJOY IT...