My friend Angie’s mom, Doña Tina, is from Asturias. They were just visiting Asturias this past Easter. Angie came back with plenty ideas for us to make together. Among them, a CHURRERA… or a little machine contraption to make churros. We just had to try it for our Spanish-inspired dinner menu recently.
Mariana and Natalia were super excited to make churros… they were asking for them the whole night. Churros are sweet, crunchy and delicious. What’s not to like??
The recipe is super simple… just 3 ingredients – flour, water and butter. That’s it; Nothing to it. All you need is a little bit of muscle to work the Churrera. Or a second pair of hands is also very useful. If you do not have a churrera, don’t worry – a simple pastry bag with a star tip will also do the job.
We used spelt flour for the job… and it worked out extremely well.
1 cup spelt flour 1 cup water 2 tbs butter a pinch of kosher salt Canola oil for frying Organic sugar for sprinkling on top
- In a medium saucepan bring the water and butter to a boil. Dump the flour into the water in one swoop and start mixing it all together very briskly using a wooden spoon.
- After mixing the dough around the pan for a little while, about 1-2 minutes, take the dough out of the pan to cool off.
- After the dough has cooled, insert it into a churrera or pastry bag with a star tip.
- In a large skillet, place about ½ inch of oil for frying the churros… traditionally olive oil is used, but I do not like to use olive oil for frying. Check the oil is at the right frying temperature by inserting a wooden spoon into the oil.
- Press the churros dough through the currera and into the hot oil. Try to use a circular motion going from the center of the pan and spiral outward. When you run out of space in the pan, cut the dough using kitchen shears. That’s the traditional way the Spanish do churros. If this is too complex, just draw some lines into the frying pan and cut the dough again using kitchen shears.
- Fry churros for about 10-15 minutes, until the dough is golden brown on all sides. Spelt flour is a little bit darker than traditional white flour, so it’ll take a few minutes of frying before you start seeing the change in color and doneness.
- Take the finished churros out of the oil and place in a paper towel to drain. Sprinkle with organic sugar on top.
These churros are spectacular and even more so with a cup of Hot Carob on the side.