Churros is very popular and there are sales stands and cafés on many corners in Barcelona where you can buy chrurros.
- 500 ml of water
- 3oog flour
- 3 tablespoons butter or margarine
- 3 eggs
- A little salt
- Sugar or powdered sugar
- Olive or other vegetable oil
For the dough boil the water with the butter and a pinch of salt. Then add the flour mix well. Cook over a small flame and stir constantly. Do this until the dough rises from the ground and forms a homogeneous mass.
Stir the eggs until creamy and beat the dough mass then stir.
Put the dough into a piping bag and inject the mass into the heated oil in about 10 cm long snakes.
Bake 3-4 churros until yellow. Highlight the churros with a skimmer and drain them with a kitchen towel.
Roll the churros in sugar or powdered sugar
Please consider the following general indications for cooking with hot fat:
- Inject the dough slowly into the fat, so it doesn't splatter (risk of burning with hot fat). Particularly, the dough can't drop into the hot fat.
- Don't hold your face above the hot fat when injecting the dough into the fat. Hot fat and steam may rise.
- The dough shouldn't be too moist, the more moist the dough is, the more splattering is possible.
- Please consider the flash point of the fat. It must not smoke.
- Deep frying with a deep fat fryer is more secure. You can inject the Churros into the basked and then lower the basket into the fat.
- Please be careful while handling hot fat in general. Should fat spark, never use water to extinguish the flames. Instead, turn off the stove and extinguish the fire with a fire blanket. Please consider the indications for usage of the manufacturer as well as the general indications for extinguishing flammable liquit.