- Very easy
- 30 minutes
- For 8 people
- 0.2 € / person
- 361kcal per 100g.
Do you want to learn how to prepare homemade churros ?
There is no corner of Spain where churros and porras are not made .
From north to south of the peninsula, churros are an always welcome resource, for a breakfast or a snack accompanied by a good hot chocolate or simply a café con leche.
This sweet, simple and traditional , is nothing more than a dough based on flour, water and salt, fried in abundant oil and served at the moment sprinkled with sugar.
The simplicity of its ingredients and process do not reflect the good and deep-rooted in our culture of this recipe. They are supposed to be of Moorish origin, Quevedo and Lope de Vega made mention of them in their texts. Many years later it already appears in the General Dictionary of Cooking in 1892.
Despite being a common element in the gastronomy of all communities, there are many and subtle differences in its form or preparation depending on where we are.
Its shape can be straight, bow or stick , they can be filled with chocolate ganache , pastry cream or dulce de leche or simply sprinkled with sugar. Perfect to accompany with a hot chocolate to the cup .
I will also show you a relic, the churro maker that my mother has had in her house for 40 years, what is being said soon! And that it dusts at least a couple of times a year, to everyone’s joy.
I definitely recommend that you buy a churrera (you have them from € 20), it is the best way to compress the dough to avoid problems when frying, it does not allow air bubbles to form. The best investment, without a doubt, and if it is like my mother’s, it will go from mothers to children.
- Includes 8 nozzles and 13 discs
- 22 cm
Although if there is no way to make the recipe with a churrera, you can help yourself with a pastry bag (it is not the most recommended because it does not tighten enough, but you can use it very carefully) and a star-shaped nozzle.
With care and kneading well beforehand, you will also make some classy churros. Although it does not hurt that you read my recommendations to make perfect churros .
Preparation of the churros dough
- We put the flour in a wide bowl. In a saucepan, heat the water with the salt.
- When it starts to boil, pour it directly and all at once on the flour. With a wooden spoon we integrate the flour with the water. We will have a very sticky and quite compact dough.
- Now we are going to introduce this dough in a churrera or pastry bag. This step is essential so that the churros come out well and you do not have problems with them when it comes to frying. The churrera compacts the dough and removes the air. This prevents the churros then jumping into the oil, so it is a very important step.
- If you have a churros machine, you fill it with the dough. The best choice.
- If you have no option to make churros with churrera, we have another possibility, a pastry bag with a star-shaped nozzle. Although it is not recommended, as they are not the same as with churrera. Still, there are people who have managed to make good churros with manga.
- The pastry bags can be made of disposable plastic. You can find them in confectionery shops or creative confectionery online stores.
- We are making the churros portions with the raw dough on a kitchen cloth.
- We put on the fire a frying pan with plenty of very soft olive oil or sunflower oil.
Frying and presentation of homemade churros
- When it is hot we introduce the portions of dough to fry.
- Before frying, measure the temperature of the oil (if possible), between 195º and 200º C for churros or 230º C for porras .
- We cook over medium heat to avoid that the churros remain raw inside.
- If you are going to use pastry bag to make the churros, be very careful when frying, they can jump. With the churrera, that problem will not happen to you.
- Once fried, remove to a tray with kitchen paper to absorb excess oil.
- We serve sprinkled with white sugar or powdered sugar.
With these premises we can make our own churros at home to enjoy, both a good breakfast and a deserving Sunday.
A delicious way to have your own churros at home. You can see all the photos of the step by step in this homemade churros recipe album .
Tips for some yummy churros
- The result is a crispy, low-fat churro. Perfect for breakfast for a weekend, for a snack or just for the sake of it. Don’t forget to involve the whole family, especially the little ones at home, they will love it with a hot chocolate.
- A homemade churro that has nothing to do with the oily churros from fairs or with the lousy churros de lasso, thawed and fried in fats that you better not know.
- In Mexico this sweet is also usually prepared, Mexican churros are similar to Spanish churros. The most representative difference in its softer texture and its coating in sugar and cinnamon.
- As a variant we have the batons that are fried like a large thread that is then cut into smaller strips. Better than deep frying in small portions directly.
- Another of its differences is that yeast is usually added to its dough and it is left to rest for a few minutes before frying.
- Whether they are porras or churros , what is asked of them and makes the difference between those that are good and those that are not, is that they are crispy, that they are not greasy and that they do not taste like raw flour.
- José comments several scores on this recipe (as I have seen that it is a very useful comment, you have it as good advice). “ I always use strength flour that the baker gives me. The churrera is very very important, especially the outlet, it has to be a mouth that is capable of making good stretch marks, so that the dough can be fried. The mouths that have cheap churreras are usually not worth. It has to be a mouth that is not just a sheet, it has to be able to perfectly mark the stretch marks, otherwise they will never look good. ”
Last update on 2020-05-18 / Affiliate Links / API Images for Affiliates