Pairs well with Classic Churros
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Classic Churros
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A recipe for making perfect churros by fully cooking the dough before frying and frying at the right temperature to avoid steam explosions.
00:10:00 total
Serves 4
medium
Snack
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Ingredients
- water - watch the video to see (watch the video to see)
- butter - watch the video to see (watch the video to see)
- flour - watch the video to see (watch the video to see)
- salt - watch the video to see (watch the video to see)
- oil for frying - watch the video to see (enough for deep frying, maintain temperature at 350-360°F (175-182°C))
Instructions
- Cook the dough: Cook the dough in a pot for 1 to 2 minutes until it becomes smooth and pulls away from the pot.
- Prepare the dough for piping: Press the dough firmly in the piping bag to release any air bubbles.
- Freeze the dough: Freeze the piped dough to make it look more beautiful and to allow more time for steam to escape during frying.
- Fry the churros: Heat oil to 350-360°F (175-182°C). Fry churros that are about 1/2 inch to 3/4 inch thick. Avoid frying at too high temperature to prevent sealing the outside too quickly and trapping steam inside.
