Recipe ingredients and directions:
1/2 cup of water (125 ml)
1/2 cup milk (125 ml)
a little salt
1 cup of plain flower (non-raising)
fine sugar
Instructions
Boil the milk, water and salt in a little pan.
When the mixture begins to boil quickly add
the cup of flower and stir vigorously until it becomes a ball which easily separates from the pan.
(It will become an extremely hard paste.)
Dry for a moment on top of the flame in order
to make the paste even harder.
Take it out and put it into a bowl.
Put the sticky mess into a "churrera" (otherwise known as a fritter maker) and mould the churros
into your prefered shape whether that be in the form of a baton or a ring.
Fry the churros in a lot of warm oil until both sides become golden brown.
While they are draining roll them in fine sugar.
Recommendation: eat the churros with a
rich warm chocolate sauce!
Note: I say here churrera and not a hose with a nozzle (piping bag) because using a churrera
prevents there being air bubbles in the dough. If there are air bubbles, while the churros
are being fried the vapour will cause them to expand, and the churros will explode! For those
without a churrera it is possible to use a piping bag without the nozzle.
Category: Argentinian Recipes