Spanish Churros

Name: Spanish Churros
Total time: 1500 s
Yield: 20-25 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour (about 250 grams); 3/4 cup water or milk (about 200 ml); 1 1/2 teaspoons salt (about 8 grams); 1 tablespoon sugar (about 15 grams); 1 tablespoon vanilla extract (about 15 ml)

Alan Armando Antonio Santiago @cook_28462591

The first known churrerías in Spain date back to the 19th century in the province of Zaragoza. At that time, they were popular at festivals and fairs among the poorer and rural populations. The name 'churro' comes from the Churra sheep, a breed native to Castilla y León, one of the most indigenous breeds of the Iberian Peninsula. Shepherds of the time often replaced bread with this dish because it was much easier to fry them over rudimentary fires than to bake bread in wood-fired ovens.

Alan Armando Antonio Santiago @cook_28462591

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Ingredients

25 minutes

20-25 servings

2 cupsall-purpose flour (about 250 grams)
3/4 cupwater or milk (about 200 ml)
1 1/2 teaspoonssalt (about 8 grams)
1 tablespoonsugar (about 15 grams)
1 tablespoonvanilla extract (about 15 ml)

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Steps

25 minutes

1

Sift the flour into a bowl. Add the salt and sugar. Mix.
2

Add the milk or water to the mixture and mix with a spatula until a smooth mixture is obtained, then add the vanilla extract.
3

Mix again. Pour the mixture into a prepared piping bag (use a star tip for star-shaped churros). Heat the oil.
4

Fry the churros for about 2 and a half minutes and remove.
5

Place on paper towels to drain.
6

Serve the churros with chocolate.