Spain
Spanish churros
Just flour, water, salt and hot oil. Spain's churro was eggless all along.
40 minTime
7 gProtein each
mildSpice
Churros con chocolate in Spain3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original552kcal
7 gprotein
3 gfibre
40minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Bring the water, salt and 1 tbsp of the oil to a boil. Take off the heat, tip in the maida all at once and beat hard with a wooden spoon.
- 2Cool the dough for 10 minutes, then pack it into a piping bag with a large star nozzle.
- 3Heat the oil in a deep kadai to 180 C. Pipe 10 cm lengths straight into the oil, cutting with scissors.
- 4Fry, turning once, until deep golden. Drain on paper and roll in sugar mixed with cinnamon.
- 5For the chocolate, whisk the milk, cornflour and 2 tbsp sugar, bring to a simmer, then stir in the chocolate until thick.
- 6Serve the churros hot with cups of chocolate for dipping.
Serve it like this
Pile the churros on a plate and serve with a small cup of thick hot chocolate per person for dipping.
