One of the most well-known fried-dough pastry are churros. The best ones in Spain are served on “Chocolateria San Gines” in Madrid.
As you may see in the below slideshare link, it is a very traditional breakfast in Spain. Usually, after a “fiesta” evening, it is very common to end up the night having churros for breakfast
The difference between the English and Spanish breakfast
As, you may have seen, at first glance, the recipe is very simple, but I can tell you, doing them is a real art. Anyhow, if you dare, hereafter is the recipe:
Ingredients:
- 300 gr flour
- 350 ml water
- 1 teaspoon of salt
- 1 cup of sugar
- 1 cup of olive oil
Place the flour in a deep bowl.
In a small saucepan, over medium heat, put the water and the salt. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
We wait a couple of minutes, and then helping ourselves with a spoon, transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.)
Pipe two to three churros into the oil at a time, frying them until they’re golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in sugar. Repeat the frying and coating process with the remaining dough.
There you are!!!
If you are thinking in coming to Spain 