Is culture baked into our veins or do we control our own life? Let's make some Churros to see what lies behind!
Course Breakfast, Dessert, Snack
Cuisine Sugar free recipe
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Ingredients
Native
2cupsFlour
1cupWaterhot
½teaspoonSalt
Posh
2cupsFlour
1cupWater
12tablespoonsButter
1teaspoonSalt
6Eggs
Porras
2cupsFlour
1cupWater
1teaspoonSalt
1teaspoonYeast
Instructions
Churros
Mix flour, boiling water and salt together quickly. If going for the fancy version add the butter too.
Knead it until a uniform texture reached. (For the fancy version add the eggs now and mix it into the dough.)
Fill it into a piping bag or churros making equipment. The churros mass supposed to be very dense (except the fancy version) so choose a tough piping bag (or put 2 – 3 puny ones into each other) otherwise it will rip into pieces.
Spread a thin layer of oil onto a tray (parchment paper also works) then squeeze the churros out. Experienced churros makers can squeeze them directly into the oil.
Heat oil to 360°F / 180°C or as hot as possible and with oily hand transfer the churros into the oil.
Fry them until golden brown for about 3 minutes.
Porras
Mix flour, lukewarm water (no more than 85°F / 30°C) salt and yeast in a bowl.
Cover the bowl, put it to a 68°F – 81°F /20°C – 27°C place to rise for 45 - 90 minutes.
Fill the dough into a piping bag or porras making equipment.
Spread a thin layer of oil onto a tray then squeeze the porras out. Experienced porras makers can squeeze them directly into the oil.
Heat oil to 360°F / 180°C or as hot as possible and with oily hand transfer the porras into the oil.