Churros are a staple from my childhood. My family spent every summer in Punta del Este, Uruguay. It is a beach town located 3 hrs from Buenos Aires. There is a churro shop there that has been selling churros for as long as I can remember.
There are the classic churros, or you can choose with filling: dulce de leche, chocolate, or pastry cream. I would say that at least 2 or 3 times per week around 5/6 pm for the afternoon snack they will run to Manolo’s to buy churros. In a matter of 30 mins, all churros would have been gone.
While in baking school I learned the magic of churros! Instantly I sent a picture to my family and it has been a request since then. I had traveled with the Churro machine to Massachusets (where my brother lives), have brought it to Sunday meals in order to have fresh churros, and even recently brought it to Spain to make churros for the in-laws.
Churros are an easy piece to make. You only need the churro machine, which can be purchased from Amazon for $25.
Makes: 40 Churros
Prep Time: 5 Mins
Cook Time: 15 Mins
- 500 g All-purpose flour
- 5 g Sugar
- 10 g Salt
- 850 g Water
- 150 g Canola or Vegetable oil
- 850 g Water
- 100 g Sugar (to roll churros on)
- Combine the flour, salt, and sugar on a medium bowl.
- Pour the water into a medium pot over high heat. When you see small bubbles all over the bottom of the pot, pour the flour while using a wooden or plastic spoon to mix. At the same time, start pre-heating the oil on a deep frying pan (I like to use a wok, since it is deep).
- You will continue mixing until the water is absorb by the flour and the dough does not stick to the pot.
- Lightly flour the surface and let the dough cooldown. Once it cools down, place the dough in the churro machine, and start making the churros.
- After frying them you will want to roll them in sugar and fill them with chocolate, dulce de leche, Nutella, or pastry cream. Some people like to roll them in cinnamon sugar.