10 tips to make perfect churros and not explode
- 30 minutes
- For 8 people
- € 0.2 / person
- 360kcal per 100g.
- Desserts and sweets recipes
- Cooking tricks
Ingredients for 10 tips to make perfect churros that do not explode
- 250 g all-purpose wheat flour
- 250 g of water
- 1 teaspoon salt (approximately 8 grams)
- Soft olive oil for frying or sunflower oil
- Sprinkle sugar
- Kitchen absorbent paper
- A manual churrera or a pastry bag with a thin mouth
Ten tips to get perfect churros
“We sift flour in a deep and wide bowl. We bring water, oil and salt to a boil and pour it over the flour. Mix until you get a hard and homogeneous paste with which to fill the churrera. We fry in plenty of oil. ”
This is, broadly speaking, the Churros recipe. Yes we get into detail, because it does not have much more to explain because it is a basic recipe in terms of ingredients that does not require any complicated culinary technique.
However, getting perfect churros, although it is not impossible, is not something simple either.
To get some churros or some batons without flour flavor, well cooked, without unnecessary excess fat, crispy on the outside and juicy inside it is necessary to be patient, practice a little and put into practice these tips.
- The proportion of water and flour is key when it comes to getting the dough to acquire the right consistency. As a general rule we must use the same amount of water as flour. However, this may vary depending on the brand of flour we buy, the humidity of the environment and other climatic factors that are beyond our control. That is why it is convenient to test several proportions or try different types of flour until we give the one that works for our churros.
- Oil in the dough yes or no? As with the proportions of water and flour, the issue of adding oil to the dough is something optional. Each teacher has his booklet and there are people who add it and people who don't. The oil helps make the dough more malleable and this is appreciated when we work the churrera and we want the dough to come out, which is quite hard and difficult to handle. If we choose to use oil, it better be extra virgin olive. One tablespoon per 250 grams of flour and 250 grams of water will be enough, although we can climb up to a tablespoon and a half. No more.
- You have to follow the recipe to the letter. If this says "we boil water, oil and salt" we have to bring this mixture to a boil. It is not enough to heat. No. It has to boil. The same with the flour, it must be sifted so that it scalds by adding the boiling liquid on it. With this we pre-cook it and prevent our churros, if we fry them properly, they taste like raw flour.
- Mixing and kneading point is very important. Do not underestimate. If we do not achieve a homogeneous mass, the churros will deform with the frying and, but still, they will explode in the oil. That's why it's great to use a mechanical mixer, but if we don't have one, we do the process by hand. We start with a wooden or silicone spoon and mix, mix and mix until homogenized. The dough is very hot (we have boiled water so the temperature is around 100º C), but as soon as we can handle it with our hands, we greased them with a pinch of extra virgin olive oil and knead by hand. We look for a smooth and smooth dough, as soon as we reach this point we stop kneading.
- Fill the churrera with it, squeezing well so that there are no air bubbles inside, otherwise our churros will explode when frying and we will end up putting the kitchen made a cisco, with oil and dough everywhere. Not to mention the danger we run ourselves from burning. If we don't have churrera we can use a pastry bag with a star nozzle.
- The frying oil must be very hot and abundant. Do not root when filling the pan well, the churros have to float on it. If we can save our churros they will be equally rich, that's for sure, but the star shape will come out weird and they won't look as pretty as they should.
- Better if we use extra virgin olive oil. Yes, we know, it is more expensive than any other variety traditionally used for frying, but the extra virgin olive oil gives the churro an unparalleled flavor that is not achieved with any other.
- To keep the oil warm, do not fill the pan with churros so finish as soon as possible. With this we only get the temperature down and that they absorb too much oil. So better than three in three, four in four or the right number for the capacity of our container.
- During the frying process, we turn the churros so that they are browned on all sides equally, the dough is cooked well inside and acquire that crunchy texture that we like so much of the churros.
- Finally, when removing the churros from the pan we let them rest for a couple of minutes on absorbent paper so that they are not greasy and, of course, we pass them through sugar. The latter gives our churros the crispy and sweet touch they need to become the perfect churros.