Spanish Churros

One of the more popular Spanish recipes, churros are pretty well known internationally.  Here they are typically served alongside a thick sort of hot, thick chocolate for breakfast, or as an early morning snack after being out at the discotecas all night, before going to bed at sunrise.

I may or may not have done that once or twice.  ;)

Churros-4

Apart from that, they can usually be found at fairs, holiday celebrations, and flea markets in a mobile churrería reminiscent of a cotton candy or elephant ear stand back in the US.

Spanish churros are a bit different than their Latin American counterparts.
Rather than being sprinkled with cinnamon and sugar, the distinct flavor of these churros comes from being fried in olive oil.

Churros-5

Olive oil is one of the most popular oils used in Spain.  Olive trees are abundant here, and I actually happen to have one in my backyard.
If you prefer not to fry these churros in olive oil, you can still make them, but they won’t have that authentic flavor.

When I received my grain mill, I was very excited to try it out.  I had some wheat berries on hand just waiting for me to grind into flour for making churros.

Churros-1

The mill didn’t disappoint.  I was amazed by how quickly and easily I was able to make myself a perfectly ground flour for my recipes.

I used the pastry setting for this recipe.

Spanish Churros
 
 
Ingredients
  • 1½ cups flour - freshly ground using the pastry setting
  • 1⅓ cups water
  • 1 Tbsp. Butter
  • 1 egg
  • ¼ tsp salt
  • extra virgin olive oil for frying
  • granulated sugar
Instructions
  1. Mix the water with the butter and salt over medium to high heat on your stove, and remove it from the heat source when it begins to boil.
  2. Mix in your flour until completely incorporated into the water mixture.
  3. Add the egg, and mix well until all of the ingredients are completely combined. You will end up with a very thick batter.
  4. Load your batter into either a heavy duty piping/frosting bag or a cookie press, which is what I use. The batter is quite thick, so it is easier to work with an electric cookie press. I used a large star shaped disk template for mine. If you are using a piping bag, you should use the biggest tip that you have available. A star shaped tip will make your churros look more authentic.
    There are also special churro dispensers available, but they aren't necessary.
  5. Heat your olive oil in a pan over medium heat. You'll want to use enough oil for the churros to be able to float in the pan without touching the bottom.
  6. When warmed, you can begin to pipe out the batter into churros the length that you desire into the hot oil. Cut the lengths of batter with a knife.
  7. Cook until the churros are golden brown.
  8. Remove from the oil, and immediately sprinkle with granulated sugar.
  9. Continue with the process until you have finished using up all of your dough.

Serve them with some homemade chocolate if you like. I just happen to have a recipe on my blog that you can use.  If you are have are avoiding gluten and/or wheat, I also have a grain free churros recipe for you!

Churros-6

Enjoy!

About Tracy Ariza

Tracy is an American expat who currently lives in Spain with her fisherman husband, a toddler, 2 dogs, and 4 hens. She blogs at Oh, The Things We'll Make! (http://thethingswellmake.com) where she shares real food recipes, crafts, and other DIY projects including how to make everything from pantry staples to household items like soap. She also likes making healthy food fun, and especially loves sharing holiday recipes and projects. When she isn't blogging, she's probably crafting, baking or hiking on the mountain with her dogs.

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Buttermilk Quick Bread with Options

In this, my third entry in the Grain Mill Challenge, I have another one-bowl quick bread that comes together in minutes.  What is unique about this Buttermilk Quick Bread is that depending on the options you choose, you will have a sweet bread for breakfast and snacking, or a heartier bread to accompany lunch or dinner.

Buttermilk Quick Bread with Options

Naturally, the bread is made with 100% whole wheat flour milled from a WonderMill.  I have made this bread using the pastry grind on the electric WonderMill as well as the standard grind on the the WonderMill Junior Deluxe.

Buttermilk Quick Bread with Options

Either way, I always end up with a delicious quick bread that is just a tad different with each batch, depending on the “options” I choose.

Let’s start with the recipe.

Ingredients:

  • 2 cups 100% whole wheat flour (I use white hard wheat for its “sweeter taste”
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (I use buttermilk powder in accordance with the directions on the package)
  • 1 large egg
  • 1/4 cup melted coconut oil, butter, olive oil or vegetable oil

Buttermilk Quick Bread with OptionsOptions:

  • 1 to 1 1/2 cups diced fresh fruit, dried fruit, cheese, olives, carrots, zucchini, or pretty much anything else.
  • Herbs and/or spices

Directions:

Preheat your oven to 350 degrees.

Apply a light coating of coconut oil to your pans.  I prefer silicone pans because they are so easy to use and the bread always comes out evenly browned.

Mix all of the dry ingredients.

If using them, add the optional ingredients.  I used Cheddar Cheese in the bread you see in the photos.  The choice is yours, however.  Mix and match or make it plain.

Make a well in the center of the dry ingredients and add the oil (or melted butter), buttermilk and egg.

Hint: If you are using powdered buttermilk, add the powder to the dry ingredients and the water with the remaining wet ingredients. This will save you from having to reconstitute the powdered buttermilk.

Gently stir everything together until a all of the flour has been incorporated.  Do not over mix.  The batter will be wet and choppy looking.

Buttermilk Quick Bread with Options

Pour the batter into the prepared pan and bake for ~45-50 minutes. The bread is done when a toothpick inserted in the center comes out clean.

Remove from oven and cool on a rack for 10 to 15 minutes then remove from the pan.  Allow to cool  before slicing.

Buttermilk Quick Bread with Options

This bread is good to eat as soon as it has cooled but it is outstanding the next day!  Unbelievably so, as a matter of fact!

I love making quick breads and especially those that allow me to customize them based upon what I have a hunger for or what I have on hand.  I encourage you to try various options.  I think the Cheesy Cheddar Buttermilk Bread is delicious but feel free to satisfy your current whim or make it plain.  I don’t know about you, but Asiago cheese with Kalamata olives sounds like an awesome combination for my next loaf!

In parting, let me say that I simply love my two WonderMill grain mills.  As a result, store-bought flour is a thing of the past in my household.  I can’t put my finger on it exactly, but fresh milled flour is simply sweeter smelling and sweeter tasting.  Enjoy!

5.0 from 1 reviews
Buttermilk Quick Bread with Options
 
Author:
Recipe type: Quick Bread
 
This is an awesome buttermilk quick bread that can be customized using various options. Fruits, veggies, cheeses and olives are great addition. Great to eat as soon as it has cooled enough to slice. Even better the next day! Enjoy!
Ingredients
  • 2 cups 100% whole wheat flour (I use white hard wheat for its “sweeter taste”
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (I use buttermilk powder in accordance with the directions on the package)
  • 1 large egg
  • ¼ cup melted coconut oil, butter, olive oil or vegetable oil
  • Options:
  • 1 to 1½ cups diced fresh fruit, dried fruit, cheese, olives, carrots, zucchini, or pretty much anything else.
  • Herbs and/or spices
Instructions
  1. Preheat your oven to 350 degrees.
  2. Apply a light coating of coconut oil to your pans. I prefer silicone pans because they are so easy to use and the bread always comes out evenly browned.
  3. Mix all of the dry ingredients.
  4. If using them, add the optional ingredients. I used Cheddar Cheese in the bread you see in the photos. The choice is yours, however. Mix and match or make it plain.
  5. Make a well in the center of the dry ingredients and add the oil (or melted butter), buttermilk and egg.
  6. Hint: If you are using powdered buttermilk, add the powder to the dry ingredients and the water with the remaining wet ingredients. This will save you from having to reconstitute the powdered buttermilk.
  7. Gently stir everything together until a all of the flour has been incorporated. Do not over mix. The batter will appear wet and choppy looking.
  8. Pour the batter into the prepared pan and bake for ~45-50 minutes. Bread is done when a toothpick inserted in the center comes out clean.
  9. Remove from oven and cool on a rack for 10 to 15 minutes then remove from the pan. Allow to cool before slicing.



About Gaye Levy

Gaye Levy is a blogger who grew up and attended school in the Greater Seattle area. After spending many years as an executive in the software industry, she abandoned city life and  moved to a serenely beautiful rural area on an island in NW Washington State.

She lives and teaches the principles of a sustainable and self-reliant lifestyle through her website at BackdoorSurvival.com.  On Backdoor Survival you will find survival and preparedness articles along with tools and tips for creating a self-reliant lifestyle through thoughtful prepping and optimism.

To read more from Gaye, visit her website, Backdoor Survival. You can also follow her  on Facebook, Twitter, Google+ and Pinterest, or purchase her eBook, The Prepper’s Guide to Food Storage on Amazon.com.

Participating in the Grain Mill Wagon Challenge motivated me to dust off some of the tried and true one-bowl quick bread recipes that I have been making since I was married almost 40 years ago. Substituting store-bought flour with 100% whole wheat flour that I ground myself in the WonderMill was not only satisfying, but resulted in a tastier and healthier product.

Once you begin grinding your own flour, there is no looking back. Using the WonderMill and the WonderMill Junior Deluxe is easy and not at all intimidating. Next up? Using the WonderMill to grind beans and learning how to bake with bean flour!

Thank you, WonderMill, for this opportunity.

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