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.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/spanish-churros/