The first churro I’ve ever tasted is the one from California Churros. Their churros (as far as I can remember) are sweet, light, fluffy, eggy, and have several choice of fillings inside. I was simply in love…and started hunting the perfect recipe to make my own which taste like California Churros. Well I must say that I’ve finally found that perfect recipe (you can see it here). That sweet, light, fluffy, and eggy churros. Yum!
But then I tried another churros sold by several churrerías, and I found different kind of churros. Theirs are crunchy outside and rather chewy inside. No eggy taste, so it such a pleasure to dip it in a hot chocolate sauce, because the churro itself is quite bland. Not that I’m not into it. I’m just too satisfied with my own recipe, my own homemade churros.
And here comes the day when the first churrería opened in Jakarta. Me and husband curiously tried their churros and once again, we met the “crunchy and chewy” version. After munching that tasty snacks, my husband said: “Could you make churros like this?”. Well, for me, it’s time for another hunting of the new recipe!
There are soooo many recipes in internet today when I looked for “authentic”, “spanish” churros. After reading that recipes, and some reviews from the contributors, I came up with the fact that “real churros in Spain are not light and fluffy, but rather chewy inside”. Never been to Spain to prove it, but as most of churrerías that I’ve tried are selling this chewy version of churros, I choose to believe it :D.
Another fact that I found that there are basically 3 ingredients to make that so-called authentic churros: water, flour, and oil (any vegetable oil will do). No butter, no egg. As simple (and cheap!) as that. I have a thought that churrerías in Spain are more or less like “tukang gorengan” (small street vendors selling fritters) in Jakarta. Instead, making churros is easier than making the perfect banana fritters 😉 .
The recipe below is originally taken from allrecipes.com. But here I made my own adjustment by cutting the amount of sugar and oil. The churro itself will be served with lightly cinnamon-sugar coated, so I didn’t put too much sugar in the batter. And cutting the amount of oil will reduce the chewiness. If you prefer otherwise, go for the original recipe here.
1 cup water
1 tablespoons white sugar
1/2 teaspoon salt
1 tablespoons regular olive oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
How to make
- In a small saucepan over medium heat, combine water, 1 tablespoon of sugar, salt and 1 tablespoon of olive oil.
- Bring to a boil and remove from heat.
- Stir in flour until mixture forms a ball. A little note from me, you will face a “tough” batter here, so it will save your energy (a lot!) if you use mixer to do this job. If using mixer, please do not over mix the batter (I suggest 30 seconds is enough to mix them all).
- Let the batter cool for a while, then put them in your churrera or piping bag. As this batter is chewy and tough, it’s kinda hard to pipe the batter. Placing small amount of batter in the piping bag will help when you squeeze them out.
- Heat oil for frying in deep-fryer or deep skillet. Pipe strips of dough into the hot oil. Fry until golden, drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained and cool churros in cinnamon and sugar mixture.
The texture of this batter is perfect if you want to freeze them, because it’s not too runny like my previous churros batter here. So it can be piped onto a baking tray which has been lined with greaseproof paper. Arrange the churros in a single layer, cover with clingfilm, and set in the deep freezer. Once frozen, remove churros from the baking tray and store in Ziploc/freezer-safe bags. Return to the freezer and cook from frozen.
PS: I’m sorry to not posting any pics of this churros. Have a morning flight tomorrow, still many things to do! Promise I will update this post with decent photos 😀