Deep-fried Spanish churros

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients according to the list. Take wheat flour of the highest grade, butter of at least 73% fat content, filtered or bottled water. The taste of baking will largely depend on the quality of the products used.

2. Step 2:

   

   Pour water into a saucepan, add salt, butter and powdered sugar. The powder can be replaced with ordinary sugar or a sweetener that is not afraid of heat treatment. Put on medium heat. Bring to a boil. Stir the mixture constantly (the butter should completely dissolve).

3. Step 3:

   

   In a bowl of suitable size, sift the flour to enrich it with oxygen. Thanks to this, the products will be more lush and airy. Flour differs in its properties, so just in case, sift it a little more than indicated. The quantity may need to be changed. You will be guided by the desired rather thick consistency.

4. Step 4:

   

   Make a hole in the center of the sifted flour. Pour the boiling oil mixture into it. Mix everything thoroughly and quickly with a spoon or silicone spatula. It is important that the flour is completely mixed with butter and there are no flour lumps. Continue stirring until the dough begins to gather into a lump. If necessary, add a little flour. The dough should be smooth and soft.

6. Step 5:

   

   Combine eggs with dark rum in a separate container. I took one large egg and one yolk. Instead of rum, you can use aromatic cognac. Stir the mixture with a whisk. Pour it into the dough and mix everything until completely homogeneous.

7. Step 6:

   

   Put the dough in a pastry bag (or syringe). Take an asterisk nozzle or an ordinary round one. If there is no pastry bag, use a thick plastic bag for food. Fill it with dough. Cut a small corner.

8. Step 7:

   

   Pour vegetable oil with a high smoking temperature into a deep saucepan with a thick bottom. Do not top up to the edges of the dishes (2-3 cm), otherwise hot splashes will fly in all directions. Preheat over medium heat. How do I know that the fryer is warmed up enough? Dip a wooden spatula into the hot oil. If bubbles have gathered around, then it's done. Squeeze the dough into the hot oil in the form of strips or in the form of a horseshoe. Fry until golden brown.

9. Step 8:

   

   Take out the finished dessert with a slotted spoon and transfer it to paper towels. Let the excess fat drain. When the delicacy cools down, sprinkle it generously with powdered sugar through a fine strainer. Instead of powdered sugar, you can mix sugar (about 50 g) and ground cinnamon (1-2 teaspoons) in a plate. Roll the finished churros still hot in this mixture, put them on a dish and allow time for complete cooling. Help yourself!