Churros
Churros. Real churros in Spain are not light and fluffy; they’re like this. My husband thought it was difficult to make. Did not have a pastry bag, so I used a ziploc bag instead to pipe into oil..
Ingredients
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Prepare 2 cups of flour
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Prepare 2 cups of Madara
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You need 3 tablespoon of Sugar
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Prepare half of Simas
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It’s of Vanilla essence
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Prepare of Oil for frying
Steps
- In a pot add the milk and half simas, add the sugar allow it to boil then add the flour and mix with a spatula for about 5mins.
- Add 5 eggs and continue to mix until incorporated, add the dough in a pipping bag fitted with nozzles.
- Add oil in a pan and fry it.
They are commonly enjoyed for breakfast or the Spanish afternoon snack called the merienda, and are sold at cafes, churros bars, and from street vendor carts. Traditional Spanish churros come in a variety of shapes and sizes, the most common being a loop or a stick. Now comes the fun part: It’s time to fry the churros! Repeat until the pan is full but the bites still have room to fry. Cook the churros until they’re golden brown on all sides.
