The churro is a dough made from flour cooked in oil. Its basic ingredients are water, wheat flour, oil, and salt, and its shape can be straight, in the form of a rod, in loops, spirals, or even in circles, and many times they tend to have filling or are coated with sugar...
In Colombia, they are generally eaten alone, and are covered with sugar. People consume them hot and freshly made, in a circular shape. Although in some places they can also be found in linear form, their size varies and they can be found filled or not (their general filling is with dulce de leche or guava paste).
I wanted to bring you this recipe because it is very easy to make, my aunt taught me the recipe many years ago, because since I was little I love churros, and I still enjoy eating them, I remember that it was what I craved the most every Sunday, as it is a family tradition to go to holy mass every 8 days, but it turns out that every time we left the church, there was the smell, it was the churros stall that was just next door. But there wasn't always money to buy, so my aunt indulged me with some homemade churros made by her, I enjoyed every last churro I ate.
If you have never tried churros, what are you waiting for to encourage yourself to prepare and taste them. Their ingredients are very basic, inexpensive, and many times we have them at home and if not they are very easy to find. So I hope you like this recipe and can surprise your families with these delicious churros, ideal for those afternoons full of laughter and chats, and where many times the most important thing is the love we put into everything we do. Let's cook.
What's the secret for the churros to come out crunchy?
To achieve crispy churros, it is crucial to control the oil temperature. It is advisable to fry them over medium heat so that they cook slowly and do not remain raw inside nor burn quickly.
What kind of flour should I use to prepare churros?
To prepare Colombian churros, use regular wheat flour (250 g), which is mixed with water and salt to form the dough.
How can I shape them without a churro maker or pastry bag?
If you don't have a churro maker or pastry bag, you can use a small plastic bag with a hole in the bottom. Place the dough inside and press so it comes out through the hole, forming the churros.
Can I freeze the dough to fry them later?
Yes, you can freeze the dough. Let them defrost at room temperature until they are malleable.
What side options can I offer with the churros?
Colombian churros can be served sprinkled with sugar and cinnamon. You can also offer dipping sauces, like hot chocolate, dulce de leche, or jam.
Tips and tricks
- Make sure the water is boiling before adding the flour to achieve a smooth, lump-free dough.
- Use a wooden spoon to mix the dough, as it helps to better incorporate the ingredients.
- Before frying the churros, place them on a kitchen towel to slightly dry and prevent the oil from splashing when frying them.
Common mistakes when preparing churros
Not waiting for the water to boil before adding the flour, which can result in a lumpy dough.
Frying the churros over too high heat, which makes them burn on the outside and stay raw inside.
Not draining the excess oil after frying, which can make the churros come out greasy.
Similar recipes or with shared ingredients
- Colombian buñuelos: They share basic ingredients such as flour, oil, and sugar. They are fried balls made with wheat flour, cheese, and egg, and are served sprinkled with sugar.
- Arepas de choclo: They use wheat flour and are served with sugar and butter. They are a delicious option to enjoy for breakfast or snack.
- Colombian natilla: It's a traditional dessert that also takes sugar and cinnamon. It's made with milk, panela, cornstarch, and cinnamon, and is usually served during holidays.
- Solteritas — fried in the same oil, in a mould.
Churros FAQ
Not in this version. The traditional Spanish churro dough is just flour, water and salt scalded together, and that is what this recipe uses. Egg makes a richer, softer dough closer to a French cruller, which many English-language recipes use, but it is a different churro.
A piping bag with a narrow star nozzle does the same job. Failing that, a sturdy freezer bag with a small hole cut in one corner works, though the ridges will be softer. The ridges are not decoration: they increase the surface area and are part of why churros crisp.
The oil was too hot. The outside sets and browns long before the centre cooks, which is exactly what medium heat prevents. If they are colouring in under a minute, turn it down and give them longer.
It is meant to be. Scalding the flour in boiling water cooks the starch and gives a dense dough that holds its shape when piped, instead of spreading in the oil. It should pull away from the sides of the pot in one mass: that is the sign it is ready.
It pipes best while still warm, so it is worth making it just before frying. If you do make it ahead, let it come back to room temperature and work it briefly before piping, or it will be too stiff to push through the nozzle.
Rolled in sugar, sometimes with cinnamon, and dipped in thick hot chocolate or arequipe. They are street and fairground food rather than something made at home every day.
📖 Recipe
Ingredients
- 250 g wheat flour (about 2 cups)
- 250 g water (about 1 cup)
- 1 teaspoon salt
- Oil, for deep frying (enough depth for the churros to float)
- Sugar, for coating (with cinnamon if you like)
Instructions
- Put the water in a pot over medium heat with the salt. When it boils, take it off the heat and add the flour all at once. Stir with a wooden spoon until the dough comes together and pulls away from the sides of the pot in one mass.
- Put the dough in a piping bag with a narrow star nozzle, or in a churro maker. If you have neither, a sturdy bag with a small hole cut in one corner works.
- Heat the oil while you pipe the raw churros onto a kitchen towel.
- When the oil is hot, fry the churros over medium heat. Medium matters: too hot and they brown before the inside cooks, leaving them raw in the middle.
- Lift them onto a tray lined with kitchen paper to absorb the excess oil.
- Roll them in sugar while still warm, so it sticks, with cinnamon if you like.
Comments
No Comments