We show you what it does Paulina Kitchen so you can enjoy cooking during quarantine:
What do we need?
(for approximately 1 dozen)
- 2 cups flour
- 2 cups of water
- Oil only for frying
- 1 pinch of salt
- Sugar to sprinkle
Step by Step
1. Boil the 2 cups of water in a pot with a pinch of salt and a splash of oil.
2. When the water is boiling, add the two cups of flour at once, without fear, and stir continuously with a wooden spoon for a minute. This is done over low heat.
Little secret: In this homemade churros I use a little less flour. That is to say: I take a level tablespoon from one of the two cups of flour, that’s all, just a little bit.
3. Now comes the most important churromoment: that paste, just as it is, hot, you transfer it to the counter. Right now you’re thinking this recipe is anything. That dough is ugly, chewy and has lumps. The truth is that I would like you to trust me a little more because it is not the first recipe that I have given you, so, do me a favor, I kept going. I don’t want to listen to you.
We said: you transfer the homemade churros dough as it is to the counter. And you knead it. Burn. I’ll let you know. You knead, you shake your hands, you knead, like this. About 5 or 6 minutes.
4. After this time, the dough is smooth, without lumps and nice. Ahhhh, Paulina was right. Shut up, will you? Don’t waste time, everything has to be done quickly before the dough cools. Put part of the dough in the churrera or sleeve and form churros, the size you want.
5. Once you have formed the churros, heat oil in a frying pan or pot and fry them until they are golden brown on all sides. Remove and place on absorbent paper. CAREFUL! The dough may produce small explosions, so stay away from frying. It hasn’t happened to me but it doesn’t hurt to clarify.
6. Sprinkle with sugar to taste. This step is done while still hot so that the sugar sticks.