Churros
Nutritional values
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 126 mg | (3 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 1 pinch salt
- vegetable oil (for frying)
- sugar (to sprinkle)
Preparation steps
Boil 500 ml (approximately 2 cups) water covered, with the salt. Add the flour all at once and stir with a wooden spoon. Heat for about 3 minutes, stirring until the dough becomes a lump on the bottom of the pot. Pour the mixture into a bowl and let rest, covered, for about 10 minutes. Then fill a piping bag with a medium star tip medium (about 1 cm) (approximately 4/10 inch) with the mixture.
Heat the oil in a large pot (or deep fryer) to about 170°C (approximately 350°F). (The oil is hot enough when small bubbles rise from a wooden spoon dipped in the pot.)
Divide the dough into about 12 cm (approximately 5 inch) long portions and pipe into the oil (cut the dough in between pieces from the tip with a knife). Fry until golden brown for 4-5 minutes, turning once. Remove the churros with a slotted spoon from the oil and drain on paper towels.
Sprinkle with sugar. Best served warm.
