Spanish Churros

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Spanish Churros
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
417
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
1 <none> contains
(Percentage of daily recommendation)
Calories417 kcal(20 %)
Protein11.84 g(12 %)
Fat1.12 g(1 %)
Carbohydrates87.44 g(58 %)
Added sugar0 g(0 %)
Vitamin A0.23 mg(29 %)
Vitamin D0 μg(0 %)
Vitamin E0.26 mg(2 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.57 mg(52 %)
Niacin9.19 mg(77 %)
Vitamin B₆0.05 mg(4 %)
Folate209.69 μg(70 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.17 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium122.6 mg(3 %)
Calcium17.19 mg(2 %)
Magnesium25.21 mg(8 %)
Iron5.32 mg(35 %)
Zinc0.8 mg(10 %)
Saturated fatty acids0.18 g
Cholesterol0 mg

Ingredients

for
15
Ingredients
2 ¾ cups all-purpose flour
vegetable oil (for deep frying)
powdered sugar (for dusting)

Preparation steps

1.
Bring 500 ml water to the boil with a pinch of salt. Add the flour all at once and mix with a wooden spoon. Heat for around 3 minutes, stirring, until the mixture forms a cohesive dough that comes away from the base of the pan. Transfer the dough to a bowl, cover and leave to rest for around 10 minutes.
2.
Spoon the dough into a piping bag with a medium-sized star nozzle (approx. 1 cm).
3.
Heat the oil in a high-sided pan (or deep fryer) to approx. 170°C (340°F). To check that the oil is hot enough, insert the handle of a wooden spoon into the oil - small bubbles will form.
4.
Pipe the dough into the oil in lengths of approx. 10 cm (use a small knife to cut the dough off by the nozzle). Deep fry for 4-5 minutes until golden brown, turning once. Remove from the fat with a slotted spoon and drain on kitchen paper.
5.
Dust with icing sugar; best served still warm, with a dip of chocolate sauce if desired.
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