Friday, 26 June 2020

The Travel Kitchen series: Spanish churros

What if you had a sugar-sprinkled, deep-fried pastry dipped into hot chocolate for breakfast every morning? Rolling out of bed surely would be a whole lot easier. Here’s our recipe for Spanish churros, Spain’s most indulgent street snack.

Tasting notes

It’s the sort of hangover that renders conversation impossible. Even thinking hurts. But then you catch the scent of sweet, frying dough. You stop, look around and spot the stall. A great vat is filled with boiling oil, and the fresh dough, pushed through a star-shaped nozzle, is plopped in. There is a delectable sizzle; no more than a minute passes before the crisp, piping-hot tubes are hauled out, drained and sprinkled with sugar. The first bite is red-hot but deeply addictive – a crunch then blissful softness. A few more and it’s gone. The second churro disappears in record time. By the time the hot chocolate arrives, you’re coming back to life, the grimace replaced by a sugared grin.

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Ingredients (serves 4)

1 cup of water

½ cup unsalted butter

1 cup plain flour

¼ tsp salt

3 eggs, lightly beaten

Vegetable oil, for deep-frying

½ cup icing sugar sifted

1 cup milk

200g (7oz) good quality dark chocolate, coarsely chopped

How to cook

via Lonely Planet India

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