My aunt Tete taught me a few christmases ago and I can tell you she makes the best churros I have ever tasted!
As always the simplest recipes are the hardest to get right but ever since we learnt we keep trying and almost get there!
So, although she says the recipe must be very exact in terms of measuring, as every Spanish cook I know the very strict instructions quickly go from ‘250 gr of flour’ to ‘well and a little bit more if it doesn’t look right’.
So it is important to watch the video to get an idea of the right consistency of the dough!
But here is the recipe:
250 gr of flour
A pinch of salt
A teaspoon of baking powder
A tablespoon of sugar
Mix it all in and then add
Between 250 to 300 cc of boiling water (I could never get a straight answer but I do know that too little water will be too heavy and too much water means it will soak up more oil, so we have to experiment)
Put the mix into a churrera (mine is from www.bernar.es and can also be used to make fresh pasta.It looks like they are developing their site to buy online)
Make one long ribbon pushing it out like those play dough syringes, maybe those might work until you get the real churrera!
Start heating some oil to deep fry the churros. Dip a knife into the hot oil to cut the ribbon into churros the size you want. (dipping the knife in the oil is a trick to stop the dough sticking )
Deep fry them until golden.
Rest them on some kitchen paper to soak up the extra oil and sprinkle some sugar over them.
Make sure you have some yummy thick hot chocolate to dip them into! Que Aproveche!