Thursday, January 29, 2009

Churros

I have never been to Spain ( my daughter has) but 'ah kind ah like' the people, and their customs. They eat late and love their steaks medium rare, as I experienced in Argentina recently.
Last night, the theme at work was Spanish Food, one of the new trends for 2009. One dish we made and I didn't sample was the Churros.
This Spanish breakfast doughnut is sold in all tapas bars, which so conveniently transform into cafes in the morning. Deep-fried, the well-loved, slender pastry fingers are made in special machines in a churro store. At home, people use a type of cookie press. Last night we used a pastry bag with a star tip.
"Churros were probably invented simply and solely for dipping into hot chocolate, without which breakfast time in Spain is difficult to imagine," according to Culinaria Spain.
This morning, I made me some Churros, which I now share with you.

Churros

1 3/4 cups Flour
1/4 tsp salt
1/2 cup plus 2 tbsp caster sugar, divided
1 cup water
4 tbsp olive oil
1 egg, beaten
1 tbsp cinnamon
oil for deep frying

Sift flour, salt and 2 tbsp sugar on to a piece of parchment paper. Put the water and 4 tbsp oil in a sauce pan and bring to boil. Remove from heat.

Tip flour mixture into the pan and beat with a wooden spoon to a stiff paste. Cool 2 minutes, then gradually beat in the egg to make a smooth dough.

Spray 2 baking sheets (15 x12.) Mix 1/2 cup sugar and cinnamon in a bowl and set aside.

Spoon dough into a large pastry bag fitted with a 1/2 in star nozzle. Pipe 4 inch coils onto baking sheets. Refrigerate for at least one hour.

Heat oil in a large skillet or fryer @ 350 degrees.
Using an oiled metal spatula. Drop 4-6 shapes at a time and fry till golden brown 2 to 4 minutes.

Drain on paper towels, put in a zip lock bag and sprinkle with sugar and cinnamon mixture.
Serve hot.