Churros is like our fried dough stick (油条）except it's much easier to do compared to our Chinese version. From what I gather, Churros was originated from Spain and is a rather common snack in Philippines as it was pass down during the time when Philippines was a Spanish colony. Correct me if I'm wrong.
Which ever it was, I'm glad someone somehow brought Churros to Singapore. *smiles* I just love it! I used to buy Churros from one of the stalls in Bugis function. That was many years ago and that stall is no longer there. I have not find another place selling it since. Hence, I have to do it myself. Oh, you will need thick gloves to do this, unless you have thick (hand) skin and can take the heat.
- 250ml Water
- 1/4 teaspoon Salt
- 125g All-Purpose Flour, sifted
- 250ml Oil
- Icing Sugar or Cinnamon Sugar for dusting
How to do it:
- Put flour in a heatproof bowl and set aside.
- Combine water and salt in a saucepan.
- Bring it to a boil.
- Pour it over the flour.
- Stir till a smooth dough is formed and it separates from the sides of the bowl.
- Spoon the dough into a pastry bag with a large tip.
- Pipe into hot oil.
- Alternatively, pipe on greased and floured baking paper.
- Deep fry till golden yellow.
- Drain on paper towels.
- Dust with icing sugar.
It's too soft to pick up the piped dough. So pipe directly to the hot oil will be easier. Or you can piped it on a floured baking paper then slip it to the hot oil.
- Click HERE for printer-friendly version of an original recipe.