Churros 西班牙炸油条切洛斯

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.


Ingredients:

• 250ml Water
• 1/4 teaspoon Salt
• 125g All-Purpose Flour, sifted
• 250ml Oil
• Icing Sugar or Cinnamon Sugar for dusting

How to do it:

1. Put flour in a heatproof bowl and set aside.
2. Combine water and salt in a saucepan.
3. Bring it to a boil.
4. Pour it over the flour.
5. Stir till a smooth dough is formed and it separates from the sides of the bowl.
6. Spoon the dough into a pastry bag with a large tip.
7. Pipe into hot oil.
8. Alternatively, pipe on greased and floured baking paper.
9. Deep fry till golden yellow.
10. Drain on paper towels.
11. Dust with icing sugar.

Note:
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.

* before dusting *