Let’s get international darlings! This week is devoted to a street food popular the world-over, the churro. I have two fabulous recipes for you to show the difference between – as far as I know – the two major styles of churros. Today’s post focuses on the Spanish style churro, which I first recall trying with my father on a trip to visit family in southern Spain.
We stayed at a lovely resort on the Mediterranean near his great uncles. I adored starting my day with a little cafesito (coffee with milk), an assortment of jamon y queso (Spanish hams and cheese, mmm…. manchego and iberico), and the most adorable little churros I had ever seen. Unlike the American/Mexican style of churro, these tiny ribbon treats were not coated in cinnamon sugar. They were just a lovely perfectly fried piece of dough to pair with coffee or hot chocolate (should that be your morning beverage of choice). Having breakfast while overlooking the Mediterranean and hanging out with my favorite father on the planet probably made them taste a little better too. I’m definitely my daddy’s girl (Princess A is too with the Godfather, must be a firstborn thing).
I looked for these churros later for a tapas night at home or a continental style breakfast with the Godfather to no avail but never actually thought of making them. I would however frequently bake a small baguette to slice and toast so I’m not sure why that seemed simpler than making churros, but when my mom asked me to figure out how to make them (easily) because my dad was craving some, you know I couldn’t say no.
I’ve added a bonus recipe for a chocolate dipping ganache that makes enough for civilized churro dipping and a few “quality control” spoonfuls. 😉
- 1 cup water
- 1 tbsp sugar
- 1 cup flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp vanilla extract
- 3 cups vegetable oil for frying
- 4 ounces chopped semisweet or bittersweet chocolate
- 2 ounces heavy cream
- Heat the water and sugar in a small sauce pan until sugar is dissolved.
- Mix the dry ingredients in a mixing bowl
- Place your oil in a small sauce pan over medium heat.
- Add the water and sugar mixture slowly to the bowl, add the vanilla extract, and stir with a wooden spoon until the dough comes together. It will be very wet. Set aside to rest while you make the chocolate ganache for dipping. If you aren't making the ganache, allow the mixture to rest 4-5 minutes so you can put it in your piping bag.
- Make the ganache by putting the finely chopped chocolate and heavy cream in a microwave safe bowl. Microwave on 50% power for 1 minute, stir. Continue to microwave at 50% power in 20 second intervals, stirring after each, until the chocolate is smooth. Set aside.
- By now your oil should be ready, so spoon your churro batter into a piping bag and cut off the tip. A freezer-quality zip top plastic bag with a corner snipped off works just as well.
- Pipe a little ribbon of dough into your batter, creating whatever shape you like. I made a few looped ribbons, but found I preferred little swirls. Don't make them too large and don't allow the ribbons to turn into giant gobs of dough or they will take a while to cook.
- Cook 2-3 minutes on each side until the churros are a golden brown and cooked through. Remove with a slotted spoon to a paper-towel lined dish.
- Serve with dipping chocolate, your favorite warm beverage, or even a dusting of powdered sugar or a lemon glaze (a suggestion from one of my recipe testers - yum!)