I made these for Mexipalooza the other week, and they were pretty damned good, especially considering I have a) no experience making churros, and b) very little experience deep frying things. I have no photos of them in progress because I was too busy trying to carry on a conversation with Must Be Thrifty, Cheap Geek and L who were in the dining room while I was in the kitchen. And as I said last week, I was too distracted to pull out my SLR to take photos of the finished product, so there's nothing but a terrible photo from my phone, which apparently had a very smudgy lens. AWESOME.
Anyway, here's the book:
Here's what you'll need:
3 cups plain flour
1 teaspoon baking powder
2.5 cups water
1/2 teaspoon salt
3 tablespoons brown sugar
2 egg yolks
Oil, for frying
Icing sugar, to dust
And here's what you do:
Sift the flour and baking powder into a bowl and set aside. Put the water in a saucepan and bring to the boil. Then add the salt and brown sugar, and stir until dissolved. Remove from the heat, and tip the flour into the saucepan. Beat continuously until smooth.
Beat in the egg yolks one at a time until the mixture is smooth and glossy (or, if you're me, forget to do this step for a good 10 minutes and end up with a dough that's rather stickier than it should be...). Set the batter aside to cool. Once it's cool, get a piping bag and fit it with a large star nozzle. If you're me, this is the point where you realise that the only star nozzle you have is approximately 5mm across, and is intended for piping decorative icing. Decide that you don't want to make the skinniest churros of all time, so break the dough into blobs, and roll them into sausage shapes like you're a 6 year old with playdough.
Pour oil into a saucepan until it's about 5cm deep. Heat the oil to 190 degrees C if you're going by the book or "Who the fuck knows?" if you're using my method. If you're using the piping bag, pipe lengths of dough into hot oil, using a knife to cut them off cleanly. If you're using my method, just plop your playdough sausages into the oil and try not to burn yourself.
Fry the churros for 3-4 minutes, or until golden brown. Drain on kitchen paper, then put them in a warm oven while you cook the remaining batches. When they're all cooked, arrange them on a plate and dust with icing sugar. Or, if you're using my method, discover that you can't find your small sifter and so just dump a spoonful of icing sugar over the top, hoping for the best.
Serve with an entire block of melted chocolate if you're using my method, or lime wedges if you're doing things by the book.
With any luck, yours will look somewhat more presentable than mine: