Sunday, 26 September 2010


Churros are the favourite and most popular Spanish breakfast. It's traditionally eaten with a very thick hot chocolate. We do what it's called in Spanish "mojar el churro" (dip the "churro") which also has some other meaning but I am not going to talk about that now :-)
I made these churros in Ohakune a couple of weeks ago, we had the hope of skiing in Turoa but the weather was so bad that we had to ate instead.  I always take the pictures for my blog by myself with my Iphone but this time I was so lucky there was a great photographer with us and he made these wonderful pictures, thank you Jono,  you can see his work here:

You need:
  • 300 gr High Grade Flour
  • 300 gr boiling Water
  • Pinch of salt
  • Extra Virgin Olive Oil
  • Icing or Caster sugar
  • You need also a "churrera" (churro maker)I've got one like this:
Mix the flour with the boiling water and salt in a bowl with a wooden spoon. 
Place the dough in the churrera.
In a Frying pan put the oil, make sure that you put enough oil to cover the churros.
Heat the Extra Virgin Olive Oil in a medium frying pan to approx.180ºC. 
Make the churros over the frying pan, use a fish scissors to cut them or make a big spiral, turning if necessary  and take them out when golden brown. Drain on a paper towel and dust with the sugar.
Repeat the process until the dough is finished.
A comer!

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