Large Madrid Style Churros Recipe by Santiago Puente
Cooking Instructions 10 minutes 1 Sift the bread flour into a bowl. If you're opening a new package, that's even better, as the flour will be less moist. This is important because flour can absorb moisture in winter, which affects the dough. 2 In a small saucepan, add the measured water and salt, and bring to a boil. 3 As soon as the water boils, pour it into the bowl with the flour and mix everything well with a wooden spoon. Don't be afraid to stir vigorously. 4 Once mixed, take the dough out and knead it by hand until smooth. The dough may feel sticky or stick to your hands a bit—this is normal. Shape it into a cylinder to help you load it into the churro maker. Now everything is ready. 5 Let the dough cool for a while. Some people let it cool until just warm, but I prefer to let it cool completely and rest for at least 30 to 60 minutes. I've even tried letting it rest overnight (in winter, without refrigeration), and honestly, they turn out even better. 6 Once the dough is cool, start forming the churros. A clean countertop works well for this. Heat plenty of oil in a deep skillet until very hot. Fry the churros until golden brown, then drain them on paper towels. If you serve them with good-quality hot chocolate, they're even better. Enjoy! 1 Sift the bread flour into a bowl. If you're opening a new package, that's even better, as the flour will be less moist. This is important because flour can absorb moisture in winter, which affects the dough. 1 Sift the bread flour into a bowl. If you're opening a new package, that's even better, as the flour will be less moist. This is important because flour can absorb moisture in winter, which affects the dough. 2 In a small saucepan, add the measured water and salt, and bring to a boil. 2 In a small saucepan, add the measured water and salt, and bring to a boil. 3 As soon as the water boils, pour it into the bowl with the flour and mix everything well with a wooden spoon. Don't be afraid to stir vigorously. 3 As soon as the water boils, pour it into the bowl with the flour and mix everything well with a wooden spoon. Don't be afraid to stir vigorously. 4 Once mixed, take the dough out and knead it by hand until smooth. The dough may feel sticky or stick to your hands a bit—this is normal. Shape it into a cylinder to help you load it into the churro maker. Now everything is ready. 4 Once mixed, take the dough out and knead it by hand until smooth. The dough may feel sticky or stick to your hands a bit—this is normal. Shape it into a cylinder to help you load it into the churro maker. Now everything is ready. 5 Let the dough cool for a while. Some people let it cool until just warm, but I prefer to let it cool completely and rest for at least 30 to 60 minutes. I've even tried letting it rest overnight (in winter, without refrigeration), and honestly, they turn out even better. 5 Let the dough cool for a while. Some people let it cool until just warm, but I prefer to let it cool completely and rest for at least 30 to 60 minutes. I've even tried letting it rest overnight (in winter, without refrigeration), and honestly, they turn out even better. 6 Once the dough is cool, start forming the churros. A clean countertop works well for this. Heat plenty of oil in a deep skillet until very hot. Fry the churros until golden brown, then drain them on paper towels. If you serve them with good-quality hot chocolate, they're even better. Enjoy! 6 Once the dough is cool, start forming the churros. A clean countertop works well for this. Heat plenty of oil in a deep skillet until very hot. Fry the churros until golden brown, then drain them on paper towels. If you serve them with good-quality hot chocolate, they're even better. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Christmas Soup Turtle “Trash” Christmas Soup Turtle “Trash” Stir Fry Egg with Bacon Long Beans Fried Tofu Festive rocky road Crab Masala Fry Chickpea Chaat Stuffed Bajri rotlo with spring onions and methi Instant mogri pickle Dry fruits gond laddu Quick Rava Idli Fry for Kids Stir Fry Egg with Bacon Long Beans Fried Tofu Festive rocky road Crab Masala Fry Chickpea Chaat Stuffed Bajri rotlo with spring onions and methi Instant mogri pickle Dry fruits gond laddu Quick Rava Idli Fry for Kids