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A bit of history
There are several versions about the origin of churros. We would like to mention two:
Some people say that a few centuries ago, shepherds used to bake churros while waiting for their 'churras' sheep from high in mountains. As they did not have many kitchen utensils, they thought about an easy way to cook a meal: flour, water, oil and a frying pan. And so the churros were invented and named after the "churras" sheep breed because the churros looked like their horns.
According to "Association de Churreros catalane", others say that the Spanish started eating churros in Catalonia based on the Arabic influence in this area.
Ingredients for a gourmet team (30 serves; approx. 80 churros)
2 liters of water
1 big pinch of salt
1 kg of plain flour
3 liters of vegetable oil
& a bit of caster sugar
Frying pan, medium saucepan, machine designed for cutting churros dough and a very motivated community managers team. Oh... apron is essential !
- In a medium saucepan, add a pinch of salt and bring water to a boil.
- Pour hot water into a bowl. Sift the flour and stir it with water until the dough becomes smooth and quite thick. Perfect texture must be cut with scissors.
- Heat oil for frying in a pan.
- Transfer the dought to the churros machine. Pipe the dough over the frying pan, then use scissors to cut the dough in small pieces.
- Fry churros until golden.
- Drain on paper towel.
- Sprinkle with caster sugar.