Cooking time: 5 minutes per batch
Though not exclusively a speciality of Madrid, churros probably were invented in the Spanish capital. There is no outdoor festival without a churro seller or a street without a churro stand or a strolling vendor with a basket on his arm.
These fried delights, a kind of thin ridged doughnut shaped like a buckle, are also called porras when they're thicker and straight, bunuelos if they're wreath or bowl shaped. There is also a bakery version that is much richer, called chocolate churros.
A churrera, a kind of large tin or brass syringe, is fitted with numerous holes and handles to hold on to in order to press out the batter. The batter is pressed out in buckle or wreath shapes into hot oil. Once they are fried, the churros are drained and sprinkled with sugar.
- Combine the water and salt and bring to a boil in a large saucepan.
- When the water comes to a boil, add all the flour at once, mixing with a wooden spoon until a smooth dough forms.
- Remove from the heat and continue beating until completely smooth. Fill the churrera (see note above). Heat the oil to 190° C (375° F) in a deep pan and drop in the churro batter in a buckle shape until the pan is filled but the churros are not touching.
- Once golden brown, remove them with a skimmer and drain in a colander or on paper towels. Serve hot, sprinkled with sugar if desired.
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