I have never made Churros but wanted to include them as they are the Spanish version of loukoumathes, so I found this recipe. There are many variations and they can all be found on the internet unless you know a real Spanish person who can give you their version. There is also Pestinos that look just like loukoumathes and the source that I have tells me the Arabs bought them to Spain. The recipe is very similar to loukoumathes with the addition of aniseed.
Ingredients:
1cup water
1 1/2 tablespoons sugar, plus more for dredging
Pinch salt
1cup self-rising flour
2 eggs, plus 1 egg yolk
Peanut oil, for frying or similar
6 ounces specialty flavoured chocolate, chopped
Method:
* Special equipment: Piping bag fitted with a large star-decorating tip
1. Make the dough by heating water, sugar and salt in saucepan over medium heat until hot
2. Add the flour all at once and stir vigorously for 1 minute on the heat to dry the mixture out
3. Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough
4. With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg, and then the egg yolk
5. Scrape down the mixer bowl with a rubber spatula between each addition
6. Transfer the dough to the piping bag
7. Pour oil into a large heavy bottomed pot to a depth of 4 inches; heat over high heat
8. To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil
9. Turn frequently with a Chinese strainer or tongs until golden brown, about 3 minutes
10. Work in batches to prevent overcrowding the pan and allowing the oil to reheat to between each batch
11. Drain the churros on a paper towels and then toss in sugar to coat while still warm
12. Melt the chocolate in a glass bowl set over a pan of barely simmering water. Arrange the churros on a serving platter and serve the chocolate sauce alongside. Enjoy!
Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine. Pick your favourite flavoured chocolate; I love the flavour of orange and chocolate or even bacon chocolate with these churros.
