- Sturdy Churro maker in strong easy-clean plastic
- 12 discs to make different types of Churro and biscuits
- Boxed with recipe included
If you have ever been to Spain, I am sure you would have experienced Spanish "Churros". This delicious donout style snack can be found in cafes accompanied by a cup of thick chocolate drink (chocolate a la taza) or from street stalls at fiestas and events.
However churros are so quick & easy to make at home, they make a delightful treat for the family. It is essentially a choux pastry mix which is deep fried for a minute or so.
The Ibili Churro maker is a typical design you find in many Spanish homes. The dough is placed into the barrel and through a screw thread the dough is extruded through different discs for the appropriate shape. It also has a number of discs that can be used for making biscuits of varying designs.
For enough churros for a family of 4:
- 1 mug of plain flour
- 1 mug of boiling water
- Generous pinch of salt
- Fresh Vegetable cooking oil for frying
Making is the dough for churros is so easy as it is always the same amount of water for the amount or flour. Put the flour into a large mixing bowl. Boil the water (but do not let too much evaporate). Add a good pinch of salt to the water and then pour into the flour. With a fork quickly mix around until a stiff dough is formed. Be careful as the dough will be very hot. When all the flour has been mixed into the dough you can then load the barrel with a portion of dough. Use the larger star disc.
Heat the oil in a large pan (as the churros need to float around). It will need a least 3cm deep. The oil needs to be hos but not smoking. You can test with a little piece of dough.
There are basically two ways you can now make the churros. Turn the screw on the maker whilst over the pan and and extrude a length of about 12cm before cutting it off into the oil. Do this quickly for several times, but don't overfill the pan, The churros need to float around separately. With a slotted spoon move the churros around and roll them over to cook evenly on all sides. When they are a light golden brown after a minute or so, drain them onto a plate with kitchen roll and sprinkle them with a generous dose of sugar.
The alternative way (and the one I prefer) is rather than cutting short lengths of dough into the oil, is to create a long single spiral. When the churro is browning on one side, use a fork to turn the spiral over. It is also easier to pick the spiral up and drain the oil before putting on the paper and adding sugar. It can then be cut into smaller lengths when on the plate.
Simply serve straight way and enjoy !