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Kindly supplied by a customer – bet your mouth’s watering by the time you reach the end of his description – why not get yourself a churro pump and give it a go !
I tasted this exact taste in El Vendrell near Tarragona one warm, balmy summer evening in 1965 at a small fun-fair. I was 15 and my mother had forbidden my father and I to try any of the tempting, sticky and sweet delicacies that beckoned from the gas-lit stalls.
Thank goodness, my father had the decency to fall back from the rest of the group and we stopped to watch the churros-maker in awe as he squeezed long fluted rings of mixture into the bubbling oil. These were extracted with long tongs when cooked and tossed into spiced sugar, broken into appropriate lengths and served in newspaper cones, rolled and handled with speed and grace by his beautiful daughter.
The air was heavy with the smell of oil, sugar and cinnamon and the crisp, sweet, fabulously light churros melted in one's mouth.
I've tried others since, but this is the one recipe that brings back memories of a delightful holiday amongst warm and generous people. |
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Ingredients [makes 12-15 ] sufficient for 4 persons or 1 churromaniac.
1: Sift the flour salt and sugar onto a plate or piece of baking parchment.
Put the water and the oil into a pan and bring to the boil.
2: Tip the flour mixture into the pan and beat with a wooden spoon
until a stiff paste is formed. Remove from the heat and leave to cool
for two minutes, then gradually beat in the egg to make a smooth dough.
3: Mix sugar and cinnamon to taste for dusting after cooking.
4: Proceed as for your churros recipe steps 3-7.
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