← Nouns Cooking · Spanish

Ingredients

• 400 g plain flour
• 1 tsp Salt
• 1 tsp bicarbonate of soda
• 450 ml boiling water
• 1.5 l sunflower or mild olive oil, for frying
• 3 tbsp sugar, for dusting (optional)

Method

1. Mix the flour, salt and bicarbonate in a large heatproof bowl. Pour in the boiling water all at once and stir hard with a wooden spoon until you have a smooth, sticky dough with no dry patches.
2. Cover and leave the dough to rest for 15 min. Meanwhile heat the oil in a wide, deep pan to 190°C (375°F).
3. Spoon the dough into a churro maker or a sturdy piping bag with a large star nozzle (about 1.5 cm). Pipe a long, thick spiral straight into the oil, starting in the centre.
4. Fry for 3–4 min, turning once with tongs, until puffed, crisp and golden. Lift out with a spider, drain on kitchen paper and cut into 15 cm lengths with scissors. Repeat with the rest.
5. Serve hot, dusted with sugar if you like, with hot chocolate or café con leche.

Tips

• If the porras burst or spit, the oil is too hot or the dough is too stiff; add a splash more boiling water to the dough.
• Hot oil is dangerous: use a deep pan no more than one-third full and never leave it unattended.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Recetas de Rechupete Hogarmanía Directo al Paladar