Barcelona is by far one of the best cities in the world for me. Not only because of the amazing atmosphere you can feel while walking down the Rambla with a big ice cream in your hands… Honestly it’s the smell of fresh fried churros which convinces me every time!
If you don’t know churros it’s easy to explain: Basically churros are the Spanish way of doughnuts. It’s a deep-fried crunchy sweet snack which sometimes looks like French fries.
When I was a little girl we used to live in Barcelona for a short time and most of the time we spend either at the beach or in the vibrant city. One of our favorite stops was a little shop behind El Corte Inglés in La Avinguda Diagonal. There you could buy the best churros in the world (for a 2- year-old girl they were the BEST)! Topped, glazed or dipped in chocolate, dulce de leche or/and covered with cinnamon and sugar.
Not only I miss Barcelona (the weather, shops and food), I also miss churros a lot! So why don’t bake them at home? The original recipe for churros calls for fat (remember they are fried!). I wanted to go for a lighter version because: less fat, the more you can eat! That’s the reason why I slightly changed the choux pastry recipe a bit to bake them in the oven. But of course the glazing is a must be!
So here is my recipe (and sorry to my spanish friends because it’s not the original “fried” version!):
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
For the Churros:
- 250 g water
- 0,5 tbsp salt
- 60 g butter
- 150 g flour sifted
- 4 eggs
- 1 tbsp vanilla
- 1 tbsp cinnamon
- 50 g sugar
For the chocolate nougat Dip:
- 75 g dark chocolate
- 50 g nougat
In a heavy and wide saucepan, stir together the water, butter and salt and let it boil while stiring it the whole time. Remove from heat and add the sifted flour with wooden spoon until no flour can be seen anymore and it turns into a white clump.
In another bowl, combine the eggs and vanilla. Now add this mix to the saucepan and stir very well with an electric mixture until the eggs are incorporated and mixture is clump again.
Preheat oven to 220°C and prepare baking sheets. Transfer the dough to a pastry bag. Now pipe dough in any shape you like (the originals are long thin lengths).
Bake for 30-40 minutes (depends on your oven!). Then remove from oven and tranfer them to a wire rack. Combine sugar and cinnamon and roll churros in this mixture.
For the dip: Heat chocolate and nougat until smooth. Churros are best when hot and on the day they are made. To get them crispy again put them on top of your toaster.
By the way when I travelled to Barcelona again a few years ago I had to discover that our favorite churros spot wasn’t existing anymore. On more reason to bake these sweeties at home!