Spanish Churros

This recipe is part of our Natvia Around The World Collection Spanish Churros were first made in the 16th century in the mountain grasslands of Spain. For the mountain shepherds, churros had become a daily staple, originally they were similar to breadsticks. They were either eaten plain or with cinnamon rolled in sugar. The unique star shape was developed as time went by. This ensured the fluffy inside texture is cooked through and gave the churros their the crispy outside. During the 16th century, well-known Spanish travelers brought churros to every part of the new world. They become popular quite quickly. Primarily they were most popular in Mexico and South America, but the history of the churros is ancient. There are different stories of where the churros actually originated from but whatever the case we can't be thankful enough!

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Serves: 25 - 30 minutes

Prep: 40 minutes

Cook: 25 minutes

Ingredients

1 cup water
2 ½ tbs olive oil
2 tbs Natvia
1 cup plain flour, sifted
pinch of salt
2 lt canola/vegetable oil

Method

Combine the olive oil with 1 cup of water and bring to boil in a saucepan. While the water heats combine the flour, Natvia, and salt in the bowl of an electric mixer, using a paddle attachment
Once the the water mix has boiled, gradually add the water and oil mixture into the mixer while kneading, until a dough forms. Continue to knead for 3-5 minutes
Pour the dough into a piping bag and place in the fridge for 30 minutes or so
Heat the canola/vegetable oil in a saucepan until it reaches 175-180C. Then squeeze in 3-5 churros , carefully cutting the ends with scissors. Cook for 3-4 minutes each, making sure the temperature stays the same. Scoop out and shake to remove excess oil. Place a top paper towel over a wire rack to cool.
Sprinkle with extra natvia Dip into chocolate sauce or Nuttvia