Churros are a type of Spanish pastry that are fried like donuts. As with anything that has endured through the ages, in many parts of the world, there are many variations. The basic churro is a fried dough that is shaped in a ridged-tubular shape, that is then rolled in cinnamon sugar. In Spain, they serve it with a chocolate sauce, and in other parts of the world, it is often filled with a guava or fruit filling.
They are a few different theories of how churros came about. Some say they were inspired by and descendants of the Chinese pastry youtiao. Others say they were inspired by the ridged horns from the native Churra sheep of Spain and were created by the Spanish shepherds. No one really knows. The recipe and love for churros was brought to the New world by the Spanish in the 1500’s. When they returned to Spain, they brought the cacao with them, and from then on, in Spain and other parts of the Spanish world, churros are dipped in a chocolate sauce.
My friend Elizabeth came over for dinner. I made a big pot of green chili Time for Green Chili that I served over arroz verde (green rice) and tamales. And as you know, I love to make themed dinners, and that includes desserts, so I made churros. It was a perfect combination.
3 cups flour
1 tsp baking powder
2 1/2 cups water
1 tsp salt
3 TBSP brown sugar
2 egg yolks
canola or vegetable oil for cooking
sugar and cinnamon combined for rolling the hot churros in
Mix the flour and baking powder together and set aside.
Bring the water to a full, rapid boil, then add the salt and brown sugar, stirring constantly until they are fully dissolved.
Add the water to the flour mixture and combine well, mixing until smooth.
Add the egg yolks, one a time, and beat until completely mixed in and the dough is glossy and smooth. If you have ever made a pate a choux, or eclairs, this is a very similar style of preparing the dough.
Let the dough cool, then spoon it into a piping bag. Traditionally, these are made by squeezing the dough out of a churrera, which is a utensil fitted with a wooden plunger. I have never seen one, and I certainly don’t have one. I just used my pastry bag. Usually, churros are ridged, but my star nozzle was not big enough, so these churros are just round. Heat the oil to 375* F or 190* C and pipe the dough directly into the hot oil. Use a knife to slice off each tip. DO NOT over crowd the oil. For best results, make it in small batches.
Let the dough cook for about 3-4 minutes, or until they are golden brown.
Remove them from the hot oil and immediately roll them in the sugar and cinnamon mixture, then let cool slightly.
I decided not to serve my churros with chocolate sauce, but instead, served them with ice cream. Either way, they are delicioso!.
Churros are best when served warm and fresh.
Stay safe and stay well Everyone. ‘Til next time.