What is a Churro Recipe?

1
What is a Churro?
A churro, is a fried dough pastry primarily choux
based snack. Churros are common in Spain and
Portugal, where they were made, as well as in
the Philippines and Ibero America. They are also
consumed around the world, particularly in the
Southwestern United States, France, and other
areas that have received immigration from Spanish
and Portuguese-speaking countries. In Spain,
churros would either be thin or also knotty or
long and thick, where they are otherwise called
as porras or jeringos in some areas. Churros are
commonly consumed for breakfast and dunked in
champurrado, hot chocolate, dulce de leche as
well as cafe con leche. Sugar is usually
sprinkled on top. In Spain, Hispanic America
and Brazil, the name churro is familiar. In
Portugal, churros are consumed as a Spanish
specialty. There is a kind of different snack,
called porra, which is filled with cream or
jelly, comparably to other doughnuts in Portugal.
The Portuguese farturas are also very similar to
churros which is dominant dough in Portugal.
2
History
The beginning of churros is unclear. One theory
indicates the concept was brought to Europe from
China by the Portuguese. The Portuguese voyaged
for the Orient and when they came back from the
Ming dynasty China to Portugal, they brought
along with them new culinary methods, including
altering dough for youtiao, also otherwise
called as youzhagui in southern China which bears
a resemblance to the churro. The new pastry was
soon introduced in Spain, where it was changed
to have the dough released through a star shaped
nozzle rather than pulled. Other theory which
indicates that the churro was created by Spanish
shepherds as a substitute for fresh baked goods.
Churros paste is not only easy to make and we
can fry it in an open fire in the mountains,
where the shepherds spent their maximum time.
3
Not different from the recipe with flour and
water fritter from Apicius or the collection of
Roman cookery recipes and even older Greek ones,
types of fried dough have been all over in the
Mediterranean basin since old times. Preparation

Churros are fried till they become crunchy, and
might be sprinkled with sugar. The outward
appearance of the churros is uneven due to
having been piped from a churrera, a needle like
tool with a star shaped nozzle. Churros are
usually prisms in shape, and might be straight,
curled or spirally twisted. Similar to the
pretzels, churros can also be prepared and sold
by the street sellers, who might fry them
freshly on the street stand and sell them hot. In
the Spain and far away areas in the Latin
America, churros are easily obtainable in the
cafes for breakfast, even though they can be
consumed around the day as a snack.
4
Specialized churrerias, in the shape of a shop
or a trailer, might be found during the holiday
period. In addition to the, countries
like Colombia, Peru, Spain, and Venezuela have
churrerias across their streets. In Portugal,
churros are normally consumed at the carnivals,
fairs and other kinds of celebrations, where they
are freshly prepared at the street stands. The
dough is a combination of all three flour, water
and the salt. Some versions of churros might be
prepared from the potato dough. Variations In
Seville (Andalusia), the name "calientes"
(meaning hot) or "calentitos de rueda" is at
times used instead of the word churro. These
tend to refer to the thicker type, called porra.
Calientes are generally fried in the form of a
continuous spiral and cut into portions
afterwards. The center of the spiral is thicker
and softer, and for so many a delicacy in
itself. The standard "churro" is also sold under
the name "calentitos de papas", the name refers
to the softer mashed potato like texture. In the
parts of Eastern Andalusia, a thinner dough is
used, which does not permit for the ordinary
ridges to be formed on the surface of the
churro. The final outcome therefore has a smooth
surface, and is more bendable and of a slightly
thinner diameter than normal Spanish churros.
Another difference is that the sugar is never
sprinkled on them, because the flavour is not
considered appropriate.
5
Stuffed, straight churros are usually discovered
in Cuba with fruit, like guava, Brazil with the
chocolate, doce de leite, among the others, and
in Argentina, Bolivia, Peru, Chile and Mexico
generally filled with dulce de leche or cajeta
but also with chocolate as well as vanilla.
In Colombia and Venezuela, churros are coated
with arequipe and the sweetened condensed milk.
In Spain, a significantly wider diameter is
utilized to accommodate the filling. In Uruguay,
churros might also come in a savoury version,
filled with melted cheese. In the Philippines,
churros are normally straight, or bent into
U-shapes or circular shapes. They are generally
dusted with white sugar. Churros are consumed
with tsokolate drinks a pairing otherwise known
as churros con tsokolate, which might also used
as a dip. They are famous during the Christmas
season. Churros in American theme parks and
street fairs are usually rolled in cinnamon
sugar or other flavoured sugars.
6
With Nitins eggless churros premix prepare a
varieties of churros.
Contact Harsha Enterprises. Call us on
022-24149758 or email us on sales_at_harshaenterpris
es.co for enquiries.