Churros is one of the most popular foods, simply a dessert that has become one of the highest-ranked recipes. They are popular for their sweet and crunchy taste, which makes the consumer want more. What makes Churros that special for us to love as our favorite dish? The making of Churros varies according to the locations that make perfect food, going with warm Chocolate sauce, or intense cheese with fruit fillings.
Moreover, it is the most debated dessert in the industry of culinary due to the existence of its complicated family tree in cultures around the world. Making your own dish according to the Churros recipe is easier than you think. Read more to know about this awesome dish and the way of preparing it.
Are churros Mexican or Spanish?
Churros have a history, but you will hear different stories about the origin of this food. Some say that it originated in Spain and Portugal and then made its way to Mexico. It came from nomadic Spanish Shepherds who lived in the mountains, and they didn’t have any access to bakeries.
So they created churros which are very simple to cook. It is believed in this way because, there was a sheep that was native to the Iberian Peninsula called the Churra Sheep, which had horns that look identical to the present-day’s churro in Spain.
And on the other hand, Mexico believes that Churro is their own creation. There is another belief, that says that this food came from the Far East and was brought to Iberia through the Portuguese sailors who found a similar food in China named Youtiao, which is a common food consumed for breakfast and was found at various street vendors. Youtiao is a fried breadstick with light salt accompanied by soya milk, rice congee, or regular milk with sugar.
What do churros taste like?
This recipe traveled across the oceans from the place it originated and became a delicious dessert with different reinventions throughout the ages. Every country has it’s signature Churros recipe by enhancing the flavors with exotic fillings.
In Cuba, they fill with guava, and in countries like Argentina, Chile, and Mexico it is served with rice caramel sauce. The recipe varies from every kitchen, where Spanish churros are coated with sugar and served with thick dipping chocolate, while Mexicans coat it with cinnamon sugar and serve with chocolate, whipped cream, or caramel.
They taste like cinnamon doughnuts with crispy on the outside with a delicious taste due to the contrasting textures. Inside they are soft and fluffy, like a doughnut. They are extremely delicious when made freshly. They are mostly eaten with dark chocolate sauce and make it a great dessert option.
Are churros sweet or salty?
A basic churro is made with just water, salt, flour, and sugar is used for dusting. The variations differ on the basic recipe where some are made with cocoa or cinnamon-flavored dough. Some recipes include butter, eggs, milk, or cornflour.
When they were originated first, they were not craving sweet treats like the present-day one. They were simple breadsticks made from oil, flour, and water. And in the later period, people rolled the breadsticks in sugar making them in the sweet category as they are often greeted with chocolate, and so-called as a sweet snack.
What is special about churros?
They are the fastest-growing desert in the foodservice which offers so many creative options to keep the customers coming back wanting it more. They provide plenty of applications of the menu and it saves time and labor because it is easy to heat and serve. They are actually, fried dough sticks rolled in a cinnamon-sugar blend. It is used as an inspiration and flavoring for other common desserts.
- 4 large eggs
- 1 tsp cinnamon
- 1 cup all-purpose flour
- ½ cup water
- ¼ tsp salt
- ½ cup whole milk
- Vegetable oil
- ½ cup granulated sugar
- 8 tbsp unsalted butter
- ½ cup granulated sugar
How to make
Take a medium saucepan, add 1/2 cup of water, 1/2 cup milk, 8 tablespoons butter, 1 teaspoon sugar, and 1/4 tsp salt. Mix them and bring to boil over medium heat while stirring frequently. Remove it from the heat and stir 1 cup flour with a wooden spoon immediately. Once it settled, put back on the heat and stir constantly for 2 minutes to release extra moisture and partially cook the flour.
The dough should come into a smooth ball and on the bottom of the pan, a thin film will form. Transfer it to a large mixing ball using an electric mixer to beat on medium speed for 2 minutes to cool the mixture. Add 4 eggs, one at a time, and allow them to fully absorb. Beat until the dough is smooth and forms a thick ribbon when pulled.
Heat the vegetable oil to 370 degrees Fahrenheit while frying. Transfer the dough to a pastry bag fitted in a large open star tip. Pipe 6″ lengths into hot oil and cut it. fry for 1 and 1/2 minutes per side or until golden brown and then flip with tongs and fry for another 1 and 1/2 minutes. transfer it to paper towel-lined and then roll in cinnamon sugar.
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