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.
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| Churro |
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.
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.
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| Churros |
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.
Specialized churreria’s, 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 churreria’s 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.
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| Churo |
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.
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| Churos |
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.
With Nitin’s eggless churros premix prepare a varieties of churros.
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