Churros

Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, the United States, and Spanish-speaking Caribbean islands. The snack gets its name from its shape, which resembles the horns of the Churro breed of sheep reared in the Spanish grasslands of Castile.

Churros are often sold by street vendors, who often will fry them freshly on the street stand and sell them hot. In Spain, Mexico, and Argentina, they are available in cafes for breakfast, although they may be eaten throughout the day as a snack.

The dough is prepared similarly to Choux pastry; water, butter and flour are heated and stirred into a firm ball, and then eggs are beaten into the hot paste. Churros are typically fried until they become crunchy, and then are sprinkled with sugar or cinnamon sugar.

There are two types of churros in Spain. One is thin (and usually knotted) and the other, especially popular in Madrid, is long and thick (porra). They both are normally eaten for breakfast dipped in a cup of Spanish Hot Chocolate. Spanish hot chocolate is rich, viscous, boasts a deep, dark chocolate flavor, and has a consistency like chocolate pudding. It’s bitter and thick compared to American hot chocolate. It is made with whole milk, cornstarch, bittersweet dark chocolate, and sugar.

In Mexico, churros are stick shape and are often served with Mexican hot chocolate, Cajeta de Celaya (also known as Mexican caramel sauce, cajeta de Celaya is a type of dulce de leche made from sweetened, caramelized goat’s milk), chocolate sauce, and/or whipped cream.

FMM: I had these in the Mexican restaurant, Alma del-Mar, located in the Italian Market in Philadelphia and they were wonderful, served with a side of chocolate ganache dipping sauce and one of caramel. See recipe for Homemade Caramel Sauce from Sweetened Condensed Milk for the caramel and make a chocolate ganache from 7 ounces dark chocolate, chopped and 1 cup heavy cream (see Ganache recipe for instructions).

3 cups all purpose flour
1 tsp baking powder
2 1/2 cups water
1/2 tsp salt
3 Tbsp dark brown sugar
2 egg yolks
Vegetable oil, for frying
Powdered sugar or a cinnamon/sugar mix for dusting

Combine the flour and baking powder in a large bowl and set aside.

Bring the measured water to a boil in a saucepan. Add the salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add all the flour and baking powder, and beat the mixture continuously until smooth. Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool.

Pour the oil into a large, heavy pot to a depth of about 2". Using a candy thermometer, heat the oil to 375°F.

Spoon the batter into a churro maker or a piping bag fitted with a large star tip. Pipe several 4" lengths of the mixture into the hot oil (do not overcrowd) and fry for three minutes or until they become golden brown. Remove and drain the churros on paper towels.

Wait for them to cool a bit and then dust with sugar.