Churros (churros, isp.) Are sweet, deep-fried products from a custard dough, having a round section or in the form of a multibeam star. Can have a cream or chocolate filling. Initially, churros were prepared only with a circular cross-section - special equipment for their preparation began to be widely used relatively recently. Historically, the tradition of preparing churros biscuits was born and formed in Spain. Currently, Spanish churros donuts are widely distributed in all Hispanic countries (in Latin America and the Caribbean islands), as well as in the southern United States, Portugal and France. Usually donuts churros are served for breakfast.
About Churros
In general, the two most common types of churros are most common: having a cross section of a multibeam star, thin enough, sometimes bent in the form of a horseshoe or in a lasso loop (called literally churros en lazo); round or star in section, thick or thin, long enough (churros rectos). Simple churros without a filling are called churros solos. Churros with chocolate icing is called churros de chocolate, and with chocolate filling - churros porra. It should be noted that fried fried confectionery in the form of rings, the so-called "Spanish donuts," in the Spanish-speaking countries is not called "churros", but "bunuelo" or "donut," depending on the filling.
Some features
Usually churros are served with hot chocolate or with coffee. It is accepted in the process of eating to dip them into a chocolate drink. Some hapless cooks are wondering how to bake churros. So, churros does not bake at all, but is fried in deep fry (that is, in hot oil). It is clear that the baked dough is definitely more useful than roast dough, however, in this case, the original authentic chorros cooking technology has only one way of heat treatment.
How to make churros?
Ingredients:
- 300 g of wheat flour;
- 6 chicken eggs;
- 200 g of natural butter;
- 2 cups of water;
- 1 pinch of salt;
- 1 whisper of ground cinnamon;
- 1 pinch of ground vanilla;
- 1 tablespoon brandy, cognac or rum;
- vegetable oil for deep-frying (quite suitable sunflower);
- powdered sugar - at will and taste.
Preparation:
Salted water in the saucepan bring to a boil, reduce the heat and put into the boiling water pieces of butter. Sift into a bowl of flour, add cinnamon and vanilla. Gradually, but quickly, continuously stirring, add flour with spices in hot water. We knead the dough vigorously (it is convenient to use a mixer with a special nozzle) to the state until it drifts away from the sides of the saucepan. We remove from the fire. In a separate bowl, beat the eggs with a spoonful of brandy. Add the whipped mixture to the dough, continuing to knead. The dough should have a characteristic sheen. We shift the ready-made brew into a confectioner's bag. Well, if there is a special nozzle in the form of a multipath star. If it's not there, it's okay, your churros will be round in cross section.
Roasting churros
Oil is poured into the fryer or simply into the cauldron (you can have a deep frying pan). Heat the oil to a boil, reduce the heat. Extruding churros of the required length
Fresh, crispy churros serve well with hot chocolate or with coffee for breakfast or at the end of lunch.