Churros originated in Spain, where they are traditionally eaten for breakfast. Tourists tend to get them from street vendors and enjoy them whilst walking around and observing the sights. They are usually served with a dipping sauce – typically chocolate – although other variations such as compote dips exist.
History is divided on how exactly churros came to exist, and some say they were the invention of nomadic Spanish shepherds.
Living high in the mountains with no access to bakeries, the Spanish shepherds supposedly created churros, which were easy for them to cook in frying pans over fire.
Churros were introduced to South America during the Spanish Inquisition in the 1500s.
Around the same time, the Spanish returned to Europe with cacao, which they sweetened with sugar cane to make the kind of thick, hot chocolate that’s perfect for churro dunking.
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It’s a tradition that very much lives on today, and the iconic spot to do so in Madrid is Chocolatería San Ginés.
Opened in 1894, San Gines is open 24-hours for a churros con chocolate fix.
However, if you don’t fancy popping over the Madrid to get your sweet fix, here is how to make Churros at home:
FOR THE CHURROS
240 ml water
6 tbsp. butter
2 tbsp. caster sugar
1 tsp. vanilla extract
125 g plain flour
1 tsp. sea salt
2 large eggs
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FOR THE CHOCOLATE DIPPING SAUCE
130 g dark chocolate chips
180 ml double cream
1 tsp. ground cinnamon
1/4 tsp. sea salt
In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla.
Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds.
Let mixture cool for ten minutes – this is important as the cooling time allows the batter to stiffen, meaning it will fry better.
To the cooled mix, using a hand mixer, beat in eggs one at a time until combined.
Transfer mixture to a piping bag fitted with a large open star tip.
In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 190°C.
Holding the piping bag a few inches above the oil, carefully pipe churros into 6″ long ropes.
Use kitchen scissors to cut off dough from the piping bag.
Fry until golden, four to five minutes, turning as necessary.
Fry three to four churros at a time and let oil come back to 190°C before each batch.
Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.
Make chocolate dipping sauce:
Place chocolate chips in a medium heatproof bowl.
In a small saucepan over medium heat, bring the double cream to a simmer.
Pour hot cream over chocolate chips and let sit for two minutes. Add cinnamon and salt and whisk to combine.
Serve churros with chocolate dipping sauce.
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