Churros Recipe!
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"Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Madrid, capital of 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. 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 hot chocolate."

"Churros are typically fried until they become crunchy, and then are sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted.

"Like pretzels, 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 as evident in Nicaragua. Specialized churrerías can be found in the form of a shop or a trailer during the holiday period. In Colombia they can be found in the streets but they are thin and shaped like a ring."

"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 Recipe

   1 cup white flour
   1/4 tsp baking powder
   1 cup water
   1 Tbsp vegetable oil
   1/8 tsp salt
   1 tsp granulated sugar
   oil for frying
   several Tbsp granulated sugar to sprinkle or honey

Pour vegetable oil into a large heavy frying pan. There should be enough oil so that they float freely while frying. Set pan aside. In a medium sauce pan, pour 1 cup water. Add oil, salt, sugar and stir. Bring water to a boil. It is necessary to have equal parts flour and water. Pour flour into a medium-sized mixing bowl and add baking powder and stir. Once water boils, remove saucepan and begin heating oil in frying pan. Slowly pour boiling water from saucepan into flour mixture - stirring constantly with a fork until it is a smooth dough without lumps.

Note: Dough should not be runny like batter, but a sticky smooth dough.
Spoon dough into a churrera (a large cookie press) or pastry bag. Carefully squeeze dough into hot oil and fry until golden brown. Remove with a slotted spatula or long-handled fork. Place on a paper towel to drain. Once drained, cut into manageable lengths. Sprinkle with sugar or drizzle with honey and serve.

"In Andalusia, Spain, churros are made with deep-fried
wheat flour and sold in spirals or wheels, which can be
broken into edible portions after frying. These are generally
called porras and calentitos or calientes, as opposed to the
potato dough version made in the rest of Spain, also sold in
the region but under the name Papitas or Calentitos de

"In parts of South East Spain, a much thinner dough is used
which does not allow for the typical ridges to be formed on
the surface of the churro. The final result has therefore a
smooth surface and is more pliable and of a slightly thinner
diameter than standard Spanish churros. Another difference
is that sugar is never sprinkled on them as the flavour is not
considered suitable."

"Filled, straight churros are found in Cuba (with fruit, such as guava), Brazil (with chocolate, doce de leite, among others), and in Argentina, Peru, Chile and Mexico (usually filled with dulce de leche, but also with chocolate and vanilla). In Spain they have a considerably wider diameter to allow for the filling. In Uruguay, churros can also come in a savoury version, filled with melted cheese.
'Calentitos', an andalusian variation of the churro."

"Until recently, churros could be difficult to find in the United States and other non-Latin countries outside of Latin American street stands and eating establishments. However, with the increased popularity of Latin American food, today there are a growing number of franchise restaurants that sell fresh churros, both traditional and filled. For example, in March 2006, Australia saw the launch of Chocolateria San Churro, a Spanish chocolate inspired business, which currently has 18 outlets - and true to its name sell a variety of Churros based desserts. In October 2008, San Diego-based chain Jack in the Box added bite-size "Mini Churros" which are filled to its menu, sold in bags of five or 10."

"Churros are similar to Youtiao, a type of bread in Chinese cuisine. After the Portuguese sailed for the Orient and returned from ancient China to Europe, they brought along with them new culinary techniques, including modifying the dough for Youzagwei also known as Youtiao in Northern China, for Portugal. However, they modified it by introducing a star design because they did not learn the Chinese skill of "pulling" the dough (the Chinese Emperor made it a crime with capital punishment to share knowledge with foreigners). As a result, the churros is not "pulled" but pushed out through a star-shaped cutter."

"It is also a common breakfast dish, but it differs in that it is savoury rather than sweet. Tulumba Tatlısı is a sweet Turkish 'fluted fritter' that greatly resembles churros."

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Resources: This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article churro  and other related pages. Top Photo: Churros.jpg/Brian Snelson, flickr
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In Mexico, churros are often had for Breakfast or in local fiestas, matched with thick chocolate or white coffee. They are sometimes homemade or bought frozen to fry at home, but most are bought at cafes or from fixed or ambulatory churrerías."
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"The word dessert is most commonly used for this course in U.S., Canada, Australia, and Ireland, while sweet, pudding or afters would be more typical terms in the UK and some other Commonwealth countries, including India. According to Debrett's, pudding is the proper term, dessert is only to be used if the course consists of fruit, and sweet is colloquial. This, of course, reflects the upper-class/upper-middle-class usage."
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