Spanish dessert：Churros

       The origin of churros is unclear. One theory suggests they were brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and, as they returned from Ming Dynasty China to Portugal, they brought along with them new culinary techniques, including altering dough for youtiao, also known as yóuzháguǐ in southern China, for Portugal. The new pastry soon crossed the border into Spain, where it was modified to have the dough extruded through a star-shaped die rather than pulled.

Another theory is that the churro was made by Spanish shepherds, to substitute for fresh bakery goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time.

Different places

In Seville (Andalusia), the name "Calientes" or "calentitos de rueda" is sometimes used instead of the word churro. These tend to refer to the thicker variant, called porra. Calientes are usually fried in the shape of a continuous spiral and cut into portions afterward. The center of the spiral is thicker and softer, and for many a delicacy in itself. The standard "churro" is also sold under the name "calentitos de papas", the name referring to the softer mashed potato-like texture.

In parts of Eastern Andalusia, 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, therefore, has 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 because the flavor 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, Bolivia, Peru, Chile and Mexico (usually filled with dulce de leche or cajeta but also with chocolate and vanilla). In Colombia and Venezuela, churros are glazed with arequipe and sweetened condensed milk. In Spain, a considerably wider diameter is used to accommodate the filling. In Uruguay, churros can also come in a savoury version, filled with melted cheese.

In the Philippines, churros are typically straight or bent into U-shapes or circular shapes. They are usually dusted with white sugar. Churros are almost always eaten with tsokolate drinks (a pairing known as churros con tsokolate), which can also serve as a dip. They are popular during the Christmas season.

Churros in American theme parks and street fairs are most often rolled in cinnamon sugar or other flavored sugars.

Recipe

Ingredients

Churros:

1 cup water   1/2 cup butter or margarine

1/4 teaspoon salt   1 cup all-purpose flour

3 eggs, beaten    Vegetable oil, for frying

1/4 cup sugar    1/4 teaspoon ground cinnamon, optional

Chocolate for dunking:

1 tablespoon cornstarch    2 cups milk

4 ounces dark chocolate, chopped   1/4 cup sugar

Directions

1. To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.

2. To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.

3. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.

4. Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

5. When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)

6. Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.