Churrros - a recipe for traditional Spanish dessert

Madrid cuisine is very bright and varied. Sweets are especially memorable. Reminiscent of nougat with nuts and dried fruits turron, wafer tubules, figured desserts from marzipan and, of course, churros. The recipe for these pretzels (they are sometimes made similar to donuts) from a sweet dough is quite simple. The peculiarity is given to them by the method of filing and by the specific form.

How to make churros

These sweets are often prepared for holidays. Very well churros, the recipe of which we now consider, suitable for Sunday breakfast or a solemn tea party. They are served without fail with hot chocolate or a specially prepared chocolate drink. There is no once and for all recognized the right way to prepare churros. The recipe often recommends preparing a custard batter. And yet each landlady has its own proven method and its features, which give a special flavor to the test.

For three or four servings of churros, take one egg white, one hundred and twenty-five grams of milk and twice as much water, one hundred and eighty grams of flour, half a teaspoon of salt and olive oil for deep-frying. Mix milk in a saucepan with salt and water, boil this mixture and put in the sifted flour, kneading it with a whisk so that there are no lumps. It is not necessary to whisk, just the mixture should become homogeneous. When this happens, remove the dough from the fire, and when it cools down, knead for two or three minutes. Add the egg white. Stir again until it merges with the dough, and it will not become dense and smooth. Place the resulting mass in a confectionery syringe, cast small sticks, eights, or horseshoes with the help of an asterisk nozzle. Because the dough is viscous and sticky, use a pair of scissors to separate it from the syringe. Prepare the fryer in a frying pan, cast iron or deep fryer. It should be heated to one hundred and sixty gadusov Celsius. Put the obtained churros into boiling oil and fry until golden. It is not necessary to squeeze out all the products at once on the table, and then in turn put them into the deep-fryer. It is better to do portions so that they do not become airborne. Some virtuosos adjust themselves to squeeze churros out of the syringe directly into the oil, but this is a rather dangerous trick, you can burn yourself with a spray of hot frying. After the products are ready and lie for a couple of minutes on paper napkins (in order to absorb the excess oil), they must be sprinkled with powdered sugar and served to the table.

Chocolate drink is a traditional addition to churros. Recipe

Three hundred grams of dark chocolate with a high content of cocoa (up to seventy percent) break into pieces. Dissolve the cornstarch (three tablespoons) in half a liter of cold milk. Chop the chocolate with the same amount of milk and dissolve it on the stove or in the microwave. In a boiling mixture pour a thin stream of cold starch solution. Stir, cook for two minutes to make the mixture thicken. In this drink it is convenient to dunk fried donuts, churros. And in itself it is very tasty.