Madrid cuisine is very vibrant and diverse. Sweets are especially remembered. Reminiscent of nougat with nuts and dried fruits, turron, wafer rolls, curly desserts made of marzipan and, of course, churros. The recipe for these pretzels (they are also sometimes made like donuts) from sweet dough is quite simple. The originality is given to them by the method of filing and the specific form.
How to cook churros
These sweets are often prepared for the holidays. Very good churros, the recipe of which we will now consider, is suitable for Sunday breakfast or a gala tea party. They are served without fail with hot chocolate or a specially prepared chocolate drink. There is no once and for all recognized way to make churros. The recipe most often recommends making custard dough. And yet, every housewife has her own proven method and its own characteristics, which give a special highlight to the dough.
For three to four servings of churros, take one egg white, one hundred twenty-five grams of milk and twice as much water, one hundred eighty grams of flour, half a teaspoon of salt and olive oil for cooking deep-frying. Mix milk with salt and water in a saucepan, boil this mixture and pour in the sifted flour, kneading with a whisk so that there are no lumps. You do not need to beat, just the mixture should become homogeneous. When this happens, remove the dough from the heat, and when it cools, knead for two to three minutes. Add egg white. Knead again until it merges with the dough, and it becomes dense and smooth. Place the resulting mass in a confectionery syringe, drop small sticks, eights or horseshoes with the help of an asterisk nozzle. Since the dough is viscous and sticky, use a pair of scissors to separate it from the syringe. Fry in a frying pan, cast iron or deep fat fryer. It should be heated to one hundred and sixty cadius gadus. Put the resulting churros in boiling oil and fry until golden. You do not need to squeeze out all the products on the table at once, and then put them in deep fat in turn. It is better to do portions so that they do not get airy. Some virtuosos are trying to squeeze churros out of the syringe directly into the oil, but this is a rather dangerous trick, you can burn yourself with splashes of hot deep-frying. After the products are ready and lie down for a couple of minutes on paper napkins (in order to absorb excess oil), they must be sprinkled with powdered sugar and served.
Chocolate drink is a traditional addition to churros. Recipe
Three hundred grams of dark chocolate with a high cocoa content (up to seventy percent) break into pieces. Dissolve corn starch (three tablespoons) in half a liter of cold milk. Pour the broken chocolate with the same amount of milk and dissolve on the stove or in the microwave. Pour a cold solution of starch into a boiling mixture. While stirring, cook for two minutes to thicken the mixture. This drink is convenient to dunk fried donuts, churros. Yes, and in itself it is very tasty.