Churros Don Ramon

[Jon Levatte]

HiEntelechy,I'm so glad you're enjoying my churros recommendations. It would have been fun to meet up over some churros con chocolate but I've actually left Marbella (just 2 weeks ago) for Bali. Hope you enjoyed your Marbella holiday!

On the 7th Series of the Great British Bake Off (Series 7 Ep.4) the showstopper challenge was Spanish Churros. I noticed quite a few blips when they talked about Churros throughout the programme. The trend for churros in the UK even hit the supermarkets. One offered Churros with a savoury red pepper sauce this season. Not exactly authentically Spanish.

In Spain Churros are typical for Sunday breakfast or on festival days. Its also popular to have them after a long night out at 6am before you totter home. Often people pop out on Sunday mornings to get a lot of Churros to take home to share with the family. You see them wrapped up in a white paper bundle.

Spanish Churros are also eaten in the afternooon for a snack (particularly on rainy or cold days). In Southern Spain thats around 6pm or so. (lunchtime is usually around 3.00pm and dinner 9.00pm or 9.30pm)

Originally created by Spanish shepherds, they made this batter mix and used an open fire to heat the oil. As they were away from the village bakery this substituted baked goods when they were out on the hills. The name of Churros comes from the Churra sheep. The fried shapes are similar to the horns of the Churra sheep breed.

Buuelos, which are oval shaped doughnut like treats are thought to be older than churros and are still made across Spain today. Locally in Granada province they are traditionally served with Sugar Cane Syrup/Molasses known as Miel de Caa. Of course sugar cane was available locally much earlier than chocolate was.

There are some other references to the origin of this food being from China or Portugal. However most sources point to the Shepherds origin. I imagine that the history has been lost in time and its maybe a combination of the two. Churros is the plural version of the word and Churro singular.

Churros are made in a large round pan with oil. As they mentioned they drop the mix straight into the pan and each one comes out different. Sometimes they even make a wheel. A large spiral of churro mix.

This depends on the way that they are made. Technically yes if the oil is plant based (olive or sunflower) as the flour mix does not contain animal products. However you need to check as some churros are made in different oils or fats depending on the bar making them.

These are sticks a little chunkier and sometimes filled with yellow or pink coloured cream or chocolate. You see this often a fairgrounds in Spain, next to the Candy floss. The remind me slightly of Italian Cannoli.

These are slimmer shaped. They link at the top in a teardrop shape and seem a little drier to me than the churros. You can also find them in the frozen section of Spanish supermarkets too. They are crispier and less spongey.

I love this! Often food is adopted and adapted, but I like to stay true to the original in the original place. I had my churros in Barcelona, in a little shop in the Gotic quater and it was sinfully delicious!

Based in Andalusia and passionate about the Mediterranean lifestyle, historic sites and Spanish food, Molly began writing about Spain in 2011. Living like a local in Granada since 1998, she is fluent in Spanish and here she shares her travel tips and recommendations. Molly also personally designs travel itineraries for your in and around Spain. She also runs food tours in Andalusia sharing insight into the local food culture in Granada, Seville and Malaga.

Churros with chocolate, the most typical breakfast in Madrid. If we ask to a local about the best place to eat churros, surely, he will recommend Chocolatera San Gins, one of the most emblematic bars of the capital. A bar open twenty-four hours a day, seven days a week.

Since the moment Buolera-churrera de San Gins opened its doors in 1894 the bar has served more than five million churros and cups of chocolate. Do you fancy some churros? It is true they warm you up on a cold day but churros are eaten at any time of year. The menu of San Gins also counts with tiger nut milk, slush and coffee.

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Chocolate with churros is a traditional delicacy of Spanish gastronomy, also present in several Latin American countries for more than a century now. It is eaten as breakfast at very early hours and sometimes it is served as a snack. Often eaten during the cold winter months, this traditional dish is a balanced contrast of flavors, mixing the bitter sweetness of the chocolate with the salty aromas of the crunchy churro.

Breakfast with churros in Madrid dates back almost to the beginning of the 19th century and it is quite possible that the churro was first introduced in the street fairs that frequently roamed the capital. The popularity of the churro -or its larger variant, the porra- as a breakfast grew until it became highly popular due to its low cost. Chocolate, on the other hand, has a longer history, whose invention and name date back to Mexico and its pre-Hispanic cultures, and is derived from cocoa, also native to Mexico, where it was once a common currency among pre-Columbian peoples of Mesoamerica.

Depending on the places where it is served, the plate of churros may or may not come with a sugar packet to be sprinkled on and a pitcher with cold water to appease any sudden thirst that might appear after having eaten the sugary breakfast.

The way it is done is a very simple way: a churro is taken and dipped in the hot chocolate in the cup, sometimes with sugar sprinkled over the churros beforehand. The rest of the chocolate that remains after eating the churros is usually drunk. The churro can be served hot or cold. It is more common in the north of Spain to serve it cold while in the south it is served hot.

1. Pour the water, milk, butter, sugar and salt in a medium saucepan and heat just to boiling point. Turn off the heat and immediately add the flour. Stir the mixture with a wooden spoon until it becomes a wet dough ball.

2. Pour the oil in a cast iron skillet or deep fryer, and heat over medium heat until it reaches 180C (356F).

Meanwhile take the flour and butter mixture to a mixer and mix the dough for a few minutes until it cools down.

Add the eggs one at a time. Once the dough is uniform, turn off the mixer, and transfer part of the dough to a pastry bag with a special tip for churros.

3. Once the oil is hot, press the piping bag and pour portions of the batter into the oil, using a knife, scissors or your fingers to cut the pieces. Fry for about 2-3 minutes on each side. Remove and place them on absorbent paper/paper towels to absorb the excess oil. Add cinnamon or sugar to the hot churros.

1. In a saucepan bring the milk to a heat. If you want you may add sugar as well as cinnamon stick to build the aroma. Stir a little so that the sugar (if you have added it) dissolves. Chop the chocolate, and when the milk is hot, but not boiling, add it to the pan. Mix with a spoon or rods so that the chocolate dissolves and integrates.

2. When it starts to boil, remove from the heat, and when it stops bubbling, put it back on the heat until it starts to boil again. This double boiling makes the chocolate thicker. Then remove from the heat and serve.

3. If you like a thicker chocolate, you can remove a little milk from the total and dissolve 15 g of cornstarch in it. Once the chocolate has melted, before it starts to boil, add the milk with the dissolved cornstarch and stir well.

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