They are crispy on the outside and soft, they can accompany the jam in the center and remind you of your childhood. Churros! In Mexico, this dessert is known as the great dessert because it can be eaten after main courses, as a starter, or as a snack, just to snack on when you want sweets. Today we show you the recipe for some churros jam toppings.
For these churros we recommend a hot chocolate (of which we also have a recipe) or a slightly strong coffee to taste the sweetness of the churro and the strength of the cafecito. Now yes, you have no excuse to prepare these churros in a pan, we do not need a professional churro or anything else.
History of churros
Although they are extremely popular in all corners of Mexico, they are not native to this country: they date back to China in the 12th century and there they were known as “Youtiao”. They were prepared in the form of a strip of fried dough which was served for breakfast.
At this time in the 12th century, General Yue Fei (a national hero loved by the people) was assassinated by Minister Qin Hui, for whom he was considered one of the greatest traitors in Chinese history. This betrayal caused great discontent among the Chinese people, so the bakers decided to create an elongated salty dough which they then immersed in hot oil; they were always served in pairs, as a symbolic representation of Song “the scoundrel” Quin Hui and his wife.
Eventually Portuguese merchants took the strip of dough to Latin America, where they added sugar and gave it the characteristic star shape with which we know it today. This creation was named “churro” because its shape is very similar to the antlers of the churra sheep, an indigenous breed of Castilla y León. This is how later, with the conquest, the Spaniards brought to Mexico this traditional dessert that can be found in street stalls and churrerías by the ton.
In a saucepan, boil the water with a pinch of salt and the tablespoon of vanilla. As soon as it begins to boil, pour in the previously sifted flour and start beating. strongly until the dough begins to set and pull away from the edges of the pan.
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Heat the oil in a deep saucepan. Remember that there must be plenty of oil for the churros to swim.
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We put all the dough in a piping bag with a nozzle and form the churros on a flat surface.
*With hot oil and carefully we fry the churros.
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Once we have removed them from the oil, we place them on a plate covered with paper towel to absorb the excess oil.
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In a tray or an elongated plate we serve the sugar and add the cinnamon powder. Combine the two ingredients and coat the churros on top.
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Using a firm straw, you will serve the jam and the condensed milk inside the churro. If you don’t have a measuring spoon with a nozzle, you can use a syringe or another pastry bag and slowly pour the jam or condensed milk using the straw.
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Remember that as you pour the contents, you must gradually remove the straw so that it does not break or puncture on one side.
In Directo al Paladar México you can also read How to prepare delicious homemade churros without oil with this easy and quick recipe especially for use in an air fryer | Japanese dessert recipes: how to make mango mochi easily and quickly | From The Last of Us series: how to make a Cordyceps cookie and what are its health benefits