Churros

Churros

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Churros, a beloved Spanish street food often enjoyed with hot chocolate, can be found at street vendors, markets, and dedicated churrerías across Spain. Here are the easiest and most popular locations to find Churros street vendors in major cities:

Madrid

- San Ginés Churrería: Near Puerta del Sol at Pasadizo de San Ginés, 5. A historic spot open 24/7, popular for its churros and chocolate.

- Puerta del Sol: Central Madrid has many street vendors offering churros, especially during mornings and festivals.

- El Rastro Market: Madrid’s famous flea market, open on Sundays, has several street vendors selling fresh churros.

These locations are easy to find and are some of the best spots for enjoying freshly made churros in Spain, offering a taste of this classic Spanish treat in bustling, iconic areas.

Ingredients:

For the Churros:

- 1 cup water

- 2 1/2 tbsp sugar

- 1/2 tsp salt

- 2 tbsp vegetable oil

- 1 cup all-purpose flour

- Vegetable oil for frying

For the Coating:

- 1/2 cup sugar

- 1-2 tsp ground cinnamon (optional)

For the Chocolate Dipping Sauce:

- 1/2 cup heavy cream

- 1/2 cup whole milk

- 2 tbsp sugar

- 1/2 tsp vanilla extract

- 4 oz dark chocolate, finely chopped

Instructions:

Prepare the Dough:

1. In a medium saucepan, combine the water, sugar, salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil over medium-high heat.

2. Once boiling, remove the saucepan from the heat and immediately add the flour. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.

3. Allow the dough to cool slightly, then transfer it to a piping bag fitted with a large star tip.

Heat the Oil:

1. In a deep frying pan or pot, heat about 2 inches of vegetable oil to 375°F (190°C). Use a thermometer to maintain the oil temperature.

Fry the Churros:

1. Pipe the dough directly into the hot oil, cutting it into 4-6 inch lengths with scissors or a knife.

2. Fry the churros in batches, turning them occasionally, until they are golden brown and crispy, about 2-3 minutes per side.

3. Use a slotted spoon to remove the churros from the oil and place them on a plate lined with paper towels to drain excess oil.

Coat the Churros:

1. In a shallow dish, combine the sugar and ground cinnamon (if using).

2. Roll the warm churros in the cinnamon sugar mixture until evenly coated.

Prepare the Chocolate Dipping Sauce:

1. In a small saucepan, combine the heavy cream, whole milk, sugar, and vanilla extract. Heat the mixture over medium heat until it begins to simmer.

2. Remove the saucepan from the heat and add the chopped dark chocolate. Let it sit for a minute, then whisk until the chocolate is completely melted and the sauce is smooth.

3. Pour the chocolate sauce into a serving bowl.

Serve:

1. Arrange the churros on a serving platter.

2. Serve immediately with the warm chocolate dipping sauce on the side.

Tips:

- Piping Bag: If you don't have a piping bag, you can use a sturdy plastic bag with the corner cut off, though the traditional star shape may not be as defined.

- Oil Temperature: Maintain the oil temperature at 375°F (190°C) for best results. If the oil is too hot, the churros will brown too quickly on the outside and remain raw inside.

- Coating: For a different twist, try coating the churros in powdered sugar or dipping them in caramel sauce.

Churros are a delightful treat that can be enjoyed for breakfast, dessert, or a snack. The combination of the crispy exterior and the soft, doughy interior, paired with the rich chocolate sauce, makes them an irresistible indulgence. Enjoy!

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