Download "🥖 Traditional vs. Modern Churros: 🔥 The Battle of the Ultimate Flavor!"

😲 Did you know that the classic churro has evolved? Today we'll pit the traditional recipe we all know against a modern version that promises to reinvent this beloved sweet treat. Which one will be crispier? Which one will have more flavor? And most importantly... Which one will conquer your palate? Traditional Ingredients: 660 milliliters of water 320 gms of sifted flour 14 gms of sugar 6 gms of salt Makes 10 portions of 20 cms Preparation time 25 minutes Modern Ingredients: 800 ml of water 200 gms of butter 1 small vanilla cap 1 cinnamon stick (10 cms) 400 gms of sifted flour 4 eggs 15 gms of tablespoons of sugar 5 gms of salt Makes 45 portions of 10 cms Preparation time 25 minutes The Traditional Churro: The temperature is important, for this we will have a container large enough for the amount of dough to be made. To do this, I have a short cast iron pot, in which we will put the water to boil, it will be covered so as not to lose the liquid that we have inside and with the water the sugar and salt so that they dissolve well and the water takes flavor. We sift the flour so that it is ready for preparation Once the water is boiling, we turn off the heat and we let the flour fall in all at once and we begin to build the dough, beating vigorously, this process can last about 15 minutes maximum. It is perceived that the dough is very heavy but that is how this type of churro is. Once it is ready to be kneaded on the board, we take it out and finish kneading with or without the help of flour, until obtaining a uniform dough without lumps since if it is not ready the churro will be very raw inside and the oil will splash when frying it. To make the churro with this recipe, it is essential to use a churrera because the dough is very hard. On the board we sprinkle flour and put the dough in the churro maker, we make churro strips. To fry the churros it is important that the oil is at its proper temperature, which is between 170 and 180 degrees Celsius. We put the churro in to fry for about 5 minutes and that's it, we now have a crispy churro. The Modern Churro: This recipe has twice as many ingredients as the traditional one, that is, 8 in total. First, we will start with the scented and flavored water, for this we will boil a large cinnamon stick in a liter of water. Once boiled, we strain it, but we will only use 800 milliliters of it, the quantities are very careful. The container that we are going to use must be the same one in which we are going to knead, this to preserve the temperature that will help to pre-cook the dough. In this container we will add cinnamon water, butter, salt, sugar and vanilla, we will bring everything to a boil. Once boiled and these flavors are integrated, we will put the sifted flour into the pot and begin to stir constantly to integrate it, there should not be any lumps, everything must be well integrated so that it does not generate explosions when frying. Once well kneaded, we will wait a moment for the temperature of the dough to drop since we will integrate the eggs, this is so that the egg does not change its texture. The eggs, before being incorporated, must be perfectly beaten. Once the dough and the egg are ready, we proceed to incorporate the eggs little by little. Once the eggs are incorporated, it is removed to the board to finish kneading. The dough is loose and does not stick. For this type of dough that is soft, it is not necessary to use the churro maker, with just a pastry bag but with a 1M nozzle with 6 tips to make the churros, it is recommended to make a long strip and then cut it. To fry the churros it is important that the oil is at its proper temperature, which is between 170 and 180 degrees Celsius. Secret 5 We put the churro in to fry for about 5 minutes and that's it, we now have a crispy churro.