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A churro (Spanish pronunciation:, Portuguese pronunciation:) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape.
You’re likely familiar with Mexican-style churros, which are coated in cinnamon sugar and sometimes served with chocolate or dulce de leche for dipping. In other parts of Latin America or the U ...
A buñuelo (Spanish:, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa.
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Another theory is that farturas may have been an adaptation of the Spanish churros, which were created by shepherds as a substitute for foods made with fresh pasta. Churro dough was easy to produce and fry over an open fire in the mountains, where shepherds lived most of the time. [4]
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Preheat the oven to 350 degrees and spray a mini muffin tin with cooking spray. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Thirdly, if you need another source, one you can access for free, there are two on-line articles: the first one in Spanish written in ABC and the second one in English from the Guardian. So, I don't know what else to add, except that there is no egg in the dough and thus it is a non-sense to claim it is a choux-like dough.