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22-602: It is claimed that dulce de leche was invented by the dairy Estancia La Caledonia near Cañuelas on 24 June 1829 by chance. The area was also home to the first dairy factory in Argentina at La Martona. Municipal information : Municipal Affairs Federal Institute (IFAM), Municipal Affairs Secretariat, Ministry of Interior, Argentina. (in Spanish) This article about a place in Buenos Aires Province , Argentina

44-505: A considerably wider diameter is used to accommodate the filling. In Uruguay , churros can also come in a savoury version, filled with melted cheese. In the Philippines , churros are typically straight, or bent into U-shapes or circular shapes dusted with white sugar and are popular during Christmas. In Thailand , churros are commonly known as Patonggo Spain ( Thai : ปาท่องโก๋สเปน , "Spanish deep-fried dough stick"), according to

66-457: A darker color and firmer consistency. If using condensed milk from a box, it should be wrapped in about 5 to 6 layers of aluminum foil to prevent it from bursting. It is also possible to place the condensed milk in a glass jar and boil it in the pressure cooker. In this method, different ingredients can also be added to the sweetened condensed milk, such as shredded coconut or peanuts. However, certain precautions need to be taken, such as wrapping

88-466: A delicacy in itself. The standard "churro" is also sold under the name "calentitos de papas ", the name referring to the softer mashed potato -like texture. In parts of eastern Andalusia, a much thinner dough is used, which does not allow for the typical ridges to be formed on the surface of the churro. The final result therefore has a smooth surface, and is more pliable and of a slightly thinner diameter than standard Spanish churros. Another difference

110-485: A resemblance to the churro. The new pastry was soon introduced to Spain, where it was modified to have the dough extruded through a star-shaped nozzle (compare a piping bag ) rather than pulled. Another theory is that the churro was made by Spanish shepherds to substitute for fresh baked goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time. According to food historian Michael Krondl , "today's churro

132-595: Is a stub . You can help Misplaced Pages by expanding it . Dulce de leche Dulce de leche ( Spanish: [ˈdulse ðe ˈletʃe, ˈdulθe] ), caramelized milk , milk candy , or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning . It

154-692: Is also a popular spread on crepes (panqueques), obleas (wafers), and toast. Churro A churro ( Spanish pronunciation: [ˈtʃuro] , Portuguese pronunciation: [ˈʃuʁu] 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. They are also found in Latin American cuisine , Philippine cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in France and

176-600: Is also known as kajmak in Polish cuisine , named after Turkish kaymak , a kind of clotted cream . Kajmak is most commonly used for wafers or the mazurek pie traditionally eaten at Easter. There are various stories about its origin. Some reports say it originated in Indonesia in the 6th century . Later it would have being brought to the Philippines , Spain , and finally into Latin America . Apocryphal stories also suggest it

198-401: Is called ' cajeta '. In the Philippines, dulce de leche made with carabao (water buffalo) milk is called dulce gatas , and is a specialty of Negros Occidental province. In French, it is called confiture de lait (milk jam). In France, it is traditional in the regions of Normandy and Savoy , where it is commonly served with fromage blanc or crêpes . The same confectionery

220-476: Is caused by a combination of two common non-enzymatic browning reactions called caramelization and the Maillard reaction . Another method of preparation, similar to Russian boiled condensed milk known as "varyonaya sgushchyonka", involves using canned or boxed sweetened condensed milk and cooking it in a pressure cooker for 20 to 25 minutes for a light color and slightly soft consistency, or 40 to 45 minutes for

242-625: Is not that different from a recipe for a flour and water fritter that you find in Apicius , a Roman cookbook dating from the 1st century AD. And there are recipes from the Ancient Greeks , but it's probably even older than that. In the Mediterranean basin it's basically been around forever". According to the Diccionario de la lengua española , churro is onomatopoeic , ultimately imitative of

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264-672: Is that sugar is never sprinkled on them, because the flavour is not considered suitable. Filled, straight churros are found in Cuba (with fruit, such as guava ), Brazil (with chocolate, doce de leite , among others), and in Argentina , Bolivia , Peru , Chile and Mexico (usually filled with dulce de leche or cajeta but also with chocolate and vanilla). In Colombia and Venezuela, churros are round like doughnuts sprinkled with sugar and filled with bocadillo ( membrillo or guava paste), arequipe and sweetened condensed milk . In Spain,

286-567: Is typically used to top or fill other sweet foods. Spanish dulce de leche and Brazilian Portuguese doce de leite ( Portuguese: [ˈdosi dʒi ˈlejtʃi] ) mean "sweet [made] of milk". Other names in Spanish include manjar ("delicacy"), arequipe and leche quemada ("burnt milk", a term popular in Mexico); also in Mexico and some Central American countries dulce de leche made with goat's milk

308-542: The doce de leite traditional to Brazilian churros. The origin of churros is unclear. One theory suggests the concept was brought to Europe from China by the Portuguese . The Portuguese sailed for the Orient ; as they returned from Ming-dynasty China to Portugal , they brought along with them new culinary techniques. One included altering dough for youtiao , also known as yóuzháguǐ in southern China , which bears

330-532: The Southwestern United States . In Spain , churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras (or jeringos in some regions). They are normally eaten for breakfast dipped in coffee, or in hot chocolate for an afternoon snack. There are also two slightly different snacks in Portugal, called porra and fartura , which are filled with jelly instead of

352-466: The day as a snack. Specialized churrerías , in the form of a shop or a trailer, can be found during the holiday period. In addition, countries like Colombia , Peru , Spain and Venezuela have churrerías throughout their streets. In Portugal, they are commonly eaten at carnivals, fairs and other celebrations, where they are made freshly at street stands. The dough is a mixture of flour, water and salt. Some versions are made of potato dough. Depending on

374-416: The jar with a kitchen towel and lining the pressure cooker with another kitchen towel so that the bottom of the jar does not touch the cooker (as contact may cause the glass to shatter). The cooking time is similar to the previous method (around 35 to 40 minutes). Water should be added to the pressure cooker – enough to cover the cans, boxes, or jars of condensed milk. A small amount of vinegar can be added to

396-433: The recipe, it may not be vegan , as they can contain butter, milk or eggs. In Seville ( Andalusia ), the name "calientes" (meaning hot) or "calentitos de rueda" is sometimes used instead of the word churro . These tend to refer to the thicker variant, called porra . Calientes are usually fried in the shape of a continuous spiral and cut into portions afterwards. The center of the spiral is thicker and softer, and for many

418-555: The sound of frying. Churros are fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe-like tool with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted. Like pretzels , churros are sold by street vendors, who may fry them freshly on the street stand and sell them hot. In Spain and much of Latin America, churros are available in cafes for breakfast , although they may be eaten throughout

440-443: The sugar dissolves (baking soda then can be added), after more constant stirring (between 1.5 – 2 hours) until the mixture thickens and finally turns a rich brown golden-brown colour. Other ingredients such as vanilla may be added for flavor. Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche is usually about a sixth of the volume of the milk used. The transformation that occurs in preparation

462-640: The water in the pressure cooker to prevent it from becoming discolored at the bottom. In all cases, once ready, it is important to let the dulce de leche cool completely, which takes about 2 hours. Dulce de leche can be eaten alone, but is more commonly used as a topping or filling for other sweet foods, such as cakes, churros , cookies (see alfajor ), waffles , flan cakes (aka crème caramel (known as pudim in Portuguese-speaking ones) (not to be confused with British pie-like variant of flan ), fruits like bananas and candied figs, and ice creams; it

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484-464: Was brought to the Americas by important historical figures like Napoleon or Argentinian general Juan Manuel de Rosas . In 2003, Argentina attempted to declare dulce de leche as national patrimony but countries across South America and Central America objected due to its popularity all over the continent. The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly until

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