Churros are an invention of Spanish shepherds. A simple batter of flour and water was drizzled into hot oil in a fry pan and fried until crisp and light golden brown. The simple pastry became a national Spanish food. Churros may be rolled in cinnamon and sugar or eaten plain, or dipped in thick hot chocolate.
Churros were eventually adapted in other Hispanic countries and can be found in many countries around the world.
Today, in addition to the simple churros they can be found filled with custard or chocolate fillings; a slight departure from the traditional version.
Sift the flour and baking powder into a bowl and set aside. Bring the measured water to a boil in a saucepan, add the salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add all the flour and baking powder and beat the mixture continuously until smooth.
Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro maker or a piping bag fitted with a large star nozzle, which will give the churros their traditional shape.
Pour oil into a deep-fryer or-suitable saucepan to a depth of about 2 inches. Heat to 375"F, or until a of dried bread, added to the oil, floats and turns golden after I minute. Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle.
Fry for 3-4 minutes or until they are golden brown. Drain the churros on paper towels while cooking successive batches, then arrange on a plate with the lime wedges, dust them with sugar and serve warm.