CHURROS
Create the perfect homemade churros! Fry the hot, crispy dough, roll in cinnamon sugar, and dip in an easy-to-make chocolate sauce.
Ingredients
- 1 cup water
- 85 g unsalted butter
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
- Vegetable oil for frying
CINNAMON SUGAR
- 3/4 cup sugar
- 2 tsp cinnamon
CHOCOLATE DIPPING SAUCE
- 2/3 cup ground chocolate
- 2/3 cup heavy cream
- hot water for boiling
Instructions
- In a large saucepan, bring water, butter, salt, and sugar to a rolling boil over medium-high heat. Once boiling, remove the pan from heat.
- Stir in all the flour at once vigorously until fully incorporated, about 30 to 60 seconds. Return the mixture to heat and cook, stirring, for an additional 30 seconds. Transfer the mixture to a mixer with a paddle attachment or use a hand mixer.
- Mix at medium speed, adding 3 eggs, one at a time, and vanilla while the mixer is running. Pause to scrape down the sides after each addition. Continue mixing until the dough is smooth, glossy, and all the eggs are fully incorporated. The dough should be thick but smoothly fall from the beaters when lifted. If it clings to the beaters, add the remaining 1 egg and mix until fully incorporated.
- Heat oil to 370°F.
- Using a pastry bag fitted with an 869 or large closed star tip, pipe 6-inch pieces, frying about three at a time. Fry each side for 90 seconds to 2 minutes or until golden brown.
- Remove with tongs, let drain on a paper towel for about thirty seconds, then coat with cinnamon sugar.
- Combine the chocolate and heavy cream in a bowl over a pot of barely simmering water. Stir occasionally until fully melted and well combined.
Notes
- Ensure frying success with a candy thermometer! Maintaining the right oil temperature is crucial; too hot, and churros brown too quickly, remaining raw inside, too cool, and you'll get oily churros!
- Never leave hot oil unattended for any reason.
- Keep a close eye on the churros while frying, as they cook quickly and can overcook. After frying, briefly drain the churros on kitchen paper to remove excess oil.
- For that perfect finish, roll the churros in cinnamon sugar while they're still hot to ensure the sugar sticks. Enjoy the delicious results of your churro-making adventure!