Course Dessert, Finger food, Salad, Sauce, Sweet tooth, tea time
Cuisine Mexican, Spanish
Large mixing bowl
Medium sauce pot
Small sauce pot
Star nozzle (1M or 4B - wilton)
1cup+ 2 tbsp Boiling hot water
1/2cupDark chocolate chips
We start by heating the oil on low heat. I use a medium sauce pot and this gives me enough space to fry 3 churros at a time.
To make the dough, we add all the ingredients in a large mixing bowl, stir the ingredients around to form a rough shaggy dough. Transfer the dough into a piping bag fitted with a nozzle and pipe the dough into the hot oil.
You know the oil is hot enough when you sprinkle a tiny amount of flour into the oil and it bubbles/foams up. Pipe 2-3 pieces of dough that are 5-6 inches long. Let them cook on one side for a min before flipping them over and cooking for another minute. Stir around and let them cook until golden brown.
Mix the sugar and cinnamon in a plate and set aside. Once the churros are done, transfer to a plate lined with kitchen paper towel to drain out the excess oil. Place each churro into the sugar plate and coat it well. Transfer to a serving platter and repeat until all the dough has been fried.
To make the chocolate dip, we heat the cream and butter until bubbling, pour over the chocolate and let it sit for a couple of minutes. Stir around using a whisk until smooth and glossy. Pour into a bowl and serve it warm with the hot churros.
Do not over mix the dough mixture, this will make the churros tough and less airy.
You need a star shaped nozzle to get those ridges like a classic churro.
The cinnamon sugar is a must as there is no sugar in the churro dough.
The chocolate dip is perfect with the churros and must be served hot.