Churros with Chocolate

Cuisine

Spanish

Servings

6

Total time

45 min

Prep

20 min

Cook

25 min

Difficulty

hard

Ingredients

• 1 Cup Water - 1 cup
• 4 Tablespoon Unsalted butter - 4 tablespoons
• 9 Tablespoon Granulated sugar - 1/2 cup plus 1 tablespoon, Use 1/2 cup for the cinnamon-sugar coating and 1 tablespoon in the dough.
• 0.5 Teaspoon Fine salt - 1/2 teaspoon
• 1 Cup All-purpose flour - 1 cup
• 2 Each Large eggs - 2 count
• 1 Teaspoon Vanilla extract - 1 teaspoon
• 1 Teaspoon Ground cinnamon - 1 teaspoon
• 6 Cup Vegetable oil - 6 cups, For deep frying.
• 1 Cup Semisweet chocolate chips - 1 cup
• 0.75 Cup Heavy cream - 3/4 cup

Instructions

1. Make the cinnamon-sugar coating

   1. In a shallow bowl, *stir together* 1/2 cup granulated sugar and the ground cinnamon, then set aside the *cinnamon-sugar coating* near the frying area.

2. Heat the dough liquids

   2. In a medium saucepan, combine the water, unsalted butter, 1 tablespoon granulated sugar, and fine salt; bring to a *full simmer* over medium heat until the butter is *completely melted*.

3. Form the dough

   3. Add the all-purpose flour all at once and *stir vigorously* with a wooden spoon until the dough forms a *smooth ball* and pulls away from the sides of the pan, about 1 minute.

4. Beat in eggs and vanilla

   4. Transfer the dough to a mixing bowl and let it cool for about *5 minutes*, until it is *warm but not hot*; beat in the eggs one at a time, then mix in the vanilla extract until the dough is *thick and glossy*.

5. Prepare for frying

   5. Spoon the dough into a piping bag fitted with a large star tip and *heat the vegetable oil* in a deep pot to *350°F*.

6. Pipe and fry the churros

   6. Pipe 4-inch strips of dough over the hot oil, cutting each strip with kitchen scissors, and fry in batches until *deep golden brown* and *crisp*, about 2 to 3 minutes per side.

7. Drain and coat

   7. Transfer the churros to paper towels for *brief draining*, then roll them while warm in the *cinnamon-sugar coating* until evenly covered.

8. Start the chocolate sauce

   8. Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until *steaming but not boiling*, then pour it over the chocolate chips and let stand for *2 minutes*.

9. Finish and serve

   9. Whisk the chocolate and cream until *smooth and shiny*, then serve the warm churros with the *chocolate dipping sauce*.