Churros con Chocolate

Spanish

Churros con Chocolate

Light and crispy homemade churros are a perfect treat dipped in a rich, dark drinking chocolate.

Ingredients

For the Churros

1 c water

½ tsp salt

1 c unbleached all-purpose flour (well sifted)

1 quart oil (for frying)

For the Cinnamon Sugar

2 Tbsp sugar

½ tsp cinnamon

For the Chocolate

4 oz dark chocolate, chopped

3-4 Tbsp milk

Instructions

• Heat water and salt to boiling in a small saucepan over high heat. Once the water begins to boil, remove the pan from the heat and add the flour. Stir with a sturdy, wooden spoon until the flour is incorporated. Switch to a flexible spatula and stir, pressing the dough against the sides of the pan until a smooth and shiny, stiff dough forms, 2-3 min. Set the dough aside to cool slightly.
• Fill a medium saucepan with 3/4 - 1 inch of oil. (The high sides of a saucepan will help reduce the amount of oil splatter.) Heat the oil over medium high heat to 360-375F.
• When the oil has nearly reached temperature, fill a sturdy piping bag, fitted with a 1M, large star, tip (or a churrera) with the warm dough.
• Once the oil has reached temperature, pipe the dough into the hot oil, using a knife to sever each churro. You can pipe more than one churro into the oil at a time, but don't overcrowd them. Overcrowding will cause the temperature of the oil to go down. We want to keep the oil right around the 360-375F mark.
• Fry each churro for roughly 2 minutes per side, flipping halfway through when the bottom starts to get nice and golden.
• Once golden, remove the churros from the hot oil with a slotted, metal spoon. Set them to dry on a paper-towel lined plate. Continue frying the remainder of your batter.
• In a small bowl, mix together cinnamon and sugar. Once the churros are cool to the touch, sprinkle them with the cinnamon sugar mixture.
• In a small saucepan, combine chocolate and milk. Heat over low heat until the chocolate begins to soften. Turn off the heat and mix the chocolate and milk to create a smooth mixture. Add additional milk if you would like a thinner dipping chocolate.
• Serve the churros immediately with the dipping chocolate.