Churros With Chocolate
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
28
Spice
22
Sweetness
50
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Water1.5 tbsps
Sugar (plus more for dredging)1 pinch
Kosher Salt1 cup
Flour (self-rising)2
Eggs1
Egg YolkDirections:
1
Watch how to make this recipe
2
Special equipment: Piping bag fitted with a large star decorating tip Make the dough by heating water, sugar and salt in saucepan over medium heat until hot
3
Add the flour all at once and stir vigorously for 1 minute on the heat to dry the mixture out
4
Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough
5
With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg, and then the egg yolk
6
Scrape down the mixer bowl with a rubber spatula between each addition
7
Transfer the dough to the piping bag
8
Pour oil into a large heavy bottomed pot to a depth of 4 inches; heat over medium-high heat to 375 degrees F
9
To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil
10
Turn frequently with a Chinese strainer or tongs until golden brown, about 3 minutes
11
Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees F between each batch
12
Drain the churros on a paper towels and then toss in sugar to coat while still warm
13
Melt the chocolate in a glass bowl set over a pan of barely simmering water
14
Arrange the curros on a serving platter and serve the chocolate sauce alongside
15
Enjoy! Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine
16
Pick your favorite flavored chocolate; I love the flavor of orange and chocolate or even bacon chocolate with these churros!