Ingredients
For the Churros:
- 1 cup water
- ½ cup butter , cut into pieces
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 3 eggs
- oil for frying , I used canola oil
- ½ cup granulated sugar
- 1-2 teaspoons ground cinnamon , more or less to taste
For serving: hot fudge, caramel or raspberry sauce
Instructions
Churros;
- Make dough: Add 1 cup water, 1/2 cup butter and 1/4 teaspoon salt to a medium saucepan and heat over medium-high heat, stirring occasionally until the butter is melted. Remove from heat. Add 1 cup flour all at once and stir to form a dough. Add the 3 eggs one at a time, stirring well after each addition, until the dough is smooth. Scoop the mixture into a sturdy piping bag fitted with a large open star tip (Wilton 1M or ateco 845).
- Heat the oil in a pot over medium-heat until it reaches 365°F. While you’re waiting for the oil to heat, prepare an area to drain the churros. I usually use a cooling rack lined with paper towels.
- Mix together 1/2 cup sugar and 1-2 teaspoons cinnamon in a shallow dish and set aside.
- Carefully pipe 6-inch lengths of dough into the oil (snip it off with kitchen scissors), being careful not to crowd the pot. Let cook 2 minutes on each side, or until golden brown. Remove to a paper towel lined plate and let drain for 1-2 minutes. Then roll in the cinnamon sugar mixture.
Chocolate Sauce:
4 oz dark chocolate, chopped
1/2 c milk
1/2 c heavy cream
4 TBSP sugar
Place the cholcate in a bowl and head over double boiler until melted, whisk in milk, cream, sugar, heat, serve with churros.