Churros with Chocolate Sauce (Print Version)
# Ingredients:
→ Cinnamon Sugar Coating
01 -
1/4 cup caster sugar
02 -
2 teaspoons ground cinnamon
→ Churros
03 -
1 cup all-purpose flour
04 -
1 teaspoon baking powder
05 -
Pinch of salt
06 -
1 tablespoon vegetable, canola, or olive oil (not extra virgin)
07 -
1 cup boiling water
08 -
2+ cups vegetable or canola oil for frying
→ Chocolate Sauce
09 -
1/2 cup dark or semi-sweet chocolate chips
10 -
1/2 cup heavy cream
# Instructions:
01 -
Combine the caster sugar and ground cinnamon in a shallow bowl and set aside.
02 -
In a bowl, mix the all-purpose flour, baking powder, and a pinch of salt. Add the oil and boiling water and mix until a thick, gummy batter is formed.
03 -
Transfer the batter into a piping bag fitted with a 8mm star tip nozzle and set aside.
04 -
Heat approximately 5cm (2 inches) of oil in a small pot or skillet over medium-high heat to 170°C (340°F), or until a small cube of bread turns golden in 20 seconds.
05 -
Pipe 15cm (6-inch) lengths of dough into the oil, snipping close to the oil surface to avoid splashing. Cook 3 to 4 churros at a time for 2–3 minutes, turning occasionally, until golden and crisp.
06 -
Remove churros from oil using a slotted spoon and place on a paper towel-lined plate to drain. Roll in the cinnamon sugar mixture while warm.
07 -
Place chocolate chips and heavy cream in a heatproof bowl. Microwave in 30-second bursts, stirring until smooth. Let the sauce cool for 5 minutes to thicken slightly.
# Notes:
01 -
Churros can be stored and reheated: cool completely, store in an airtight container, and reheat at 180°C (350°F) for 5 minutes before rolling in cinnamon sugar.
02 -
For minimal oil usage, use a wok or a deep small skillet.