Spanish Brunch Delight

Allergens

Wheat, Dairy (optional)

Ingredients

• 1 cup all
• purpose flour
• 2 cups water
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 6 tablespoons vegetable oil
• 2 cups chocolate, for dipping sauce
• 2 cups fresh fruit (strawberries, blueberries, and kiwi)
• 1/2 cup white sugar
• 1/2 teaspoon cinnamon

Instructions

1. In a large bowl, whisk together the flour, salt, and sugar. Set aside.
2. In a saucepan, combine water and vegetable oil. Bring to a boil.
3. Pour the hot liquid into the flour mixture and stir until well combined.
4. Transfer the dough to a piping bag and pipe 6 inch strips onto a greased baking sheet.
5. Bake at 375°F (190°C) for 12 minutes or until golden brown.
6. In a double boiler, melt the chocolate and set aside.
7. For the fruit compote, combine fresh fruits with sugar and cinnamon in a saucepan. Cook over medium heat until the fruits are tender and juices have thickened slightly.
8. Serve churros warm, accompanied by the chocolate dipping sauce and fruit compote.

Chef’s Insight

Allow the churros to cool slightly before dipping in the chocolate sauce for easier handling.

Notes

This dessert is best enjoyed warm and fresh.