The Enchanted Churros: A Spanish Delight

Allergens

Wheat, Dairy (Milk in Chocolate Sauce)

Ingredients

• 1 cup all
• purpose flour
• 2 tablespoons granulated sugar
• Pinch of salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup water
• 1 tablespoon unsalted butter, melted
• Vegetable oil for frying
• 1/2 cup dark chocolate
• 1/4 cup milk

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg. Gradually add water and butter to form a smooth dough. Cover and refrigerate for at least 30 minutes.
2. Preheat your deep fryer or heavy bottomed pot filled with vegetable oil to 350°F (175°C).
3. Remove the churro dough from the refrigerator and transfer to a piping bag fitted with a large star tip. Pipe strips of dough into the hot oil, cutting them with scissors as they emerge. Fry until golden brown on all sides.
4. Using a slotted spoon, remove churros from the oil and place on paper towels to drain excess oil.
5. In a double boiler, melt the dark chocolate and milk over low heat, stirring until smooth.
6. Serve churros warm, dusted with cinnamon sugar, accompanied by the decadent chocolate sauce for dipping.

Chef’s Insight

The secret to perfect churros lies in the dough - well-rested and piped directly into hot oil. Remember to cut the dough with scissors as it emerges from the bag for consistent thickness.

Notes

This recipe can be easily scaled up to serve more guests. If you don't have a double boiler, use a heatproof bowl over a saucepan of simmering water.