| Portions |
|---|
| 10-12 5″ churros |
Ingredients
For the Churros
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 cups and 2 tbsp water
- 2 tbsp canola oil
- 1 tsp kosher salt
- Canola oil, for frying
- 1 cup white sugar
- 3 tsp ground cinnamon
For the Chocolate Sauce
- 6 oz chopped dark chocolate
- 1 cup 35% whipping cream
- Pinch of kosher salt
To Serve
- Dulce de leche
Directions
- To a medium bowl, add the flour, and baking powder. Whisk to combine.
- To a medium saucepan on medium-high heat, add the water, 2 tbsp of canola oil, and salt. Bring to a simmer, and stir to dissolve the salt. Turn off the heat. Then add the flour, and stir to form a dough. Transfer the dough to a bowl to cool slightly.
- Transfer the dough to a heavy-duty piping bag outfitted with a large star tip (½ inch opening). Pipe a 5 inch churro onto a parchment lined baking sheet, then use scissors to cut the dough. Repeat with the remaining dough.
- Add 3 inches of oil to a large pot, like a dutch oven. Heat to 375 degrees Fahrenheit. Gently lower a few churros into the pot at a time, ensuring not to crowd the pot. Cook for 4-5 minutes, or until golden brown. Then drain onto a paper towel. Repeat with the remaining churros.
- To a medium dish, add the sugar and cinnamon. Mix well. Then add a few churros to the dish at a time, shaking, and turning to coat the churros. Transfer to a serving dish.
- To make the chocolate sauce, place the chopped chocolate in a heat-proof bowl. Heat the cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Add a generous pinch of salt, and mix until the chocolate has completely melted, and no streaks of cream can be seen.
- To serve, place a few churros on a plate with small dishes of chocolate sauce, and dulce de leche for dipping.
Note: This recipe makes 10-12, 5 inch churros. The number of churros depends on the specific piping tip used.