Piping bag and star nozzle required
It’s Doughnut Day (in America)! We had such messy fun today making churros con chocolate. Holy hell these morsels are gooooood, not to mention the edible smell as they cook and are dipped in cinnamon.
Now we are in no way linking the Spanish wonder that is the churro to the great doughnut, just using the day of the donut as a fabulous excuse to give making churros a go for the first time. We’ve been wanting to churro for a while now.
I’ll tell ya, we’re freakin delighted we did. We found this recipe (sans sauce) on Food Network courtesy of Daisy Martinez.
Happy Doughnut Day y’all!
50 mins | makes 30 | a little effort
1 cup water
1 cup plain flour
2 tbsp brown sugar
100g unsalted butter
1 tsp vanilla extract
1/4 tsp salt
Canola/rapeseed oil for deep frying
1/2 cup cinnamon sugar
200g good quality dark chocolate
1 cup milk
- heat the water, butter, sugar, vanilla and salt in a saucepan over a medium high heat until the edges of the liquid start to bubble
- add the flour in one go and beat like cray cray with a wooden spoon until it’s all combined and there are no lumps of flour
- remove from the heat and add the eggs one at a time, beating in well each time. The dough should look soft and glossy and keep a hook shape when you pull the spoon from the dough
- to make the sauce, melt the chocolate with the milk over a low heat, stirring occasionally until all the chocolate is melting and combined
- scrape the dough into your piping bag fitted with a star nozzle
- ideally using a deep heavy pan, pour in at least 4cm of oil and heat over a medium heat until a slow steady stream of bubbles comes off the tip of a wooden spoon dunked in
- carefully pipe in the dough in 5-6cm long strips and cook turning once until they are golden on both sides. Fry in batches, overcrowding the pan will result in soggy churros
- drain onto paper and coat in the cinnamon sugar, serve at once with the dipping sauce
A rica coco.