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INGREDIENTS FOR CHURROS
- 250 g all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 tablespoon vegetable oil for the dough + 500 ml for frying
INGREDIENTS FOR COATING CHURROS
- 60 g sugar
- 2 teaspoons ground cinnamon
INGREDIENTS FOR CHOCOLATE SAUCE
- 1 bar of any chocolate
- 100 ml whipping cream
CHURROS INSTRUCTIONS
- 1In a shallow bowl, mix sugar and cinnamon and set aside.
- 2In another, larger bowl, mix flour, baking powder, and salt. Add oil and 250 hot water. Mix until the dough comes together - it should be thick and sticky, not thin and watery.
- 3In a small pot, wok, or a small but deep pan, heat 5 cm of oil to a medium temperature of 170 °C. Transfer the dough to a piping bag with an 8 mm star nozzle. Set it aside while the oil heats up.
- 4Once the oil is hot, start frying the churros. Squeeze out a piece of dough about 15 cm long from the piping bag and cut it off close to the oil's surface to prevent splashing.
- 5Fry for 2-3 minutes or until golden and crispy, turning them occasionally in the oil. Once fried on all sides, remove the churros to a plate lined with a paper towel and let them drain. Then coat them in sugar and cinnamon. Serve hot with chocolate sauce.
CHOCOLATE SAUCE INSTRUCTIONS
- 1Break the chocolate into pieces and place it in a heatproof bowl, then pour in the cream. Heat in the microwave for 30-second intervals, stirring constantly, until a smooth mixture forms (heat the mixture for 30 s, stir, and heat again for 30 s until you are satisfied with the consistency). Let it sit for 5 minutes for the sauce to cool and thicken slightly.
