Categories: Dessert, Spanish

Ingredients

• 6 cups oil, for frying
• 1 cup water
• 8 tablespoons butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon (optional)
• Chocolate for Dunking:
• 4 ounces dark semi-sweet chocolate
• 2 cups milk
• 1 tablespoon cornstarch
• 1/4 cup sugar

Directions

1. To make the dunking chocolate: add chocolate and half the milk to a pan and heat, stirring, until the chocolate has melted.

2. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar; cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes.

3. Add extra cornstarch dissolved in water if it doesn’t start to thicken after 5 minutes.

4. Remove and whisk smooth; serve warm in cups of bowls for dunking churros.

5. To make the churros: heat the oil in a deep skillet to 375°F.

6. Heat water, butter, and salt to a rolling boil; add in flour all at once; stir vigorously over low heat until mixture forms a ball, about 1 minute.

7. Remove from heat; beat in the eggs all a once and continue beating until dough is smooth.

8. Spoon mixture into a pastry bag fitted with a star tube with a large (1/2 inch opening) star tip.

9. Squeeze 4-inch strips of dough into hot oil.

10. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.

11. 11 Mix sugar and cinnamon, roll churros in sugar (they need gentle handling if you do this), or sprinkle the sugar over the pile on your plate.

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