Churros

Mille® 's Note:

This recipe is posted by request. I have not made it myself and therefore I have no idea how long it takes to prepare.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Serves: 15

Yield: 1.0 plateful

• vegetable oil or olive oil
• 1 cup water
• ½ cup margarine or ½ cup butter
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 3 eggs
• ¼ cup sugar
• ¼ teaspoon ground cinnamon (optional)

Chocolate for Churro Dunking

• 4 ounces dark chocolate , chopped
• 2 cups milk
• 1 tablespoon cornstarch
• 4 tablespoons sugar

Directions:

1. Prepare to fry the churros by heating oil in a pan (1 to 1½ inches deep) to 360°F.
2. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
3. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
4. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
5. Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes).
6. Squeeze 4-inch strips of dough into hot oil.
7. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.
8. (Mix sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros.
9. Note: REAL churros are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
10. To Make the Cocolate Dunking Sauce--------.
11. Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.
12. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
13. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes.
14. Add extra cornstarch if it doesn't start to thicken after 5 minutes.
15. Remove and whisk smooth.
16. Pour and serve in cups or bowls for dunking churros.

Reviews

[littlemafia]

Haven't made them,I just wanted to say that this is a Spanish recipe and very possible to be different from the Mexican version.

[Feisty Redhead]

These were very fast & easy to make but tasted nothing like those we're used to from a local Mexican restaurant. They seemed too dense and eggy, like the inside didn't want to cook. I doubt we'll finish them.

[Jay3fer]

Worked out great. I doubled it, but added 1/4 c of sugar to the water and butter as they boiled (don't use margarine, whatever you do!), because I don't like unsweetened batters. They were delicious plain, and even more so with the sugar and cinnamon. My only complaint - my star tip was too small! I'd love these to have been a little fatter & puffy; mine look like sweet french fries. For an easy "dip", I just melted a Cocoa Camino 71% bar with some condensed milk. Mmm... it's traditional to eat deep-fried foods at Chanukah, and this is sure to become a classic!