Churros, a popular Spanish dessert recently landed in the Indian subcontinent and has been taking palates with a storm! So, I obviously tried out the recipe on my own. Each bite of this dish brings about an explosion of tastes in your mouth with the cinnamon and sugar coating, crispy outside and the tender center, one finds himself in heaven when they have it with a semi-sweet chocolate fondue.
The best part is that one can whip this dough up within 15 minutes and can also be refrigerated for later on. It’s just that one has to be extra careful with the frying. You can also get these out in fancy designs by choose different tips of your piping bag.
They’re best when served fresh and hot!
2 cups water
6 tbsp granulated white sugar
4 tbsp vegetable oil
a pinch of salt
2 cups all purpose flour
Oil, for frying
1 cup castor sugar + 2 tbsp cinnamon powder
For the chocolate sauce
1 cup dark chocolate, finely chopped
3/4 cup heavy cream
- In a saucepan set over medium heat, combine water, granulated white sugar, vegetable oil and salt. Bring the mixture to a boil and remove from heat. While the mixture is still hot, mix in the flour and mix well until the dough thickens. Put this thick mixture in a piping bag with a star tip attached.
- Heat the oil for deep-frying. Using a piping bag with a star tip, pipe the dough strips into the hot oil. Fry until dough strips become golden brown.
- Roll the churros in cinnamon sugar mixture.
For chocolate sauce
- To make the chocolate sauce, heat the cream and pour it over the finely chopped chocolate. Let the mixture for 5 minutes and then mix well until everything is well combined.