Imagine biting into a crispy, golden-brown churro, its cinnamon-sugar coating melting on your tongue, while a rich chocolate coffee sauce awaits for dipping. These aren't just any churros – they're a culinary journey that transforms an ordinary dessert into an extraordinary experience. Whether you're a seasoned baker or a curious food lover, this recipe will transport you straight to the vibrant streets of Spain, where these delectable treats originated.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 12 churros
Ingredients
- 1 cup water
- 1/4 cup sugar
- 1/2 cup butter
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup sugar (for coating)
- 1 tsp cinnamon (for coating)
- 1 cup dark chocolate chips
- 1/2 cup brewed coffee
Instructions
- In a medium saucepan, combine 1 cup of water, 1/4 cup of sugar, and 1/2 cup of butter. Place the saucepan over medium heat and stir occasionally until the mixture comes to a boil. Once boiling, remove the saucepan from heat.
- Immediately add 1 cup of all-purpose flour and 1/4 teaspoon of salt to the saucepan. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Allow the dough to cool for about 5 minutes.
- Once the dough has cooled slightly, add 2 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- In a separate shallow bowl, combine 1/2 cup of sugar and 1 teaspoon of cinnamon for coating the churros. Set aside.
- Heat oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). You will need enough oil to submerge the churros, about 2-3 inches deep.
- Transfer the churro dough to a piping bag fitted with a star-shaped nozzle. Carefully pipe strips of dough (about 6 inches long) into the hot oil, cutting them off with scissors or a knife.
- Fry the churros in batches, making sure not to overcrowd the pot. Cook for about 2-3 minutes on each side, or until they are golden brown and crispy. Remove the churros from the oil using a slotted spoon and drain on paper towels.
- While the churros are still warm, roll them in the cinnamon-sugar mixture until well coated. Set aside on a plate.
- For the chocolate coffee sauce, in a small saucepan, combine 1 cup of dark chocolate chips and 1/2 cup of brewed coffee. Heat over low heat, stirring constantly until the chocolate is melted and the mixture is smooth.
- Once the sauce is ready, remove it from the heat and let it cool slightly before serving.
- Serve the churros warm with the chocolate coffee sauce on the side for dipping. Enjoy your delicious Spanish treat!
Tips
- Temperature is Key: Ensure your oil is precisely at 350°F (175°C). Too cool, and your churros will be greasy; too hot, and they'll burn on the outside while remaining raw inside.
- Piping Technique: Use a star-shaped nozzle for that classic ridged churro look. Keep your piping bag at a consistent angle when releasing the dough into the oil.
- Batch Frying: Don't overcrowd the pot. Fry churros in small batches to maintain oil temperature and ensure even cooking.
- Dough Consistency: Mix eggs thoroughly into the dough – this creates a smooth, glossy texture that's crucial for perfect churros.
- Serve Immediately: Churros are best enjoyed warm, so time your preparation to serve them fresh and crispy.
- Sauce Tip: If your chocolate coffee sauce is too thick, add a little more coffee; if too thin, simmer it slightly longer.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
