These traditional Spanish fried pastries are often served con chocolate (with chocolate). Accompany them with our rich milk chocolate sauce, or take it up a notch and add a mug of hot chocolate for dipping.
- Prep time 1 hour
- Total time 1 hour
Milk Chocolate Sauce:
Milk Chocolate Sauce: Place chocolate in heatproof bowl. In small saucepan, bring cream to boil; pour over chocolate and whisk until smooth. Set aside.
Cinnamon Sugar: In shallow bowl, mix sugar with cinnamon. Set aside.
Churros: In saucepan, bring milk, butter, sugar, salt and 1/2 cup water to boil over
medium-high heat until butter is melted. Remove from heat. Add flour, stirring vigorously with wooden spoon until mixture forms smooth ball that leaves side of pan.
Cook over medium-low heat, stirring constantly, for 1 minute. Transfer to bowl. Let cool for 5 minutes.
Beat in eggs, 1 at a time, beating well after each addition; continue beating until dough is smooth and shiny.
Meanwhile, in Dutch oven or heavy-bottomed saucepan, add enough oil to come 2 inches (5 cm) up side; heat until deep-fryer thermometer reads 375°F (190°C).
Spoon batter into piping bag fitted with 1/2-inch (1 cm) star tip. Working in batches, pipe batter in 4-inch (10 cm) lengths into oil (use paring knife to cut each length of batter cleanly from piping bag). Fry churros, turning once, until golden brown, 4 to 5 minutes. Using tongs, remove to paper towel–lined plate to drain. While still warm, roll in sugar mixture. Serve warm with chocolate sauce.
Tip from The Test Kitchen: As you're frying, it's important to maintain a consistent oil temperature. Adjust the heat up or down as necessary.
Makes about 15 pieces.
Nutritional facts per piece: about
- Sodium 64 mg
- Sugars 7 g
- Protein 3 g
- Calories 188.0
- Total fat 14 g
- Potassium 65 mg
- Cholesterol 62 mg
- Saturated fat 6 g
- Total carbohydrate 13 g
- Iron 5.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 9.0