Churros Delight with Chocolate (Print Version)
# Ingredients:
→ Cinnamon Sugar Coating
01 -
1/4 cup caster sugar
02 -
2 teaspoons ground cinnamon
→ Churros
03 -
1 cup all-purpose flour
04 -
1 teaspoon baking powder
05 -
1 pinch of salt
06 -
1 tablespoon vegetable oil
07 -
1 cup boiling water
08 -
2 cups or more vegetable oil for frying
→ Chocolate Sauce
09 -
1/2 cup dark or semi-sweet chocolate chips
10 -
1/2 cup heavy cream
# Instructions:
01 -
Combine caster sugar and ground cinnamon in a shallow bowl. Set aside.
02 -
Mix flour, baking powder, and salt in a bowl. Add vegetable oil and boiling water, and stir until just combined into a thick, gummy batter.
03 -
Transfer the dough into a piping bag fitted with an 8mm star tip. Set aside while heating the oil.
04 -
Heat 5cm of oil in a pot, wok, or deep skillet over medium-high heat to 170°C, or until a small cube of bread turns golden in 20 seconds.
05 -
Pipe 15cm lengths of dough into the oil, snipping with scissors near the surface to avoid splashing. Fry 3-4 churros at a time for 2-3 minutes, until golden and crisp, rolling occasionally.
06 -
Remove churros onto a paper towel-lined plate to drain. Roll in prepared cinnamon sugar and serve hot.
07 -
Place chocolate chips and heavy cream in a heatproof bowl. Microwave in 30-second intervals, stirring between bursts, until smooth. Let cool for 5 minutes to thicken slightly.
# Notes:
01 -
For lighter churros in high-humidity areas, add a small amount of additional flour if the dough appears too sticky.
02 -
Churros can be reheated in the oven at 180°C for 5 minutes to regain their crispness.