Churros
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Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
Churros
  • 250 ml (1 c) water
  • 30 ml (2 T) brown sugar
  • 2.5 ml (½ t) salt
  • 80 ml (⅓ C) butter
  • 250 ml (1 C) flour
  • 2 eggs
  • oil for frying
  • cinnamon sugar for dusting
Chocolate Sauce
  • 125 ml sugar
  • 250 ml cream
  • 200 g dark chocolate, coarsely chopped
Instructions
Churros
  1. Place the water, sugar, salt and butter into a saucepan and bring to the boil.
  2. Turn off the heat and add the flour.
  3. Use a wooden spoon to stir vigorously until the mixture comes together and forms a ball.
  4. Return to the heat and cook for 1-2 minutes.
  5. Place the dough into the bowl of an electric mixer or processor.
  6. Lightly whisk the eggs together and then add to the dough.
  7. Beat until the sough forms a thick batter.
  8. Transfer the batter into a piping bag fitted with a start nozzle.
  9. Heat the oil in a heavy saucepan over medium-high. The oil should reach 190˚C. When the oil is hot, squeeze a strip of dough into the hot oil.
  10. Fry about 3-4 strips at a time, turning regularly until golden and crisp.
  11. The churros will require about 6 minutes to cook through and turn golden and crisp.
  12. Transfer the cooked churros to a plate lined with paper towels to drain.
  13. When the churros are just cool enough to handle, roll them in the cinnamon-sugar. Repeat with the remaining dough.
Chocolate Sauce
  1. Heat the cream and the sugar in a saucepan until the sugar dissolves in the cream.
  2. Break the chocolate chunks into a bowl and pour over the hot cream.
  3. Allow to stand for a minute or two and then whisk until well blended.
  4. Set aside and whisk occasionally until it cools.
  5. Best served hot with chocolate sauce.
Recipe by Pomegranate Days at http://www.pomegranatedays.co.za/churros/