Churros with Mexican Chocolate
Desserts · Serves 6 · Prep 20 min · Cook 25 min · Total 45 min
Crisp, star-ridged churros rolled in cinnamon sugar while still hot, with a cup of thick, cinnamon-scented chocolate for dipping. The dough takes 10 minutes; frying is the fun part.
Ingredients
The Churros
- 1 cup water
- 2 tbsp sugar
- 1/2 tsp salt
- 4 tbsp unsalted butter
- 1 cup all-purpose flour
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 6 cup vegetable oil, for frying
- 1/2 cup sugar, for coating
- 1 1/2 tsp ground cinnamon (canela if you have it)
The Chocolate
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 4 oz Mexican chocolate, chopped (or semisweet chocolate plus 1/4 tsp cinnamon)
- 1 tsp cornstarch, mixed with 1 tbsp of the milk
Steps
The Churros
- Bring the water, 2 tablespoons sugar, salt and butter to a boil in a medium saucepan.
- Dump in the flour all at once and stir hard with a wooden spoon over medium-low heat until the dough forms a ball and leaves a thin film on the pan, 1 to 2 minutes.
- Move the dough to a bowl and let it cool 5 minutes, then beat in the egg and vanilla until smooth and glossy.
- Spoon the dough into a piping bag fitted with a large open-star tip. The ridges help the churros cook evenly and keep them from bursting.
- Heat the oil to 350°F in a heavy pot. Pipe 5-inch lengths straight into the oil, snipping them off with scissors, and fry 4 or 5 at a time, turning, until deep golden, 3 to 4 minutes. Drain for a few seconds, then roll in the cinnamon sugar while hot.
The Chocolate
- Heat the milk and cream in a small saucepan until steaming. Add the chocolate and the cornstarch mixture and whisk over medium-low heat until melted and slightly thickened, 3 to 4 minutes. Serve warm with the churros.