Churros – Spanish Donuts – are a fried pastry made from a buttery dough called Pate a Choux. After frying, roll these in our Cinna Nilla Sugar and dip in chocolate. Fun to make. Even better to eat!
Time: 1 hr
Makes 16 churrosRating
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Loading...| 1 stick Butter | |
| 1 cup water | |
| Pinch Salt | |
| 1 cup all-purpose flour | |
| 4 Eggs | |
| Pecan Oil or Peanut Oil for frying | |
| Cinna Nilla Sugar | |
| 6 oz Mexican Chocolate (two disks) | |
| 1/2-3/4 cup Heavy Cream |
| 1. | Heat a saucepan over medium high heat and add the butter, water and salt. Bring to a boil then turn off heat. Add the flour all at once. With a wooden spoon (and elbow grease), stir until a ball forms. Switch to a hand-held mixer and beat in the eggs one at a time. Chill the dough. It can be refrigerated at this point for up to two days. |
| 2. | When ready to fry, place the dough in a pastry bag with a large star tip. Heat a cast iron skillet or dutch oven over medium high heat, and heat the oil to 350°F. |
| 3. | Pipe the dough into long sticks. Fry until deep golden brown turning once. Transfer to a pan lined with paper towels. While still hot, roll in the Cinna Nilla Sugar. |
| 4. | For the Chocolate Dipping Sauce: Mexican Chocolate is used to make a hot beverage. We used Nestle's Abuelita. It's a combination of chocolate, coarse sugar, cinnamon, spices and sometimes nuts. |
| 5. | Place the chocolate and 1/2 cup heavy cream in a saucepan. Heat and stir until smooth and creamy. |
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