The Spanish-Portuguese dessert that has gained worldwide fame in recent years combines everything a winter dessert needs: comforting dough, deep frying, cinnamon and sugar coating and is usually eaten after dipping in thick chocolate. So what is the difference between it and a doughnut? The thin churros, without filling, take less than 30 minutes to prepare, are you convinced? Get an easy recipe for the wonderful Spanish donut
The recipe is courtesy of the nutrition department of the electrical goods brand Arrive. You can find more creative recipes on the page Facebook of the company
Spanish churros in chocolate sauce
Component:
For churros:
1 cup of water
6 tablespoons of soft butter
2 tablespoons of sugar
1 teaspoon of vanilla extract
1 cup flour
1 teaspoon of salt
2 large eggs
Vegetable oil for frying
Sugar mixed with cinnamon
Sprinkling bag
Large open star sprinkler head
For the chocolate sauce:
3/4 cup dark chocolate flakes
3/4 cup sweet cream
1 teaspoon of ground cinnamon
1/4 teaspoon kosher salt
Instructions:
In a large pot over medium heat, add water, butter and sugar. Bring to a boil and then add vanilla extract. Turn off the heat and add the flour and salt. Mix for about 30 seconds with a wooden spoon until thickened, and allow the mixture to cool for 10 minutes.
After the mixture has cooled, using a hand mixer, beat in eggs one by one until a uniform batter is obtained. Transfer the mixture to a piping bag fitted with a large open star tip.
In a large pot over medium heat, add enough oil to reach halfway up the sides of the pot and heat to 200 degrees. Hold the piping bag a few centimeters above the oil, and carefully pipe the churros into strips 10-15 cm long (3-4 strips at a time). You can use kitchen scissors to cut the strip from the piping bag.
Fry for 4-5 minutes until golden, turning as needed. Pay attention to allow the oil to heat up again to 200 degrees sprinkling of new strips. Remove the churros with a slotted spoon or tongs. Immediately roll churros in cinnamon sugar, then place on a wire rack to cool.
For the chocolate sauce: place chocolate flakes in a medium-sized heatproof bowl.
In a small saucepan over medium heat, bring the cream to a boil, and immediately pour the hot cream over the chocolate flakes and stir to melt. Add cinnamon and salt and mix to combine.