Easy Churros Explosion (Print Version)
# Ingredients:
→ Cinnamon Sugar Coating
01 -
2 teaspoons ground cinnamon
02 -
1/4 cup superfine sugar
→ Churros
03 -
1 tablespoon vegetable oil
04 -
1 pinch of salt
05 -
1 teaspoon baking powder
06 -
1 cup boiling water
07 -
1 cup plain flour
08 -
2 cups (or more) frying oil
→ Chocolate Sauce
09 -
1/2 cup cream (heavy)
10 -
1/2 cup semi-sweet or dark chocolate chips
# Instructions:
01 -
Stir together the sugar and cinnamon in a wide dish. Put it aside for later.
02 -
In a mixing bowl, toss together the flour, salt, and baking powder. Pour in the oil and hot water. Stir just enough until the batter is thick and sticky.
03 -
Scoop the dough into a piping bag with a star-shaped nozzle (8mm). Keep it nearby for frying.
04 -
In a deep pan or wok, pour in enough oil to reach about 5cm in depth. Heat it to 170°C. A small bread cube should turn golden in 20 seconds when ready.
05 -
Pipe strips of dough, about 15cm long, directly into the oil. Cut the dough near the oil surface with scissors to avoid splattering. Fry 3 to 4 at a time, flipping them around, until they're golden and crisp (about 2-3 minutes).
06 -
Take the churros out and place them on a plate with paper towels to absorb the oil. Roll the fried churros in the cinnamon sugar mix and serve them warm.
07 -
Put the cream and chocolate chips in a heat-safe bowl. Microwave in bursts of 30 seconds, stirring in between, until melted and silky. Let it sit for five minutes to thicken up.
# Notes:
01 -
If the dough feels too sticky in humid weather, adding a tiny bit more flour can help.
02 -
Warm up leftover churros in an oven at 180°C for 5 minutes to bring back the crunch.