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Author Notes: Having always been a lover of donuts (which isn't that surprising, really—who doesn't love deep-fried batter that's crispy on the outside and light and fluffy in the center?), I immediately fell for churros. I first came across them on a trip to Majorca, one of Spain's Balearic Islands, and to my surprise—and immense pleasure—the cinnamon-dusted treats were served with a chocolate dipping sauce.
Because I recently moved to Southwest France, a short drive away from the Spanish border, I now get to regularly enjoy the dish, but the homemade version is just as delicious—especially when it's served with a dark chocolate and sherry sauce.
- 250 milliliters water
- 120 grams butter
- 180 grams all-purpose flour
- pinches salt
- 3 eggs
- Vegetable oil, for deep-frying
- 2 teaspoons ground cinnamon
- 75 grams sugar
- 100 grams dark chocolate
- 150 milliliters light or single cream, plus some to drizzle
- 2 tablespoons Pedro Ximenéz sherry or any sweet sherry
- In a medium saucepan over low heat, heat the water and butter until the butter melts.
- While stirring with a wooden spoon, add in the flour and salt. Beat well until the mixture comes away from the saucepan's edges.
- Remove the saucepan from the heat and allow to cool for 5 minutes. Using electric beaters, whisk the eggs in one at a time until you have a smooth batter.
- Spoon the mixture into a piping bag fitted with a 1-centimeter star nozzle.
- In a large, heavy saucepan with high rims, add the vegetable oil to a depth of 5 centimeters. Over medium heat, bring it to 350° F (180° C) on a sugar thermometer (or until a small amount of dough sizzles when dropped in the oil). Carefully pipe 10 to 15 centimeter lengths of dough straight into the oil, using a knife to cut the dough into the oil. You should be able to fry 3 at a time. Fry for 1 to 2 minutes on each side until crisp and golden. Using a slotted spoon, remove the dough and drain on a kitchen towel.
- Combine the sugar and cinnamon on a plate and roll the fried dough in the mixture until it's fully coated.
- In a small saucepan over low heat, heat the chocolate and cream together until the chocolate melts. Remove from the heat and stir until smooth, then add in the sherry.
- To serve, arrange the churros on a platter and serve with the chocolate-sherry sauce for dipping.