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.
—louise pickford
Ingredients
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250 milliliters
water
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120 grams
butter
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180 grams
all-purpose flour
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Pinch
salt
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3
eggs
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Vegetable oil, for deep-frying
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2 teaspoons
ground cinnamon
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75 grams
sugar
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100 grams
dark chocolate
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150 milliliters
light or single cream, plus some to drizzle
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2 tablespoons
Pedro Ximenéz sherry or any sweet sherry
Directions
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In a medium saucepan over low heat, heat the water and butter until the butter melts.
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While stirring with a wooden spoon, add in the flour and salt. Beat well until the mixture comes away from the saucepan's edges.
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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.
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Spoon the mixture into a piping bag fitted with a 1-centimeter star nozzle.
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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.
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Combine the sugar and cinnamon on a plate and roll the fried dough in the mixture until it's fully coated.
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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.
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To serve, arrange the churros on a platter and serve with the chocolate-sherry sauce for dipping.
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