Spanish Churros

Crispy deep-fried dough sticks dusted in sugar and served with a thick dark chocolate sauce.

Ingredients

Dough

• 250ml water
• 60g unsalted butter
• 15g sugar
• 2g salt
• 150g all-purpose flour
• 1 large egg
• 500ml vegetable oil

Dip

• 150g dark chocolate, chopped
• 120ml heavy cream
• 2g cinnamon

Preparation

Dough

1. In a saucepan, bring 250ml water, 60g butter, sugar, and salt to a boil
2. Remove from heat and stir in 150g flour vigorously until a ball forms
3. Let the dough cool for 5 minutes then beat in 1 egg until the mixture is smooth
4. Transfer the dough to a piping bag fitted with a large star nozzle

Frying

1. Heat 500ml oil to 180 Celsius in a deep pot
2. Pipe 10cm strips of dough into the hot oil and fry for 4 minutes until golden brown
3. Drain on paper towels and immediately roll in sugar
4. Heat 120ml cream and 150g chocolate for 2 minutes until melted to make the dip

Tips

• Use a thermometer to maintain the oil temperature at 180 Celsius for a crispy exterior
• Do not crowd the pot when frying to prevent the churros from sticking together
• Add a pinch of sea salt to the chocolate dip to enhance the flavor