Guest Author - Amy Ralston Young

Churros

Here is an amazing recipe for churros and the authentic chocolate dipping sauce. Make these anytime for that fresh from Spain taste!


Ingredients

Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)

Heat about 1 to 1- ½ inches of oil in a pan over medium heat or at about 360 degrees if using an electric skillet

To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat eggs all at once. Continue beating until smooth and then add to saucepan while stirring mixture.

Spoon mixture into cake decorators' tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.

Note: You can opt to mix cinnamon with the sugar before dumping it on the churros, but REAL churros in Spain are made without cinnamon. The cinnamon does add an extra nice flavor though.

Chocolate for Churro Dunking
4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch
4 tbsp sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and serve in cups or bowls - for dunking churros. Do not pour over churros as it will make them soggy. Just dip the churros into the sauce before each bite. Serve warm.