Churros. Is there really anything better than sweet dough rolled in cinnamon-sugar and dipped in chocolate? I think not. Eating churros always makes me think of a trip to Spain my family took when I was growing up. We ate churros almost every single night (and probably sometimes a couple of times in one day because why not?) while we sat at an outdoor cafe and indulged in some great people watching.
I gave this churro recipe a little twist by adding some espresso to the dipping chocolate (just in case you need an extra kick in your day). This recipe would also be pretty easy to make gluten free by trading out the regular flour for gluten free flour and adding one more tablespoon of butter. Churros are surprisingly easy to make and this recipe make a heaping pile of deliciousness, so it's absolutely perfect for that fabulous Cinco de Mayo party I know you're putting on! I made these for the hubs and he can't stop eating them, so they are definitely a hit!
CHURROS WITH ESPRESSO DIPPING CHOCOLATE
- 2 tablespoons sugar
- 1 cup water
- Pinch of salt
- 7 tablespoons butter
- 1 cup flour
- 2 quarts vegetable oil for frying
- 1/2 cup sugar and 2 teaspoons ground cinnamon for rolling
ESPRESSO DIPPING CHOCOLATE
- 6 oz dark chocolate (get some good stuff that is 70% cocoa)
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 cup espresso (use good espresso! I used Caffe Vergnano)
- Mix 1/2 cup sugar and 2 teaspoons of cinnamon in a pan (I used a tart pan, but any pan will do!) and set aside. This is what you will be rolling your churros in once they are done.
- Place two quarts of vegetable oil in a large pot and let it heat up while you are preparing the dough. You will want to bring it to 375°F.
- In a medium saucepan, bring the 2 tablespoons of sugar, water, butter, and salt to a boil.
- Once boiling, add flour and whisk vigorously and combine well. Set aside to cool.
- Beat 3 eggs in a small bowl and add to your flour mixture. Combine using an electric mixer until smooth and paste-like.
- Place dough in a piping bag that is fit with a large star-shaped tip. Pipe 3-4 inches of dough directly into the pre-heated oil. Use scissors or a sharp knife to cut the dough so it drops into the oil. Be sure not to overcrowd the pot when frying. I was able to fry about 4 churros at a time.
- Fry the dough until it is golden brown and cooked through. Be sure and flip your dough halfway through to get it even on both sides. I cooked my dough for about a minute on each side.
- Once churros have been cooked, roll them in the cinnamon/sugar mixture while still warm (you may need to use tongs to do this) and serve immediately with espresso dipping chocolate (recipe below).
ESPRESSO DIPPING CHOCOLATE
- Make your espresso if you haven't already.
- Place chocolate, heavy cream, and milk in a double boiler over medium-high heat.
- Whisk until chocolate becomes thick and glossy.
- Pour espresso and whisk the chocolate until smooth and creamy.
- To serve, dip your cinnamon/sugar churros and enjoy!