Churros with Chocolate

Name: Churros with Chocolate
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: about 1 dozen (4-inch) churros
Cuisine: mexican
Ingredients: 1 cup water; 1 1/2 tablespoons sugar, plus more for dredging; Pinch kosher salt; 1 cup self-rising flour; 2 eggs, plus 1 egg yolk; Peanut oil, for frying; 6 ounces specialty flavored chocolate, chopped

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: about 1 dozen (4-inch) churros

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: about 1 dozen (4-inch) churros

Ingredients

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1 cup water

1 1/2 tablespoons sugar, plus more for dredging

Pinch kosher salt

1 cup self-rising flour

2 eggs, plus 1 egg yolk

Peanut oil, for frying

6 ounces specialty flavored chocolate, chopped

Directions

Watch how to make this recipe.

Special equipment: Piping bag fitted with a large star decorating tip
Make the dough by heating water, sugar and salt in saucepan over medium heat until hot. Add the flour all at once and stir vigorously for 1 minute on the heat to dry the mixture out. Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough. With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg, and then the egg yolk. Scrape down the mixer bowl with a rubber spatula between each addition. Transfer the dough to the piping bag.
Pour oil into a large heavy bottomed pot to a depth of 4 inches; heat over medium-high heat to 375 degrees F.
To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil. Turn frequently with a Chinese strainer or tongs until golden brown, about 3 minutes. Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees F between each batch. Drain the churros on a paper towels and then toss in sugar to coat while still warm.
Melt the chocolate in a glass bowl set over a pan of barely simmering water. Arrange the curros on a serving platter and serve the chocolate sauce alongside. Enjoy!
Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine. Pick your favorite flavored chocolate; I love the flavor of orange and chocolate or even bacon chocolate with these churros!