- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 35 min
- Inactive: 5 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 887
- Total Fat
- 52 g
- Saturated Fat
- 17 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 3 g
- Sugar
- 84 g
- Protein
- 8 g
- Cholesterol
- 154 mg
- Sodium
- 211 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 35 min
- Inactive: 5 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 887
- Total Fat
- 52 g
- Saturated Fat
- 17 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 3 g
- Sugar
- 84 g
- Protein
- 8 g
- Cholesterol
- 154 mg
- Sodium
- 211 mg
Ingredients
Churro Dough:
Cinnamon-Sugar:
Mexican Chocolate Sauce:
Directions
- For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat.
- In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick. Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts. Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes. Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)
- Transfer the dough to a pastry bag and pipe 1-inch pieces, cutting the dough with scissors every inch, into the hot oil. Fry the churro bites, 6 at a time, turning occasionally, until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Return the oil to 350 degrees F between batches.
- For the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl.
- For the Mexican chocolate sauce: Bring the heavy cream to a simmer over medium heat. Turn off the heat and add the chopped chocolate, stirring until completely dissolved. Serve warm as a dipping sauce for the churro bites.
- Roll the warm churro bites in the cinnamon-sugar. Serve Mexican chocolate sauce alongside for dipping churro bites.
