Week10 Spanish Churros

Spanish Street Churros

Churro Batter:

½ cup unsalted butter
¼ tsp salt
1 cup white flour
3 eggs
1 cup water
Oil for frying
Dusting:

½ cup sugar
1/8 cup cinnamon
Chocolate Sauce:

½ cup chocolate chips
½ cup cream
1 Tbsp maple syrup
Directions: To make your chocolate sauce place the chocolate, cream and syrup in a saucepan on very low. Heat until melted through. Remove from heat immediately.

For the churros, mix sugar and cinnamon in a bowl. Heat the butter in a saucepan until boiling. Add salt and stir. Stir in flour and slowly add the water until you have a soft doughy ball (you may not need the entire cup). Transfer to a bowl and add your 3 eggs and mix.  Heat your oil at medium high. Transfer batter into a piping bag or gun with a star tip. Pipe into the oil about a 6 inch long piece of dough. Use a knife to scrape the batter from the gun each time. Fry for about 1 minute on each side or until golden brown and crispy. Take them out one at a time and roll in the sugar mixture.

Dip in the chocolate and eat immediately! They are best fresh!