Churros by themselves are a magical fried dough experience, but dip them in warm Taza Chocolate dipping sauce or Fat Toad Farm Dark Chocolate Caramel and you’ve got something close to bliss. Churros are a bit labor intensive, but we think they are worth every minute.
Yields 8-10 servings
1 cup water
4 tablespoons butter
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon cocoa powder
1 cup all purpose flour
Vegetable oil, for frying
1/4 cup sugar mixed with 1/2 teaspoon ground cinnamon (for serving)
Serve with a rich cup of hot chocolate!
1. In a saucepan combine water, butter, light brown sugar, cinnamon and cocoa powder and bring to a simmer. Once the mixture has simmered and butter has melted, add flour all at once, stirring continuously until a ball of dough forms and there’s a light film along the sides and bottom of the pan. Remove from heat and place dough in the bowl of a standing mixture fitted with a paddle attachment.
2. Beat dough until it has cooled but is still a bit warm, then add eggs one at a time while the beater is running. Once all the eggs have been added, place dough in a pastry bag.
3. Heat 1 ½ - 2 inches vegetable oil in a high-sided pot until it reaches 375 degrees. Carefully pipe pastry into the hot fat, using scissors to cut off the end of the pastry once you’ve reached the desired length of each churro. Fry churros for 1 minute, or until golden, then use long tongs to flip and continue to fry until churros are puffed and fully browned. Use a slotted spoon to remove from the pot, and place on paper towels to drain. Repeat using the rest of the batter. Coat churros in cinnamon-sugar mixture, and serve with Taza Dark Chocolate Dipping Sauce and Fat Toad Farms Dark Chocolate Caramel.