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Ingredients
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Churro Dough
Cinnamon Sugar Coating
Chocolate Sauce
Oil for Frying
Method
Churro Dough Preparation
- 1
Boil Water
In a medium saucepan, combine 1 cup of water and 1 cup of unsalted butter. Heat over medium heat until the butter melts and the mixture comes to a boil.
- 2
- 3
Mix Dry into Wet
Once the butter mixture is boiling, remove it from heat and quickly stir in the dry ingredients until a dough forms.
- 4
Add Eggs
Allow the dough to cool slightly, then add the 2 large eggs one at a time, mixing well after each addition until smooth.
Cinnamon Sugar Coating
- 5
Prepare Cinnamon Sugar
In a small bowl, combine 1 cup of granulated sugar and 2 teaspoons of cinnamon. Set aside.
Chocolate Sauce Preparation
- 6
Melt Chocolate
In a small saucepan over low heat, combine 200g of dark chocolate and 100ml of heavy cream. Stir until melted and smooth.
- 7
Add Annatto and Pepper
Remove from heat and stir in 1 teaspoon of annatto powder and a pinch of black pepper. Mix well and keep warm.
Frying Churros
- 8
Heat Oil
In a deep frying pan, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Pipe Churros
Transfer the churro dough to a piping bag fitted with a star-shaped nozzle. Pipe strips of dough directly into the hot oil, cutting them to your desired length.
- 10
Fry Until Golden
Fry the churros for about 2-3 minutes on each side or until they are golden brown. Remove them with a slotted spoon and drain on paper towels.
- 11