CHURROS WITH CHOCOLATE DIPPING SAUCE
Provided by Nigella Lawson : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
- Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.
- Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.
- Preheat the oven to 175 degrees F.
- When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.
- Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
- Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.
- Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.
HOMEMADE CHURROS WITH DIPPING SAUCE
Make fresh Homemade Churros with Dipping Sauce in just 30 minutes! These cinnamon-sugared homemade churros with chocolate dipping sauce sure are delicious!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
- Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
- Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 40 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 10 g, Protein 2 g
CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE
Steps:
- In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
- For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
- For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
- Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
- To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.
CHURROS WITH CHOCOLATE SAUCE
These churros are extra special: crispy and sweet on the outside, custardy and soft on the inside, like a fried cream puff dusted in cinnamon sugar. Organic sugar is key for the coating -- it adds flavor and crunch.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 26 churros
Number Of Ingredients 16
Steps:
- For the chocolate sauce: Scrape the vanilla seeds into a small saucepan; add the vanilla bean, cream, brown sugar, cocoa powder, cinnamon and salt and cook over medium-high heat, whisking occasionally, until the sugar is dissolved, no lumps of cocoa powder remain and the mixture is simmering, about 4 minutes. Remove from the heat, discard the vanilla bean and add the chocolate, stirring to melt. Let sit until ready to serve (the sauce will thicken as it sits).
- For the churros: Whisk together the cinnamon and 1 cup of the organic sugar in a medium bowl; set aside.
- Scrape the vanilla seeds into a medium saucepan; add the vanilla bean, milk, butter, salt and remaining tablespoon organic sugar and bring to a simmer over medium-high heat. Remove and discard the vanilla bean, add the flour and use a wooden spoon to vigorously mix until the dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer and let cool slightly, about 5 minutes.
- Fit the stand mixer with the paddle attachment and beat the mixture on medium-low speed. Add the eggs to the dough one at a time, making sure to incorporate each egg before adding the next. (The dough will look broken at first.) Continue to beat, scraping the bowl occasionally, until the dough is smooth, glossy and somewhat stretchy (pull off a small piece of dough and stretch it--it shouldn't break). Spoon the dough into a pastry bag fitted with a large closed star tip.
- Line a baking sheet with paper towels. Pour the oil into a large pot until it comes halfway up the sides. Fit the pot with a deep-frying thermometer and heat the oil over medium-high heat until the thermometer registers 350 degrees F.
- Holding the pastry bag at an angle so the tip is a few inches above the surface of the oil, squeeze out the dough, moving the bag as you squeeze so the dough is piped in a 6-inch length into the oil (use a paring knife to cut off the dough at the tip to release it into the oil). Repeat the process to make 4 more churros. Fry the churros, turning once and adjusting the heat as needed to maintain the oil temperature, until deep golden brown on all sides, 2 to 3 minutes per side. Transfer to the lined baking sheet for a moment, then toss in the reserved cinnamon-sugar mixture. Repeat with the remaining dough.
- Serve the churros with the warm chocolate sauce.
CHURROS WITH SPICED SUGAR AND CHOCOLATE DIPPING SAUCE
Provided by Bobby Flay
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the milk, cream, sugar, vanilla bean and seeds in a medium saucepan, bring to a simmer and cook until the sugar is completely dissolved, about 1 minute. Remove the pan from the heat, add the chocolate and let sit for 30 seconds. Whisk the mixture until smooth. Keep warm.;
- Put the oil into a large saucepan and heat over medium heat until a deep fry thermometer registers 365 degrees F. Place several layers of paper towels on a baking sheet and set aside.
- Combine the water, butter, 1/4 cup sugar, and salt in a medium saucepan over high heat. Bring to a boil and cook until the butter is completely melted and the sugar is dissolved. Add the flour, 1/4 teaspoon cinnamon and 1/4 teaspoon anise seeds and quickly beat with a wooden spoon until a ball is formed and the mixture becomes dry, about 2 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat for one minute to allow some of the steam to escape the mixture and to cool slightly before adding the eggs. Add the eggs, one a time, beating every time until each is incorporated. Add the vanilla extract and beat for 20 seconds longer. Scrape the mixture into a pastry bag fitted with a large star tip.
- Combine the remaining 1 cup sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon anise in a baking dish.
- Working in batches, pipe 6-inch strips of the dough into the hot oil and fry until golden brown, turning once. Remove with a slotted spoon or spider to the prepared paper towel-lined baking sheet. Let the churros drain for 30 seconds and immediately toss in the sugar mixture. Serve the churros warm with the chocolate dipping sauce on the side.
CHURROS
Try a fresh spin on doughnuts by piping them Spanish-style and serving with a thick and indulgent homemade dark chocolate sauce.
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h
Yield Makes about 20 churros
Number Of Ingredients 13
Steps:
- Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
- Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
- Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Fit a star nozzle to a piping bag - 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here - if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.
- Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.
Nutrition Facts : Calories 185 calories, Fat 9.6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22.4 grams carbohydrates, Sugar 13.7 grams sugar, Fiber 0.9 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHURROS WITH CHOCOLATE-CARAMEL DIPPING SAUCE
If you've never tried a freshly made churro-deep-fried to a golden brown-try these! Increase the scrumptiousness with chocolate-caramel dipping sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 20 servings
Number Of Ingredients 11
Steps:
- Mix 1/2 cup sugar and cinnamon in shallow bowl until blended. Reserve for later use.
- Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon sugar; toss to evenly coat.
- Microwave chocolate, caramels and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate and caramels are completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 65 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 14 g, Protein 2 g
CHURROS WITH DIPPING CHOCOLATE
This is a fairly traditional Spanish recipe for chocolate con churros. The churros are fritters and they are served with an intense chocolate sauce meant for dipping. This recipe is from Penelope Casas, who contributes recipes to many fine cooking publications. *You will need a pastry bag fitted with a 3/8 inch star tip* **Note - whenever deep frying, please be careful for oil splatters. If the heat of the oil gets too high, the oil could splatter and/or a churro could burst.**
Provided by LifeIsGood
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Hot Chocolate Dipping Sauce:.
- Bring the water and sugar to a boil in a saucepan over med-high heat.
- Add the semisweet and bittersweet chocolate, cocoa and milk and lower the heat to med-low.
- Stir constantly with a wooden spoon until the chocolate is thick and smooth, about 5 minutes.
- Reserve.
- Churros:.
- Bring the water, oil and salt to a boil in a saucepan over med-high heat.
- Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms.
- Lower the heat and cook, flattening and turning the dough for 2 minutes.
- Cool and transfer to a pastry bag fitted with a 3/8 inch star tip (the fluted edge is essential).
- Pour the oil to a depth of at least 1 inch in a skillet (or use a deep fryer) and heat on high until the oil quickly browns a cube of test bread.
- Squeeze 5 inch lengths of dough through the pastry tube into the oil - as many as will comfortably fit.
- Reduce the heat to med-high and fry until the churros puff and have barely begun to turn golden, about 20 seconds. *Do not overcook - the churros should be crunchy outside and soft within.*.
- Drain on paper towels. (If needed, you can keep them warm briefly in a 200 degee F. oven until ready to serve.).
- Dredge the churros in the sugar and arrange 4 on each plate.
- To serve, reheat the chocolate over very low heat and divide into 6 espresso or small cups placed off center on 6 dessert plates.
- Dip away!
Nutrition Facts : Calories 300.3, Fat 12.1, SaturatedFat 6.7, Cholesterol 1.9, Sodium 105.6, Carbohydrate 45.6, Fiber 3.7, Sugar 24, Protein 4.6
CHURROS WITH CARAMEL DIPPING SAUCE
Golden brown fried churros tossed with cinnamon sugar get an added level of scrumptiousness when dipped in warm caramel sauce.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
- Bring 1 cup water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
- Microwave caramels and remaining water in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec. Serve with warm churros.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 70 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 13 g, Protein 2 g
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HOMEMADE MEXICAN CHURROS WITH DIPPING SAUCES
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- Add water, butter, salt and 1/4 tsp cinnamon to a saucepan over medium high heat. Bring to a boil.
- Once boiling, turn heat down to low and stir in vanilla. Add in flour and stir until mixture is smooth. Remove from heat and allow to cool for 5 minutes.
- Transfer dough to a bowl and add egg. Blend with an electric mixer until mixture is combined and smooth.
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- Before you prepare the churro dough, start heating the oil for frying. Pour the oil into a large skillet, so that it’s 1 1/2 – 2 inches deep, and turn the heat to medium. Insert a candy/deep fry thermometer and let the oil heat to 350 F (175 C), checking it occasionally to make sure that it doesn’t get too hot while you prepare the rest of the recipe. If so, remove it from the heat briefly or turn down the burner so it maintains at 350 F.
- Combine the water, sugar, vegetable oil, and salt in a medium saucepan over medium-high heat. Bring it to a boil, and once boiling, add the flour mixture all at once and stir it in quickly. It will be thick. Continue to stir until the streaks of flour are gone, and the whole thing comes together in a rough, shaggy ball in the middle.
- Transfer the hot ball of dough to the large bowl of a stand mixer fitted with a paddle attachment. Begin to beat on medium speed, and add one of the eggs. At first it won’t come together, but continue to beat until it’s incorporated and the mixture smooths out. Add the other egg and beat until your dough is combined and smooth.
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