Prep 20 mins
Cook 6 mins
Spanish in origin, it is still to this day eaten in Spain for breakfast. I don't eat much fried foods anymore, but I would eat this. Gleaned from Bobby Flay, from his show Brunch at Bobby's, Episode: Siesta Fiesta, pretty much word for word.
Chocolate Dipping Sauce
- 473.18 ml whole milk
- 236.59 ml heavy cream
- 29.58 ml granulated sugar
- 1 vanilla bean, halved lengthwise, seeds scraped
- 453.59 g bittersweet chocolate, coarsely chopped (66 percent)
- 946.0 ml canola oil
- 236.59 ml water
- 118.29 ml unsalted butter, cut into pieces
- 295.73 ml sugar
- 1.23 ml fine sea salt
- 295.73 ml all-purpose flour (can sub 1/4 cup whole wheat flour to make healthier)
- 3.69 ml ground cinnamon
- 3.69 ml ground anise seed
- 2.46 ml pure vanilla extract
- 3 large eggs
- 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.
these were great. very easy to make and was just like the ones I used to get in Laredo. The chocolate sauce was creamy and delicious. Made for newest zaar tag.