Churros with Chocolate Dipping Sauce

A tasty pastry.


Details

Difficulty

Beginner

Yield

1 dozen

Prep Time

25 minutes

Cook Time

15 to 20 minutes

Ingredients


  • For frying, Mazola® Corn Oil
  • Churros:
  • 3/4 cup water
  • 2 tablespoons Mazola® Corn Oil
  • 2 tablespoons sugar, divided
  • 3/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/4 cup warm water (100° to 110°F)
  • 2 eggs
  • Cinnamon sugar (optional)
  • Chocolate Sauce:
  • 1 tablespoon Argo® Corn Starch
  • 1/4 cup sugar
  • 2 cups milk
  • 3/4 cup dark chocolate chips

Directions


Line a baking sheet with 3 or 4 layers of paper towels. Place a large deep sided, heavy skillet on the stove top and add oil until 1/2 to 3/4-inches deep. Assemble pastry bag with star tip (1M), cookie press or churro press.

Combine 3/4 cup water, oil, 1-1/2 tablespoons of the sugar and salt in a deep sided saucepan over medium high heat. Stir to combine and bring to a boil. Reduce heat to medium, add flour and stir well using a wooden spoon. Continue to stir and cook for 1 minute or until dough is very stiff and forms a ball; remove from heat and allow to cool for 5 to 10 minutes.

Add yeast and remaining 1-1/2 teaspoons sugar to the 1/4 cup warm water, stir to dissolve and set aside.

Add eggs one at a time to the dough in a medium bowl.  Beat with an electric mixer on medium-high speed for 1 to 1-1/2 minutes.  Dough may appear lumpy at first. Pour in the yeast mixture and continue mixing for 1 to 2 minutes or until the dough is very smooth; dough should be very thick and sticky.

Heat oil over medium heat to 375°F.

Transfer the dough using a rubber spatula into the pastry bag or cookie press fitted with a star tip (1M works best). **NOTE: Do not substitute any other shape or tip. Churros can explode when cooked in hot oil if not star-shaped.  Pipe the dough into the hot oil in 6-inch long strips. Fry in batches of 3 or 4 at a time allowing oil temperature to recover between batches. Cook for 1 to 2 minutes per side or until golden brown. Transfer cooked churros onto prepared baking sheet to cool. Sprinkle with cinnamon sugar, if desired.

For the chocolate dipping sauce, combine corn starch and sugar in a small sauce pan over medium heat. Add milk and stir constantly for 5 to 8 minutes. Bring to a boil and cook for 1 minute. Remove from heat and stir in chocolate until meted and very smooth. Serve immediately with warm churros.