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Author:
Franco Salzillo
Churros are the most exciting Latin treat out there. Crunchy and sugary on the outside but soft and moist on the inside, these doughy, deep-fried goodies are too good to miss. Although churros have gained popularity for being one of the most famous Mexican sweet snacks, they’re native to Spain, where they’ve existed for a while now. Of course, churros are now out there for everyone to enjoy. Even better, everyone can make them at home, and you don’t even need churro mix.
Churros are what you enjoy when having friends over for a cup of hot chocolate; they’re crispy, sugar-coated goodies with the loveliest soft core. Churros are fried dough, but they’re more than that — they’re tradition, and you can make it yours, something you do with friends and family.
Yes, churros are fun to make, but they’re even more fun to share. Can you hear the crunch already? And although churros are delicious straight out of the blistering oil, they’re even better the morning after, so make a large batch!
To make churros, you need to make a thick batter or dough. It comes together with all-purpose flour, baking powder, water, sugar and salt. Nothing out of the ordinary. You’ll also need a piping bag with a star tip to give the churros their classic look and texture. Your kitchen will smell beautiful once you start piping that dough into the hot oil!
Of course, what are churros without a chocolate dip? And although you can use store-bought chocolate syrup, why not make the chocolate dip with real chocolate?
1 cup of water
For the coffee dip:
Bring the water to a boil in a saucepan and dissolve the sugar and salt.
Remove from the heat and add one tablespoon of cooking oil, flour and baking powder. Mix to form a dough. Allow cooling until manageable.
Pour the churro batter into a piping bag with a star tip.
Heat the cooking oil in a deep skillet to 350°F.
Pipe the churro dough in the desired shape and fry until golden, flipping halfway through. Don’t overcrowd the pan.
Drain and pat the churros dry. Dust with confectioners’ sugar and set aside.
For the chocolate dip, combine the chocolate chips with the evaporated milk, coconut oil and instant coffee. Melt in the microwave in 10-second pulses, stir until incorporated and serve immediately with the churros.
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