Traditional Churros with Chocolate Sauce

Churros is the spanish vesion of Dognuts and although is popular around the world in it's sweet version with sugar and cinnamon, in Spain and in South American (where it is also very traditional due to the Spanish colonization) it can be found in several different forms, savory, with cheese, filled, topped with dulce de leche or brigadeiro.

In Brazil they are sold on street stalls and for a couple of dollars you can have one filled with dulce de leche (doce de leite in portuguese), topped with dulce de leche and lots of different confectioneries - just like those "make your own ice cream" buffets.   I do prefer the simple ones, only with sugar and cinnamon and with some dulce de leche dip aside but now that I have been away from home I have been missing the "all in one" :-) version of it.

The recipes also vary a lot - the basic and most traditional one is just flour and water with a pinch of salt or sugar.   However you will find that most of the recipes you find on iternet will also have milk and eggs on it.    I wanted to bring you something different, the recipe I am sharing with you today is the most traditional one that uses only flour and water.   The reason I like this dough better than the one with eggs and milk is because it is more crispy.  It's a matter of (acquired) taste though, you can make both Miguel Maestre's recipe, I've done it a few times.

I am also sharing an easy chocolate sauce recipe but you can replace it for dulce de leche or Nutella and it is equally lovely!  

Now, before jumping into the recipe, I would like to give you a few hints, please read it carefully:
and decide yourself.   If you want a good recipe with eggs an milk try
  • You will see lots of photos of people pipping the dough directly into the hot oil -  Professionals do this, Chefs do this on TV, good on them! I say DONT DO THIS.  I learned it in the worst way:  I don't mean to scare you but I got all my left hand wrist cover with scars because of a nasty hot oil burn that at the time required medical attention, I burned myself making churros (more than a couple of times!).    When you are pipping them, sometimes air bubbles form inside it and when they are frying they can burst and spill oil everywhere, ways to avoid it: 
    • Pipe and cut the churros in a clean lightly floured tea towel and them carefully transfer them to the hot oil with a slotted spoon.
    • Use the back burners of the stove and keep distance as much as possible (of course you will have to turn them to fry it evenly but please... be careful)
    • Needless to say:  keep the kids away.
  • This dough is harder to pipe than the ones that takes eggs and you will need to pipe while is hot (gets harder when it cools down) so you will need a good quality thick pipping bag or better a Churros Machine (pretty inexpensive kitchen gadget and useful for whatever churros recipe you like best).

You can also use this recipe for savory Churros just replacing the sugar by a good pinch of salt and of course not serving with chocolate sauce but topped with grated cheese and the salsa of your choice aside.


Traditional Churros with Chocolate Sauce

Prep Cooking Total Serves Difficulty Cost
15 min 15 min 30 min 8 Medium $$
Author: Classic cooked by Rachel Elich
Rate the Recipe:

For the Churros
  • 1 Cup Flour Sifted
  • 1 Cup Water
  • 2 Teaspoons Caster Sugar
  • Sugar with Cinnamon to taste to coat
  • Oil to Fry
For the Chocolate Sauce
  • 1 Cup Condensed Milk
  • 200g Good Quality Dark Chocolate
  • 1/4 Cup Milk
How to make Churros 
  1. Bring the water and the Sugar to boil in a medium saucepan.
  2. Reduce to Low heat
  3. Working really fast, stir in the flour all at once and beat with a wooden spoon until combined and dough comes away from side of pan.
  4. Pipe the Churros while still warm using a 2cm star nozzle, cut with sharp scissors over a clean tea towel with flour.  The dough will be enough for 8 10cm Churros. 
  5. Heat about 2.5cm layer of oil to 180C in a saucepan large enough to fry the churros.
  6. Fry them in batches until lightly gold.
  7. Roll on the Cinnamon Sugar while still warm.
How to make the Chocolate Sauce
  1. Stir condensed milk and Milk in a small saucepan, over medium heat until hot.  
  2. Add chocolate cut in small pieces.  
  3. Whisk until smooth. 
  4. Remove from heat. 
  5. Cover to keep warm. 

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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