Spanish Churros with Chocolate Sauce

Ingredients

While Isle of Wight Doughnuts are a British classic, Spanish Churros offer a unique twist on fried dough. The main difference lies in the dough itself. Churros are typically made with a choux pastry dough, which gives them a lighter and airier texture compared to the denser doughnuts. Additionally, churros are traditionally served with a rich chocolate sauce, adding an extra layer of indulgence to this Spanish treat. We alse have the original recipe for Isle of Wight Doughnuts, so you can check it out.

• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 3 large eggs 3 large eggs
• Vegetable oil, for frying Vegetable oil, for frying
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• For the chocolate sauce: For the chocolate sauce:
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 6 ounces (170g) dark chocolate, chopped 6 ounces (170g) dark chocolate, chopped
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 12g)
• Carbohydrates: 42g (Sugars: 20g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
2. 2.
   Reduce heat to low and add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. 3.
   Remove from heat and let the dough cool for a few minutes.
4. 4.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
5. 5.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
6. 6.
   Transfer the dough to a piping bag fitted with a star tip.
7. 7.
   Pipe 6-inch long strips of dough directly into the hot oil, using scissors to cut the dough.
8. 8.
   Fry the churros until golden brown, turning them occasionally to ensure even cooking. Remove with a slotted spoon and drain on paper towels.
9. 9.
   In a shallow dish, combine sugar and cinnamon. Roll the warm churros in the mixture until coated.
10. 10.
    For the chocolate sauce, heat milk in a saucepan over medium heat until steaming. Remove from heat and add the chopped chocolate, sugar, and vanilla extract. Stir until smooth and creamy.
11. 11.
    Serve the churros warm with the chocolate sauce for dipping.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before adding them to the dough. This will help achieve a smoother consistency.

Tips & Tricks

• To achieve perfectly crispy churros, make sure the oil is at the right temperature before frying. Use a candy thermometer to monitor the oil temperature.
• If you don't have a piping bag, you can use a ziplock bag with a corner snipped off to pipe the dough.
• For an extra touch of flavor, you can add a pinch of ground nutmeg or orange zest to the dough.

Serving advice

Serve the churros warm, ideally just after frying, for the best texture and taste. They are delicious on their own or dipped in the luscious chocolate sauce.

Presentation advice

Arrange the churros on a platter or in a basket, dusted with an extra sprinkle of cinnamon sugar. Place a small bowl of the chocolate sauce in the center for dipping.