Golden-fried and rolled in cinnamon-sugar, these churros absolutely melt in your mouth
Churros with Espresso-Chocolate Sauce
Serves: About 42
Ingredients
- 1 cup plus 2 tablespoons water
- ½ cup cold unsalted butter, cubed
- 1 cup plus 3 tablespoons sugar, divided
- 2 tablespoons espresso powder
- ½ teaspoon kosher salt
- 1¼ cups all-purpose flour
- 3 large eggs
- Vegetable oil, for frying
- ½ teaspoon ground cinnamon
- Espresso-Chocolate Sauce (recipe follows)
Instructions
- In a large saucepan, bring 1 cup plus 2 tablespoons water, cold butter, 3 tablespoons sugar, espresso powder, and salt to a boil over medium-high heat, stirring occasionally. Remove from heat. Using a wooden spoon, stir in flour. (Mixture will foam.) Return to heat; cook over medium-low heat, stirring constantly, until mixture forms a thick dough and leaves a film on bottom of pan, 1 to 2 minutes. Spoon dough into a large bowl; let cool for 3 minutes. Add eggs, one at a time, beating well after each addition with a mixer at medium speed.
- In a large Dutch oven, pour oil to halfway full, and heat over mediumhigh heat until a deep-fry thermometer registers 360°. On a large plate, combine cinnamon and remaining 1 cup sugar.
- Place dough in a pastry bag fitted with a large metal start tip, filling two-thirds full. (Refill as necessary.) Holding bag 2 to 3 inches above oil, pipe about 10 (4-inch) strips of dough at a time into oil, carefully swiping tip with your index finger to trim dough.
- Fry, turning occasionally, until golden brown, about 3 minutes. Adjust heat as needed to maintain 360°. Remove using a slotted spoon, and let drain on paper towels. Roll warm churros in sugar mixture. Serve with Espresso-Chocolate Sauce.
Espresso-Chocolate Sauce
Serves: 2¾ cups
Ingredients
- ½ cup sugar
- 1 tablespoon cornstarch
- 1½ cups whole milk
- ½ cup heavy whipping cream
- 2 tablespoons espresso powder
- ⅔ cup bittersweet chocolate morsels
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, combine sugar and cornstarch. Whisk in milk, cream, and espresso powder. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium-low; cook for 1 minute, stirring constantly. Remove from heat. Add chocolate and vanilla, stirring until chocolate is melted. Serve warm.
