Churros con Chocolate

Photo by Lisa M.
Adapted from hungrysofia.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hungrysofia.com

Ingredients

  • 4

    cups whole milk

  • 1

    (12-ounce) can evaporated milk

  • 20

    whole allspice berries

  • 4

    whole cloves

  • 2

    tablespoons ground piloncillo, or to taste, depending on the chocolate

  • 1

    tablespoon vanilla extract or 1/2 vanilla bean, halved lengthwise*

  • 8

    ounces bittersweet chocolate (about 71%), coarsely chopped.

  • For the churros:

  • 1/3

    cup butter

  • 4

    teaspoons salt

  • 1/3

    cup dark rum

  • 4

    cups unbleached, all-purpose flour

  • 2

    cups of sugar

  • 1

    tablespoon ground cinnamon

  • 2

    quarts canola oil for frying

  • Whole cane sugar also known as panela and sold in Latin American markets.

Directions

Combine the milks and sugar in a medium saucepan and bring to a simmer over low heat. Add the allspice, cloves, and extract and reduce heat to lowest setting. Continue to heat for about 20 minutes. Strain through a sieve into a clean saucepan. Discard the spices. Bring the mixture back up to a simmer over medium heat. Add the chocolate and stir until completely melted, about 4-6 minutes. Remove from the heat while you are making the churros and reheat before serving. To make the churros, bring 4 cups water, butter, salt and rum to a rolling boil. Stirring vigorously, gradually add the flour. Reduce the heat and continue to stir until the dough pulls away from the sides of the pan and forms a ball, about 1 minute. Let cool for 1 to 2 minutes before frying.* Notes: The dough can be prepared in advance and stored in the refrigerator in an airtight container for up to 2 days. Let the dough rest at room temperature for about 15 minutes before frying. Combine the sugar and cinnamon in a large shallow bowl and set aside. Heat the oil in a large heavy saucepan to 360°F. Spoon the dough into a pastry bag fitted with a large star tip or plastic bag with the corner cut off to create a 1/2-inch opening. Squeeze three or four 4-inch strips of dough-snipping them to that length with kitchen shears-into the hot oil and fry until golden brown, about 2 minutes per side. As they are finished, remove the churros with a slotted spoon and drain them well on paper towels. Repeat with remaining dough. When the churros are cool enough to handle but still warm, roll them in the cinnamon-sugar mixture and set them on a platter. Serve with the hot chocolate.

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