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Family Friendly Fridays: Chocolate Churros

I have had this recipe on my radar for some time now.  It all started when I resolved to create a list of 100 “must make” dishes in the name of organization and pop it up on my Facebook page.  I added churros to the manifest and concluded almost immediately that I needed to make them ASAP.  And here I am, four weeks later, and they’re finally up for all to enjoy.  I’m honestly not sure why it took me this long to make them (although I’m positive my husband would have some valuable insight to share regarding said procrastination habits).  They’re simple to make, the kids loved them, and the hubby literally ate half the batch upon walking in the door from work, proclaiming it be an appetizer before dinner.

I personally loved the addition of chocolate to the mix.  I realize that I  “de-authenticated” the recipe a bit by doing so, but my goodness, this is chocolate we’re talking about.  I’m sure once you’ve tried a couple you’ll be able to forgive me for the indiscretion.

Ingredients Needed:

1 Cup Water
3 Tbsp Butter
2 Tbsp Brown Sugar
1/4 tsp Salt
1 Cup Flour
2 Tbsp Cocoa
2 tsp Cinnamon
2 Large Eggs
1 tsp Vanilla
1/4 Cup Sugar
Oil for Frying

Start out by adding your water, butter, brown sugar, and salt to a pot and let it come to a rolling boil.

While your water is heating up, grab the flour, 1 teaspoon of the cinnamon, and the cocoa.  Mix it all together.

Once your water is boiling, remove it from the heat and add in the chocolaty flour mixture.

Stir it in until a dough ball forms.  Here’s where we’re at so far.

Notice that there’s a smile forming on your face.  You’re making churros baby.  Even better, in a few more minutes you’ll be eating churros.  Chocolate churros.

But of course I digress.

To finish up the batter, you’ll add in the eggs and vanilla.  Mix it together well to finish off your dough.

Time to cook these little beauties up.

Grab your pastry bag and load it up with the dough.  I find that if I stick the pastry bag inside a glass and roll the edges of the bag down around it, I have a much easier time filling up.  For the tip I used a size 1M from Wilton.  You can find it at your local craft store in the cake and candy making section.  Mine was $1.49, so not too big of an investment.  You can also  pipe them out by  cutting a corner from your bag.  You simply won’t have the classic star shape that you usually see associated with churros.

Grab a fryer if you have it, or simply grab a large pan and fill it with about 1″ of cooking oil.  Turn your heat on medium high and give it a good five or so minutes to heat up.

Once your oil is good and hot, you can start piping out your churros.  I found that cooking about 3 to 4 at a time worked well.

It’s too bad I can’t pump churro smell out of my computer, because it was at this point that my kitchen was beginning to smell pretty darn incredible.

Cook the churros for about a minute on each side and then pull them out and allow them to cool and drain.   As you can see, my first few looked more like “J’s” than churros, but after a couple more attempts, I got the method down a bit better.

Mix together the white sugar and remaining teaspoon of cinnamon.  Grab up your cooled churros and spin them around the mixture in order to get them good and coated.

Now all that’s left to do is grab a bowl chocolate sauce for dipping and have at it.

Chocolate churros.  You can’t tell me they weren’t worth the wait.

 

Chocolate Churros

Total Time: 40 min

Ingredients:

1 Cup Water
3 Tbsp Butter
2 Tbsp Brown Sugar
1/4 tsp Salt
1 Cup Flour
2 Tbsp Cocoa
2 tsp Cinnamon
2 Eggs
1 tsp Vanilla
1/4 Cup Sugar
Oilfor Frying

Directions:

Start out by adding your water, butter, brown sugar, and salt to a pot and let it come to a rolling boil.

While your water is heating up, grab the flour, 1 teaspoon of the cinnamon, and the cocoa. Mix it all together.

Once your water is boiling, remove it from the heat and add in the chocolaty flour mixture.

To finish up the batter, you'll add in the eggs and vanilla. Mix it together well to finish off your dough.

Grab up your pastry bag and load it up with the dough. I find that if I stick the pastry bag inside a glass and roll the edges of the bag down around it, I have a much easier time filling up. For the tip I used a size 1M from Wilton. You can find it at your local craft store in the cake and candy making section. Mine was $1.49, so not too big of an investment. You can also just pipe them out by just cutting a corner from your bag. You simply won't have the classic star shape that you usually see associated with churros.

Grab a fryer if you have it, or simply grab a large pan and fill it with about 1" of cooking oil. Turn your heat on medium high and give it a good five or so minutes to heat up.

Once your oil is good and hot, you can start piping your churros into the oil. I found that cooking about 3 to 4 at a time worked well.

Cook the churros for about a minute on each side and then pull them out and allow them to cool and drain.

Mix together the white sugar and remaining teaspoon of cinnamon. Grab up your cooled churros and spin them around the mixture in order to get them good and coated.

Serve with chocolate sauce for dipping.