Skip to main content

Churros with Spanish Chocolate

Domino® Granulated Sugar in the Easy Baking Tub paired with cinnamon and a Spanish chocolate dipping sauce make these deep-fried pastries irresistible.

Categories:

Ingredients
For the churros

  • 1 ¼ cups Water 

  • 6 tablespoons Unsalted butter
  • 1 tablespoon plus 1 cup Domino® Granulated Sugar, Easy Baking Tub
  • ½ teaspoon Salt 
  • 1 cup All-purpose flour
  • ½ teaspoon Pure vanilla extract
  • 3 large Eggs, at room temperature
  • Canola oil, for frying
  • ½ tablespoon Ground cinnamon

For the Spanish Chocolate

  • 1 ½ cups Whole milk

  • 1/3 cup Heavy cream
  • ¼ cup Domino® Granulated Sugar, Easy Baking Tub
  • 1 tablespoon Cornstarch 
  • 1 teaspoon Pure vanilla extract
  • pinch Salt 
  • 1 cup Bittersweet chocolate chips

Rate Recipe
Instructions
Bake Mode

Prevent your screen from going dark as you follow along.

Prep Time: 15 minutes / Rest Time/Cook Time: 30 minutes/about 30 minutes / Yields: About 2 dozen

Step 1

In a medium saucepan, combine water, butter, sugar, and salt. Over high heat, bring mixture to a boil.  

Step 2

Reduce heat to medium and add flour. Using a wooden spoon, mix vigorously until the mixture forms into a dough. Remove from heat.

Step 3

Place the mixture in a large bowl and beat at low speed for 1 minute to slightly cool. Add eggs, one at a time, and beat until well combined and smooth. Add vanilla and mix until incorporated. Scrape the sides of the bowl as needed. Cover and place in the refrigerator. Allow the dough to rest for 30 minutes. 

Step 4

Heat about 2 inches of oil in a heavy pot over medium-high heat until it reaches 360°F. Add the dough into a pastry bag fitted with a large star tip. Line a baking sheet with paper towel and set next to the stove. Mix 1 cup of sugar with cinnamon. Line one baking pan with parchment paper and evenly pour in the cinnamon sugar mixture. 

Step 5

Squeeze 4-inch strips of dough into the hot oil. Keep the pastry bag straight when pipping and cut the dough with a knife. Fry 5 to 6 churros at a time until golden brown. About 2 minutes per side. When ready, transfer to a baking sheet lined with paper towels.

Step 6

Transfer the churros to the cinnamon sugar mixture and toss.

Step 7

Prepare the chocolate by heating milk and heavy cream in a medium saucepan. In a medium bowl, mix the sugar and cornstarch. Add a little bit of hot milk to the sugar mixture, mix well. Add a little more milk and mix until smooth. Transfer this mixture to the saucepan and cook at medium heat, constantly stirring, until the mixture thickens. Remove from heat and add the vanilla, salt, and chocolate chips. Mix until smooth. Serve immediately with the churros. 

Rate Recipe