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- 1 cup water
- 1/3 cup butter
- 2 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 egg
- 1/2 teaspoon vanilla
- Vegetable oil for deep-fat frying
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 recipe Mexican Chocolate Dipping Sauce (optional) recipe follows
- In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
- Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.
- Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.
- In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.
- Mexican Chocolate Dipping Sauce
- 3/4 cup semisweet chocolate pieces
- 1/4 cup butter
- 1/2 teaspoon ground pasilla or ancho chile pepper (optional)
- 1/4 teaspoon ground cinnamon
- 2/3 cup granulated sugar
- 1 5 ounce can (2/3 cup) evaporated milk
- in a heavy small saucepan combine semisweet chocolate pieces, butter, ground pasilla or ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.