This is a Spanish treat thats fast and easy to make.
2 tablespoons butter
1 1/2 cup all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup water
1 teaspoon baking powder
1 quart Vegetable oil (oil thermometer)
Topping
1/2 cup sugar
2 teaspoons cinnamon
Dip
3 1/2 ounces chopped dark chocolate
1/2 cup heavy whipping cream
Place the 3/4 cup water and butter into a pan and bring to a boil, remove from the heat and set aside allowing the butter to melt. Combine the flour, baking powder, salt and sugar into a shifter and sift into a medium bowl. Making a hole in the middle of the dry ingredients pour in the water/butter and mix together making a dough paste. (allow to cool 5 minutes)
Pour the oil into a large pot, enough to make 4″ of liquid and bring the oil to 350 degrees. Place the churro dough into a thick pastry bag with a large star tip. Pipe the dough to 3″ lengths using a pair of scissors and drop into the hot oil. Cook on each side for 1 to 2 minutes. Remove with a slotted spoon and place onto a piece of paper towel. Mix the topping of sugar and cinnamon into a medium bowl. While the churros are still hot roll them into the sugar mixture.
To make the chocolate dipping sauce heat the heavy dipping cream in a small pot almost to a boil and pour over the chocolate. Allow the mixture to sit 4 minutes before mixing, (this will allow the chocolate to melt). then mix well. This mixture will become somewhat solid as it cools so it is best used while it is warm.
enjoy
Chef Brian Klauss