Churros

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• vegetable oil or olive oil
• 1 cup water
• 1/2 cup margarine or 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 eggs
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon (optional)
• 4 ounces dark chocolate, chopped
• 2 cups milk
• 1 tablespoon cornstarch
• 4 tablespoons sugar

Recipe

• 1 prepare to fry the churros by heating oil in a pan (1 to 1½ inches deep) to 360°f.
• 2 to make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
• 3 stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
• 4 beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
• 5 spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes).
• 6 squeeze 4-inch strips of dough into hot oil.
• 7 fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.
• 8 (mix sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros.
• 9 note: real churros are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
• 10 to make the cocolate dunking sauce--------.
• 11 place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.
• 12 dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
• 13 cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes.
• 14 add extra cornstarch if it doesn't start to thicken after 5 minutes.
• 15 remove and whisk smooth.
• 16 pour and serve in cups or bowls for dunking churros.