I found an tasty looking recipe on Pinterest the other day and have been dying to give it a try. (recipe credit =]) It turned out pretty well for a first attempt at making these. The dough could use a little more sugar and I will cook them until right before they turn golden brown. Here is the recipe:
HOMEMADE CHURROS WITH CHOCOLATE
SAUCE
yield: ABOUT 10 (4-INCH) CHURROS prep time: 20 MIN cook
time: 10 MIN
For the churros: 1/2 cup plus 1 1/2 Tablespoons sugar, divided 1 1/2 teaspoons ground cinnamon 1 cup water 1/2 teaspoon salt 2 Tablespoons plus 2 quarts vegetable oil, divided 1 cup all-purpose flour
For the chocolate sauce: 3 1/2 ounces dark chocolate, chopped 1/2 cup heavy cream
Equipment: a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #2110)
DIRECTIONS:
Combine 1/2 cup sugar with the cinnamon in a shallow
bowl. Set aside. Line a plate with paper towels.
In a small saucepan over medium heat, whisk together the
water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the
mixture to a boil then remove it from the heat. Stir in the flour, mixing until
it forms a ball.
Heat 3 to 4 inches of vegetable oil in a large,
heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There
should be a minimum of 3 inches above the oil to prevent it from bubbling
over.)
Transfer the dough to a cloth pastry bag or heavy-duty
plastic bag fitted with a large star tip.
Pipe the dough over the pot of oil to a length of about
4 inches, then using scissors or a sharp knife, cut it so it releases into the
oil. (Stand back to avoid any splatters.) Pipe two to three churros into the
oil at a time, frying them until they're golden brown and cooked through.
Transfer the churros to the paper towel-lined plate to drain for 2 minutes,
then roll them in the cinnamon-sugar mixture. Repeat the frying and coating
process with the remaining dough.
Serve the churros with the warm chocolate sauce (recipe
below).
Make the chocolate sauce:
Place the chopped chocolate in a small bowl.
Warm the heavy cream in small saucepan. (Do not let it
boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute
then stir to combine.
Kelly's (and my) Notes: It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it. The dough is hot and super thick.
The chocolate sauce will thicken as it cools, so it's
best to make it right before you're ready to serve it with the churros.
A pastry tip isn't essential, however using the large
star-shaped tip will give the churros the textured lines you see in the photos.