Churros And Chocolate Dip

What is a Churro?
A churro is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, France, the Philippines,Portugal, Ibero-America and parts of the United States. In Spain, churros can either be thin (and sometimes knotted) or long and thick . They are normally eaten for breakfast dipped in hot chocolate or café con leche.

Churros are typically fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted.

Like pretzels, churros are often sold by street vendors, who will often fry them freshly on the street stand and sell them hot. In Spain and much of Latin America, churros are available in cafes for breakfast, although they may be eaten throughout the day as a snack. Specialized churrerías can be found in the form of a shop or a trailer during the holiday period. In addition, countries like Venezuela and Colombia have churrerías throughout their streets.

This is an egg-free recipe done after a lot of trials and alterations. Its a keeper and a winner.

Ingredients


For the Dough

• Water - 1 Cup
• Sugar - 2.5 Tbsp
• Salt - Half Tsp
• Oil - 2 Tbsp
• Flour - 1 Cup
• Oil - For Frying

For Coating The Churros

• Fine Sugar - Half Cup
• Cinnamon Powder - 1/2 Tsp

Chocolate Dip

• Chocolate - Half Cup
• Fresh /Heavy Cream - Half Cup

Method:

For the Dough-

In a medium sized pan heat water, sugar, salt and oil.

Bring it to a boil. Once it starts boiling, simmer the flame and start adding the flour bit by bit as you do not want lumps to form.

Once you add all the flour turn off the flame on mix the dough till it comes together to form a ball.

Let this mixture cool slightly.

For the Sugar Coat-

Till then prepare the coating dust for your Churros by mixing sugar and cinnamon powder together, by putting the mix on a plate to coat the churros evenly.

Also make the chocolate dip which is traditionally served with churros.

For the Dip-

For this, Bring the cream to a boil, once the cream starts bubbling, turn off the flame and add the broken chocolate pieces to it, leaving it for a minute to melt.

Then start whisking it continuously so there are no lumps.

Leave this mixture to cool.

Final Procedure-

Now take a piping bag and fit it with a large star tip nozzle.

Fill your bag with the just dough cooked.

Heat the oil and check if its ready by dropping a pea size dough and if it rises , oil is hot enough to fry the churros.

Now directly pipe the churros of about 5 inches length in the hot oil (please be careful) and use your finger or a pair of scissors to cut the dough. Drop about 5-7 churros at a time.

Once they are golden brown remove them and drop it the dusting tray for the sugar-cinnamon coat.

Once you've fried the churros and coated them , serve it hot along with the chocolate dip.

A few tips:

• If you don't have a star nozzle, you can use a plain round tip nozzle or directly pipe from your piping bag.

• You can avoid the chocolate dip if you are not a chocolate fan.

• You could use nutella as a dip

• You could have these as is, they are crispy from outside and a bit chewy from the inside. 

• You can avoid cinnamon too, in the sugar coat and just coat the churros in sugar.

Do try this and leave me a comment.