CHURROS

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Churros image

Crispy on the outside and light and airy on the inside-it's no surprise to us that churros are a beloved pastry in Mexico and Spain. While you can find them fried up by a street food vendor in Mexico City (dusted with cinnamon-sugar), or served up at the breakfast table in Madrid, we think they're perfect piled on a platter for your next tapas party. For this recipe, we garnished them the Spanish way: with a light dusting of confectioners' sugar and a rich and spicy chocolate dipping sauce.

Provided by Martha Stewart

Time 55m

Yield Serves 6

Number Of Ingredients 12

1 cup heavy cream
1 cup light corn syrup
5 ounces bittersweet chocolate, chopped
1 tablespoon hot paprika
1/4 teaspoon cayenne
1 stick unsalted butter
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour
3 large eggs
Vegetable oil, for frying
Confectioners' sugar, for dusting

Steps:

  • Chocolate Sauce: Combine cream and corn syrup in a small saucepan over medium; bring to a simmer, stirring occasionally. Remove from heat and add chocolate, paprika, and cayenne; stir until chocolate is melted. Cover to keep warm and set aside.
  • Churros: In a medium saucepan, combine 1 cup water, butter, granulated sugar, and salt; bring to a boil over medium-high. Remove from heat and stir in flour. Return to medium-high and cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, 2 to 3 minutes.
  • Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, about 1 minute. Increase speed to medium and add eggs, one at a time, beating until each addition of egg is fully incorporated before adding the next one.
  • Continue to beat mixture until soft peaks form when you touch the batter and pull your finger away. Transfer mixture to a piping bag fitted with a closed star tip (such as Ateco #846).
  • Pour enough oil into a large, deep, heavy pot (such as a Dutch oven) until it reaches 2 inches up the side, leaving about 2 1/2-inches of headroom. Clip a deep-fry thermometer to pot and heat oil over medium to between 350° and 360°. Working in batches, hold pastry bag a few inches from oil and pipe out a few 4-inch-long ropes of batter, snipping off dough at ends with a pair of kitchen shears.
  • Fry churros, flipping once, until puffed and deep golden brown all over, about 6 minutes. Transfer to wire racks; let cool slightly then dust with confectioners' sugar. Repeat with remaining batter, adjusting oil as needed to maintain temperature. Serve churros immediately with reserved chocolate sauce on the side.

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