2 cups water
12 tablespoons butter
½ teaspoon salt
1 tablespoon granulated sugar
2 cups all-purpose flour
4 whole eggs
Vegetable oil for frying.
1 cup granulated sugar
1 tablespoon ground cinnamon
2 cups semi-sweet chocolate morsels
¾ cup whole milk
Place an empty sheet tray in the freezer. This will be used to help cool the dough.
In a medium to large non-stick sauce pan, place water, butter, salt and sugar and heat to melt the butter.
Once the butter is melted, lower heat to medium low and using a wooden spoon or sturdy spatula, stir in the flour.
The mixture will be thick and dough like. Keep stirring for about five minutes until a thin film starts to form on the pan bottom as the dough touches it. It is important to get the dough to this state before continuing.
Once ready, remove the pan from the freezer and spread the dough onto the cold pan and cool to room temperature, about 10 minutes or more. The cold pan will speed the cooling process.
While the dough is cooling, place the four eggs in the bowl of a stand mixer and with the paddle, beat to combine.
With mixer running on medium, add about a half cup of the cooled dough at a time, pausing to make sure each addition is mixed in completely. When the last of the dough goes in and gets mixed, the dough will be somewhat firm and smooth and a little sticky.
Heat a few inches of vegetable oil in a heavy bottomed pan or wok to 350 degrees F. The best way to get and keep the temperature at 350 degrees F is to bring the oil up slowly over several minutes. Once it is at 350 degrees F, lower flame just slightly and once you start frying, keep the flame consistent so you maintain 350 degrees F. If you heat the oil too quickly, it will shoot past your temperature and you will be adjusting the flame up and down to try and get it back to the right temperature. Long and slow is the trick to get it where you want. Use a candy thermometer to gauge the temperature. I use a heat sensing gun because I like gadgets and it’s less messy than a candy thermometer.
Mix sugar and cinnamon and set aside in a wide rimmed pie plate.
Half fill a sauce pan with water and heat to a boil. Place the chocolate chips and milk in a bowl, large enough to sit on the rim of the sauce pan without touching the water. Turn off the burner and let the chocolate melt stirring occasionally. Remove from the pan once the mixture is smooth and creamy.
Double bag two large disposable pastry bags and insert a star tube. Our star tube was a Wilton #21 but if using Atceo, 827 is the size. Double bagging will stop the bag from bursting.
Place half the dough into the bag and twist the top sealed. Squeeze out any air.
Have a sheet tray lined with paper towels standing by.
Once the oil is consistent at 350 degrees F., start squeezing in about a half dozen six-inch-long Churros at a time, using scissors to cut each one off before squeezing the second. Our daughter Emma cut as I squeezed.
Fry for between 1 ½ minutes to 2 ½ minutes then turn each over using long handled tongs and fry the other side until browned. We liked ours extra crispy so we went with a longer fry time on both sides but that is totally up to you.
Use a spider or strainer to lift and drain them onto the sheet pan with the paper towels.
Check the oil temperature and once back up to 350 degrees F., start another batch.
Once the third batch starts cooking, remove batch one to the cinnamon sugar and roll to coat then remove to your serving dish. Stay three batches behind for coating to give each batch time to properly drain.
When the bag empties, refill with the remaining dough and repeat until done.
To serve, eat as is, or dip in the melted chocolate.
We experimented with freezing and found that they freeze pretty well. Freeze on a sheet tray and once frozen, move them to a zip lock bag.
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Churros can be frozen. After coating with sugar and cinnamon, lay your churros in a single layer on a sheet pan. Once frozen, move them to a zip lock bag.