El Burro Churros with Dark Chocolate Sauce
These fluffy bits of heaven will change your taste buds for life.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 25 mins
4 C (1 litre) water
300 g butter
4 C (560 g) flour
8 eggs, whisked
oil for frying
cinnamon sugar, for dusting
dark chocolate sauce or a cup of hot chocolate, for serving.
Bring the water, sugar, salt and butter bring to the boil, in a medium saucepan. When the mixture is boiling, add the flour, remove from the heat and mix together to form a thick dough. Allow to cool.
Once cooled, add the eggs slowly to the dough, a little at a time. Mix until all of the egg has been added.
Preheat a saucepan half filled with oil over moderate heat. Fry a small piece of dough in oil to check that the dough is the correct consistency and the oil is the correrct temperature.
Place the dough into a piping bag with a fluted nozzle. Pipe 5-8 cm long pieces of dough into the oil. Fry over medium heat turning the churros in the oil regularly for 8-10 minutes. Dtrain on paper towel and dust with cinnamon sugar.
Serve hot with a dark chocolate sauce or a cup of hot chocolate.