Churro Bites with Chocolate Dipping Sauce

I’m going to dedicate this post to two pet peeves: the idea that we should buy specialized kitchen gadgets for things we’re trying for the first time/rarely make, and that something’s not worth writing about on the internet if it’s not pretty.  These delicious churro bites were made without any special equipment, and though you wouldn’t be wrong if you said they look kind of like chicken nuggets, they’re my ugly little babies and I LOVE THEM just the way they are.  Lots of other people who ate these loved them, too, so I’m not just blinded by my parently pride, either.  They’re great on their own, but the chocolate dipping sauce just pushes them over the top.

Instead of a pastry bag with a shaped nozzle, I used a regular old gallon-sized ziploc bag to squeeze my dough (which only has five ingredients, by the way, and takes all of 5 minutes to throw together) into its frying oil.  The result is just as delicious, so I’m not planning on going out and getting a star-shaped pastry tip just in case I make churros again once or twice in the next year.  I’m a busy lady and I like to experiment in the kitchen, not make the same things all the time.  If I bought the specialized stuff a lot of recipes online call for every time I tried making something new, I’d need a second kitchen just to store all my crap.  No thanks.

One tip – I fried these in a deep stock pot because I figured it would cut down on splatter on my stovetop, but I’d recommend using something much shallower.  The problem I ran into was that my dough would splash up hot droplets of oil when I dropped bits into the oil…no burns, thankfully, but that was a surprise.  Keep an eye on the temperature of your oil, too – if it gets too hot the dough pops and splatters out oil at high velocity, and one of those droplets caught me right in the lip.

Did you know that churros are originally from Spain and Portugal?  I always think of Mexico when I think of them, but it turns out they were adopted in the Americas thanks to colonialism (one of few good things to come out of that particular -ism).  Thank you to Recipe Tin Eats for the recipe I adapted this from – delicious!  I tripled the recipe to bring these to a party.

One of the best parts of this recipe is that it’s easy to make these in advance.  If you make them the day before, don’t roll the bites in the cinnamon sugar after frying, just let them cool completely and then store them in an airtight container on your countertop (not in the fridge) overnight.  When ready to serve, pop them in a 400F oven for 5 minutes, then roll in sugar.  Voila!

Yield:  4 large servings (or many small servings)        Total Time: 20 minutes

Churros 4

Ingredients

Coating
  • 1/4 cup fine granulated sugar (55g)
  • 2 tsp ground cinnamon
Churro dough
  • 1.5 cups plain white flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tbsp olive oil
  • 250 ml / 1 cup boiled water
  • 2 cups+ vegetable oil, for frying
Chocolate Sauce
  • 1/2 cup / 100g dark chocolate chips
  • 1/2 cup / 125 ml heavy cream

Directions

  • Combine the sugar and cinnamon in a shallow bowl or a tupperware container with the lid, set aside.
  • Mix the flour, baking powder, and salt in a bowl.  Add the olive oil and water and mix until just combined – it should be a thick batter, like a wet sticky dough, not thin and watery.
  • Transfer the dough into a gallon or quart-sized ziploc bag (or, if you’re fancy, a piping bag with a 8mm / 1/3″ star tip nozzle).  Let the dough cool while the oil heats to 170C/340F over medium high in a wok or small but deep skillet, or until it takes 20 seconds for a small 1cm / 1/3″ cube of bread to turn golden.
Churros 1
Behold, my fancy kitchen gear!
  • While the oil is heating, make the chocolate sauce by placing the chocolate and cream in a heatproof bowl and microwaving in 30 second bursts, stirring in between, until smooth.
  • Snip off the corner of your dough-filled ziploc with scissors and squeeze bits of dough of your preferred “bite size” into the oil – snipping these with scissors, too, can help to make them even.  Do 6 to 8 per batch.
  • Cook for 2-3 minutes or until golden, rolling occasionally.

Churros 2

  • Remove onto a paper towel lined plate to drain.  (If you’re planning to serve the bites tomorrow, put them in an open tupperware and let them cool completely, then cover and let them sit out overnight in their airtight container.)
Churros 3
See what I mean about looking like chicken nuggets?  Nuggets of POTENTIAL!
  • Then roll in sugar (I put batches into a tupperware with the cinnamon sugar, closed the lid, and shook until they were well coated).  Serve hot with the chocolate dipping sauce!

Churros 5

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