Churros are such a rewarding treat and the dough is rather simple to prepare. This recipe adds instant coffee to the traditional chocolate dipping sauce.
By Tamara Novakovic
Churros with chocolate coffee sauce
Author: Tamara Novakovic
For the dough
- 1.4 oz (40 g) butter
- pinch of salt
- 1¼ cups (150 g) all-purpose flour
- 2 eggs
- 0.6 cups (150 ml) water
- 2 tsp sugar
- lemon zest
- 3.5 oz (100 g) sugar + 1 tsp cinnamon
For the chocolate sauce
- 7 oz (200 g) dark chocolate
- ½ tsp instant coffee
- 0.4 cups (100 ml) heavy cream
Prepare the dough
- Heat water until boiling. Lower heat and add sugar, butter, salt and lemon zest. When the butter melts through, remove from heat. Add flour, stir until the mixture comes into a ball and starts separating from it. Then add eggs, one by one. Keep stirring (you can use electric mixture) until the dough comes together.
- Transfer the dough mixture into the pastry bag with a star tip.
- Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
- Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
- Serve the churros with the warm chocolate sauce.
For the sauce
- Heat heavy cream combined with instant coffee until boiling.
- Remove from heat and stir in chocolate.