Recipe by Danielle Kartes
Photos by Michael Kartes
Sweeten those warm summer mornings with Churros Con Chocolate!
Sometimes you just need to make a little sweet fried dough. Churros con chocolate is a traditional Mexican treat that is comforting and, for me, embodies warm weather and amusement parks. Light, crisp, and fragrant, these sweet cinnamon and orange churros are a delight to make — and to eat.
Makes roughly 1 dozen 5- to 7-inch churros | 20 minutes
Cinnamon sugar dredge
1 cup white granulated sugar
1 teaspoon cinnamon
2 tablespoons sparkling sugar, a baker’s grade large crystal sugar (optional)
1/4 teaspoon kosher salt
2 cups water
2 tablespoons butter
1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon orange zest (optional)
1 teaspoon vanilla extract
1 3/4 cups flour
6 cups canola oil
Chocolate sauce for dipping
1 1/2 cups bittersweet chocolate
1 tablespoon butter
Set up 2 large shallow bowls, one with the cinnamon sugar dredge ingredients mixed together and one with paper towels to drain the cooked churros. Set aside.
To prepare batter, bring water, butter, sugar, salt, and orange zest to a boil and remove from heat. Stir the vanilla and flour into the water until completely mixed and pulling away from the sides of the pan. Let dough stand 15–20 minutes until cool to the touch. Load dough into a pastry bag with a large star tip (we used a Wilton # 9). In lieu of a pastry bag, load batter into a plastic freezer bag and cut a 3/4-inch tip off the bottom corner. In a pot safe for frying, bring canola oil to 375°F. Pipe 5- to 7-inch sections of batter into hot oil and fry 5–8 minutes until churros are golden brown. Drain churros briefly on the paper towels, then roll in the dredge. Once churros are all fried and rolled, melt chocolate and butter in 30-second bursts in a microwave. Stir until smooth and glossy. Pour into a small bowl and use for dunking. Store uneaten churros in an airtight container.