Authentic Spanish Churros Recipe

Directions

• Combine 1 cup of water, the butter (or margarine), and the salt in a saucepan and bring to a boil over high heat. Stir in flour using a wooden spoon. Then, reduce the heat to low and stir vigorously until mixture forms a ball — about 1 minute.
• Remove the dough from the heat and gradually beat the eggs into the dough, stirring constantly.
• In a small bowl, dissolve the cornstarch in 1 cup of milk and set aside. Combine chocolate with a remaining cup of milk in a saucepan.
• Melt the chocolate over medium-low heat, stirring constantly. Whisk sugar and dissolved cornstarch into the melted chocolate mixture.
• Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened — about 5 minutes. (If it doesn’t start to thicken after 5 minutes, add more cornstarch.)
• Remove pan from the heat and whisk until smooth. Set aside.
• Heat 2 inches of oil in a high-sided pot over medium-high heat until the oil reaches 360° F. Mix sugar with the cinnamon on a plate and set aside.
• Spoon churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat 3 times. Fry the churros, turning them once, until golden brown — about 2 minutes per side. Transfer cooked churros to a plate lined with paper towels and let drain.
• When the churros are cool enough to handle, roll them in the cinnamon-sugar. Then, pour chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.