Churros con chocolate

Churro originated from Spain but soon spread across Mexico and Argentina. They are fried pastry dough made into long ribbon, sprinkle with sugar and cinnamon. They called it Mexican doughnuts! If you are lucky enough it could be enjoyed with some chocolate dip!

My contribution to the Mexican fiesta AWED Mexico hosted by DK

Maida/all purpose flour:1/2 cup
Water: ½ cup
Butter: 2 tsbp
Sugar: 2 Tbsp
Egg: 1

Bring sugar, butter and water to boiling point. Add the flour once and stir with wooden spoon it is done under few seconds.
Let it cool the dough for about 10 minutes, add the egg and beat well until they are mixed.

To make the ribbon strip:
Need a pastry bag and large star tip. Fill the bag with dough.

To fry the dough:
Vegetable Oil: For deep frying


Heat the oil: Fill the dough in pastry bag and pipe the dough into strips directly in oil and fry until they turn golden brown. Drain in paper towel. And roll them in sugar and cinnamon mixture

To coat the Churros(cinnamon mixture):
Sugar: 2 Tbsp
Cinnamon powder: 1tsp


Mix together and keep in a plate. Once the churros are drained rolled immediately in sugar and cinnamon mixture.

Chocolate dip

Chocolate (bittersweet): 2 ounce Chopped
Milk: 1 cup
Cornstarch: 1 tsp
Sugar: 2 tbsp

Mix half of milk and chocolate in saucepan and melt in medium heat, add the sugar, dissolve the cornstartch in the other half of milk and pour the mixture in chocolate and let it thicken 3 min. Now the Choco sauce is ready to be dipped in with the warm churros.