from Tilly Sanchez-Turri
1 c. water
1 t. sea salt
1 T. vanilla extract
2 t. olive oil
1-1/2 t. baking powder
1-3/4 c. unbleached all-purpose flour
8 c. (2 L) sunflower oil for frying
1/2 c. white sugar mixed with 2 t. cinnamon for dusting/rolling churros
Bring the water to a boil in a medium saucepan. Remove from heat.
Add salt, vanilla and olive oil. Stir and then add the baking powder. NOTE: It will froth.
Add flour and mix well until you have a warm, sticky dough. Let it rest while you heat the oil in a wok or heavy-bottomed stockpot.
Fill a piping bag or cookie press with a star tip with the dough – just before the oil begins to smoke a bit. Try pressing it through to ensure the dough is soft enough to pass through without too much strain but still holds its shape.
Press the dough into 6” sticks, curves or teardrop shapes. Be as consistent as you can with the size of the churros.
Add just 4 or 6 at a time to the oil so there’s room for them to cook evenly. Too many at once can cause the temperature of the oil to drop and the dough will absorb more oil.
Flip or roll the churros once golden and allow the other side to brown.
Remove the churros from the oil when both sides are cooked and roll in cinnamon sugar or dust with icing sugar.
Serve with a cup of Papa’s chocolate and enjoy!
Solid dark chocolate – not cocoa – yields the best results. We always made the chocolate first and kept it on low heat, so it was ready when the churros were done!
2 c. 2% milk
1 c. whipping cream
2 t. brown sugar
6 oz. dark chocolate, finely chopped
1/4 t. kosher salt
1 t. cornstarch (optional)
1 t. instant espresso powder (optional)
Warm the milk, cream and sugar in a saucepan over medium heat and bring to a simmer.
When the milk begins to bubble around the edges, reduce the heat to low and stir in the chopped chocolate and salt and whisk until smooth. The salt is vital as it “wakes up” the chocolate.
Whisk the mixture until the chocolate has completely melted. As the chocolate mixture cools slightly on lower heat, it will thicken slightly on its own. If you decide to add the espresso for a mocha flavour or cornstarch to give it more body, mix them with a bit of milk first before adding them.
Whisk the chocolate frequently to keep it from burning until the churros are ready.