CHURRO DONUTS
180 Min
6 Portions
Medium level
INGREDIENTS
For dough:
120 ml milk
120 ml water
90 g unsalted butter
15 g sugar
½ tsp salt
125 g all-purpose flour
4 large eggs
¼ cup chocolate chips for filling the doughnuts
500 ml oil
For cinnamon sugar topping:
100 g sugar
1 tbsp cinnamon powder
For chocolate sauce:
20 g cocoa
100 g sugar
⅛ tsp of instant coffee (optional)
⅛ tsp of salt
60 ml water
A big splash of Vainilla Molina
DIRECTIONS
For churro donuts:
1. Place water, milk, butter, sugar and salt in a medium saucepan and bring to medium-high heat.
2. Once boiling, remove from heat and stir in flour until fully incorporated.
3. Return to medium heat and continue cooking for 1 to 2 minutes to remove as much water as possible.
4. You will know it is ready when a thin film covers the bottom of the pan.
5. Transfer mixture to a bowl and whisk for 1 to 2 minutes to cool slightly.
6. Add one egg and beat at medium speed until fully integrated.
7. One at a time add remaining egg pieces and mix thoroughly until the batter is smooth and shiny.
8. If the dough does not have the right consistency, you can add another egg piece to the mixture.
9. When the batter has the desired consistency, transfer it to a piping bag with a large, open star nozzle.
10. On a baking sheet, draw 6 circles.
11. Cover with the desired amount of chocolate chips and place another circle of dough on top of the chocolate.
12. Note that you will need enough dough to cover everything; make sure there are no gaps between each layer, otherwise the melted chocolate will leak out during frying.
13. Immediately transfer the pan to the freezer and let the dough solidify for 2 hours.
14. In a small bowl, whisk together the sugar and cinnamon until blended and set aside.
15. Heat a deep pan with at least 5 cm of oil, the oil must be very hot to be able to fry the doughnuts.
16. When you see that the oil forms stripes you can add the donuts to fry them, 2 to 3 minutes per side.
17. Remove the fried donuts with tongs, drain them on a paper towel and pass them through the cinnamon and sugar mixture.
18. Repeat with the rest of the donuts.
For the chocolate sauce:
1. Heat the cacao, sugar, instant coffee, salt and water in a small saucepan over medium-high heat.
2. Once boiling, reduce heat and simmer until thickened, about 1 minute.
3. Remove from heat and add a big splash of Vainilla Molina.
4. Serve the sauce and accompany it with the churro donuts.
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