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Warm Churros And Hot Chocolate Recipe
|Unsalted butter||1 Cup (16 tbs) (2 Sticks)|
|Kosher salt||To Taste|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Egg white||1 Large|
|Whole milk||4 1⁄2 Cup (72 tbs)|
|Bittersweet chocolate||7 Ounce, finely chopped|
|Unsweetened cocoa powder||2⁄3 Cup (10.67 tbs)|
|Sugar||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Vegetable oil||1 Quart (For Deep Frying)|
Serving size: Complete recipe
Calories 6363 Calories from Fat 3623
% Daily Value*
Total Fat 413 g636.1%
Saturated Fat 201.5 g1007.6%
Trans Fat 0 g
Cholesterol 1431.4 mg
Sodium 1199.8 mg50%
Total Carbohydrates 687 g228.9%
Dietary Fiber 85 g339.9%
Sugars 437.1 g
Protein 120 g240%
Vitamin A 154.5% Vitamin C 1.9%
Calcium 190.6% Iron 234.4%
*Based on a 2000 Calorie diet
2. Using an electric mixer, beat the dough at low speed for 1 minute, just until slightly cooled. Increase the speed to medium-high and beat in the eggs and egg white 1 at a time. Transfer the dough to a bowl, press a sheet of plastic wrap directly on the surface and refrigerate until cooled to room temperature, about 15 minutes.
3. Meanwhile, in a large saucepan, heat the milk with 1/2 cup of water until small bubbles appear around the edge. Add the chocolate, cocoa powder, 1/2 cup plus 2 tablespoons of the sugar and a pinch of salt and whisk over low heat until the chocolate is melted. Keep warm over very low heat.
4. In another large saucepan, heat the oil to 375°. Set a rack on a large baking sheet and cover with papertowels. In a pie plate, combine the remaining 1/2 cup of sugar with the cinnamon. Scoop the dough into a large pastry bag fitted with a large star tip.
5. Working quickly, squeeze 6-inch lengths of the dough into the hot oil, cutting them off with a knife. Fry no more than 8 churros at a time; they expand a bit as they cook. Fry over moderately high heat, turning once or twice, until browned, about 8 minutes. Drain on the rack for 2 minutes, then toss with the cinnamon sugar.