Ingredients
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2 cups milk
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1/4 lb mexican chocolate, Ibarra Chocolate coarsely chopped
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1/8 cup sugar
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2 1/2 cups water
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4 ounces butter
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1 teaspoon salt
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1/4 cup brown sugar
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1/4 cup corn oil
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1 teaspoon vanilla extract
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1/4 teaspoon nutmeg
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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4 large eggs
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corn oil (for deep frying)
Instructions
- Chocolate Caliente:
- Bring milk to a boil. Add in chocolate and sugar.
- Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
- Churros:
- Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
- Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
- Beat eggs in all at once. Continue beating until smooth.
- Let the dough cool. Place dough in a piping bag with a large star tip.
- In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
- Pipe the churros in long rods directly into the hot oil.
- Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
- Dust while still warm with choice of sugars and serve with Chocolate Caliente.