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Churros with Chocolate

This recipe is from Season 3 of 5 Ingredient Fix


  • 1 cup water

  • 1 1/2 tablespoons sugar, plus more for dredging

  • Pinch kosher salt

  • 1 cup self-rising flour

  • 2 eggs, plus 1 egg yolk

  • Peanut oil, for frying

  • 6 ounces specialty flavored chocolate, chopped

  • Special equipment: Piping bag fitted with a large star decorating tip


  • 1.

    Make the dough by heating water, sugar and salt in saucepan over medium heat until hot. Add the flour all at once and stir vigorously for 1 minute on the heat to dry the mixture out. Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough. With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg, and then the egg yolk. Scrape down the mixer bowl with a rubber spatula between each addition. Transfer the dough to the piping bag.

  • 2.

    Pour oil into a large heavy bottomed pot to a depth of 4 inches; heat over medium-high heat to 375 degrees F.

  • 3.

    To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil. Turn frequently with a Chinese strainer or tongs until golden brown, about 3 minutes. Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees F between each batch. Drain the churros on a paper towels and then toss in sugar to coat while still warm.

  • 4.

    Melt the chocolate in a glass bowl set over a pan of barely simmering water. Arrange the curros on a serving platter and serve the chocolate sauce alongside. Enjoy!


Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine. Pick your favorite flavored chocolate; I love the flavor of orange and chocolate or even bacon chocolate with these churros!

Makes about 1 dozen (4-inch) churros.

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