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Churro Bites with Chocolate Dip

Churro Bites with Chocolate Dip

Churro Bites in Chocolate Dip

If you haven’t tried churros before, you are missing out.  When I first bit into these delicious, crunchy Spanish doughnuts at a humble Churros food truck in Victoria Market, I have loved them since. Churros are basically long shaped, fried-dough pastries served with warm, sweet, milky chocolate dip or dusted with cinnamon sugar and it is yum!

When frying them, the oil must be heated to the right temperature so when the dough is piped into the oil, the exterior will crisp up and brown beautifully while maintaining that soft and moist bite inside.  If the oil is too hot, it will burn the dough immediately.

There’s no denying that churros appeal to all ages.  It is super easy to make with short preparation time and I’d guarantee that your kids will love love love these sweet bites.  So, next time, when you’re feeling bored, don’t forget to whip up some churros for your family to enjoy.

Churro Bites with Chocolate Dip (Churro recipe adapted from Cooking Classy)

Serves 4

1/2 cup milk
1/2 cup water
3 tbsp unsalted butter
2 tsp caster sugar
1/4 tsp salt
1/2 tsp vanilla extract
1 cup plain flour
vegetable oil, for frying
Piping bag with large open star tip

(Chocolate Dip)
50g dark chocolate
80g milk chocolate

1. Heat up enough water in a small pot.  Then bring a heatproof glass bowl on top of the boiling water (don’t let the water touch the bowl) and turn down the heat.  Stir in the chocolates with spatula and slowly melt the chocolates to a smooth texture.  Remove from heat and set aside.

2. In a saucepan, combine milk, water, butter, salt, sugar and bring to a boil.  Once it reaches boiling point, remove saucepan from heat and immediately mix in vanilla and flour.

3. With a spatula, work the dough until the ingredients are combined well.  If there are any lumps, use the spatula and press it down.  Continue to mix until the dough is smooth.

4. Slowly transfer the mixture into a piping bag with large open star tip.

5. Separately, in a heavy bottom pan, heat up enough oil to cover the churros when it is deep fried. Watch the temperature carefully.  Test the heat by dropping a small dough into the oil and when it sizzles and bubbles without burning the dough, it is ready.  Carefully pipe the dough in, until about 2-3 inches long and then use scissors to cut the dough so it falls directly into the oil.  Once the dough has turned golden brown, use a wire skimmer and scoop them out.  Drain and cool on a wire rack.

6. Serve with chocolate dip on the side or dust with cinnamon sugar, whichever way you like.


Churro Bites with Chocolate Dip

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