Churros With Chocolate Dipping Sauce
Try these Spanish-style “doughnuts” that are piped and fried to get a crispy outside and a soft but chewy inside that is delicious with a thick chocolate sauce. The use of rice my churros with chocolate dipping sauce recipe gives the churros its chewy interior which I find is not very easy to obtain when making the churros without the rice. My recipe may not be authentic, but it sure as hell is finger licking!
Ingredients
For the churros:
1 cup milk
3 tbsp butter
2 cups plain flour
1/3 cup Daawat Basmati Rice, cooked
4 eggs
For the cinnamon sugar:
1/2 cup sugar
1 tbsp cinnamon powder
For the chocolate sauce:
1/2 cup milk
1 1/2 cups dark/milk chocolate, roughly chopped
1 tbsp corn flour mixed with 1 tbsp water (Corn starch slurry)
Instructions
1
For the churros: Heat milk and butter in a pot for 4-5 minutes until the butter has melted.
2
Add the flour and mix with a wooden spoon until all the flour is incorporated and there are no more lumps.
3
Blend the rice and eggs in a blender until frothy. Mix in this liquid into the dough in the pot a little at a time making sure to mix well between each addition.
4
Place the mix into a piping bag with a star tip. Pipe the churros into the oil making them as long as you'd like and use a scissor to cut off the dough at the tip of the nozzle.
5
Fry the churros for 2-3 minutes making sure to flip in between. Place onto a kitchen towel to get rid of any excess oil.
6
For the cinnamon sugar: While the churros are still warm, mix together sugar and cinnamon powder on a plate. Roll the churros onto the mix.
7
For the chocolate sauce: melt chocolate into milk for 5-6 minutes or until the chocolate has melted completely.
8
Once it comes to a boil, add 1 tsp at a time of the corn starch slurry and keep stirring. The chocolate sauce will start getting thicker. Keep adding 1 tsp more of slurry depending on how thick you'd like the chocolate sauce.
9
Serve warm and dip each churros into the chocolate sauce before taking a bite.
