Churros con Chocolate

Churros - sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, the United States, and Spanish-speaking Caribbean islands. The snack gets its name from its shape, which resembles the horns of the Churro breed of sheep reared in the Spanish grasslands of Castile.[citation needed] There are two types of churros in Spain. One is thin (and usually knotted) and the other, especially popular in Madrid, is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate.
- http://en.wikipedia.org/wiki/Churro


Churro

Ingredients: (Can make one plateful of churros)

Vegetable or Olive Oil
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
2-3 eggs
1/4 cup sugar or powdered sugar
1/4 teaspoon ground cinnamon (optional)
1 tbsp lemon extract (optional)

Prepare to fry the churros by heating oil in a pan (1&1/2 to 2 inches) to 360 degrees F(until boil).

Let's start making the churro dough. Heat water, butter and salt to boil in saucepan, stir in the flour. Stir continuously over low heat until mixture forms a ball or thickens, this will take about 1 minute then remove from heat. Beat eggs all at once and continue beating until smooth and then add to saucepan while stirring mixture.

Put mixture into cake decorators' tube with large star tip (like the one they use to decorate cakes) or if you don't have one, use a zip lock plastic and just put a hole in it with a shape close to a star. Squeeze 3-4-inch strips of dough into hot oil or desired length. Fry until golden brown, turning it once, about 2 minutes on each side. Drain or paper towels or use a strainer. Roll churros on sugar or just dump sugar on the pile of churros.


Chocolate for Churro Dipping

Ingredients:

4-5oz dark chocolate, chopped so i can melt quickly
2 cups milk
1 tbsp cornstarch
3-4 tbsp sugar

Heat chocolate and half of the milk on a pan, stir until chocolate has melted. Dissolve the cornstarch in the remaining milk and add sugar. Whisk it on the chocolate mixture. Cook in low heat whisking it constantly until chocolate thickens. Add a bit more cornstarch if it doesn't thickens after 5 minutes. Remove and whisk smooth. Serve in cups or bowls for dipping churros.

- source