On the occasion of the Mexican community’s celebrations for Cinco de Mayo, Mazola shared with us the recipe for this Churros with Chocolate Dipping Sauce, the ultimate dessert: fried in Mazola corn oil and made with sugar, chocolate chips and covered in cinnamon sugar, who could resist?
Churros with Chocolate Dipping Sauce
● 3/4 cup water
● 2 tablespoons Mazola Vegetable Oil
● 2 tablespoons sugar, divided
● 3/4 teaspoon salt
● 1 cup all-purpose flour
● 1 (2-1/4 tsp.) envelope Fleischmann’s Traditional Yeast
● 1/4 cup warm water (100°F to 110°F)
● 2 eggs
● Cinnamon sugar (optional)
● For frying, Mazola Corn Oil
● 1 tablespoon Fleischmann’s Corn Starch
● 1/4 cup sugar
● 2 cups milk
● 3/4 cup dark chocolate chips
1. Line a baking sheet with 3 or 4 layers of paper towels.
2. Place a large deep sided, heavy skillet on the stove top and add oil until 1/2 to 3/4-inches deep.
3. Assemble pastry bag with star tip (1M), cookie press or churro press.
4. Combine 3/4 cup water, oil, 1-1/2 tablespoons of the sugar and salt in a deep sided saucepan over medium high heat.
5. Stir to combine and bring to a boil.
6. Reduce heat to medium, add flour and stir well using a wooden spoon.
7. Continue to stir and cook for 1 minute or until dough is very stiff and forms a ball; remove from heat and allow to cool for 5 to 10 minutes.
8. Add yeast and remaining 1-1/2 teaspoons sugar to the 1/4 cup warm water, stir to dissolve and set aside.
9. Add eggs one at a time to the dough in a medium bowl.
10. Beat with an electric mixer on medium-high speed for 1 to 1-1/2 minutes.
11. Dough may appear lumpy at first. Pour in the yeast mixture and continue mixing for 1 to 2 minutes or until the dough is very smooth; dough should be very thick and sticky.
12. Heat oil over medium heat to 375°F.
13. Transfer the dough using a rubber spatula into the pastry bag or cookie press fitted with a star tip (1M works best).
NOTE: Do not substitute any other shape or tip. Churros can explode when cooked in hot oil if not star-shaped.
14. Pipe the dough into the hot oil in 6-inch long strips.
15. Fry in batches of 3 or 4 at a time allowing oil temperature to recover between batches.
16. Cook for 1 to 2 minutes per side or until golden brown.
17. Transfer cooked churros onto prepared baking sheet to cool.
18. Sprinkle with cinnamon sugar, if desired.
19. In a saucepan combine sugar, corn starch, and milk.
20. Turn heat to medium high, stirring constantly bring to a boil ( approx. 5-8 minutes) and allow to boil for one minute.
21. Remove from heat and stir in chocolate until melted and very smooth.
22. Serve with warm churros.