Spanish Churros

Let's Cook

1. Step 1.

   In a large bowl, combine 1 cup (120 g) sifted all-purpose flour and 1 teaspoon kosher salt. Add 1 tablespoon olive oil and 1 cup of the boiling water. Stir with a wooden spoon until the mixture is well combined and resembles mashed potatoes, 1 to 2 minutes. If the dough seems too stiff to pipe, add a bit more of the remaining ½ cup boiling water, 1 tablespoon at a time, until pipeable. Cover the bowl with a towel and let rest for 10 minutes.

2. Step 2.

   While the dough rests, in a small bowl, mix 2 tablespoons superfine sugar and 1 tablespoon ground cinnamon. Set aside.

3. Step 3.

   Spoon the rested dough into a pastry bag fitted with a ¼-inch star tip. Squeeze the dough down toward the tip to remove any air pockets.

4. Step 4.

   Heat at least 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fat thermometer registers 360°F (180°C). Cut 3 pieces of parchment paper, each about 8 by 3 inches, and lightly grease them with vegetable oil.

5. Step 5.

   Pipe a 4-inch strip of dough onto each greased parchment piece. When the oil is hot, carefully place one parchment strip into the oil, parchment side up. Using tongs, remove the parchment immediately. Fry the churro, flipping once or twice, until golden brown and the oil bubbles frantically, 2 to 3 minutes total. Remove with tongs and drain on a wire rack set over paper towels for about 30 seconds. While still warm, sprinkle generously with the cinnamon-sugar mixture. Repeat with the remaining dough, reusing the parchment strips.

6. Step 6.

   While the churros are frying, prepare the chocolate sauce: In a small pot over low heat, heat ⅔ cup heavy cream until steaming. Remove from heat and stir in 2½ ounces coarsely chopped bittersweet or semisweet chocolate, 1 teaspoon cornstarch, and a pinch of kosher salt. Whisk until the chocolate is completely melted and the sauce is smooth.

7. Step 7.

   Serve the churros warm with the chocolate sauce or warmed dulce de leche.