Churro Bites

Name: Churro Bites
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 181 grams disks Mexican chocolate, chopped; 1 cinnamon stick; 4 eggs; 237 milliliters flour; 473 milliliters granulated sugar; 1 Tbsp ground cinnamon; 118 milliliters heavy whipping cream; 1 teaspoons kosher salt; 1 teaspoon sugar; 4 Tbsps (1/2 stick) unsalted butter, cut into cubes; 6 servings Vegetable oil, for frying

The recipe Churro Bites could satisfy your European craving in approximately 1 hour and 5 minutes. One portion of this dish contains roughly 8g of protein, 30g of fat, and a total of 684 calories. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have heavy whipping cream, ground cinnamon, eggs, and a few other ingredients on hand, you can make it. It works well as a dessert.

Instructions

Watch how to make this recipe.

Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick.

Ingredients you will need

Cinnamon Stick

Water

Equipment you will use

Sauce Pan

Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts. Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes.

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Salt

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Wooden Spoon

Frying Pan

Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)

Ingredients you will need

Dough

Egg

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Bowl

Transfer the dough to a pastry bag and pipe 1-inch pieces, cutting the dough with scissors every inch, into the hot oil. Fry the churro bites, 6 at a time, turning occasionally, until golden brown, 3 to 4 minutes per batch.

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Dough

Cooking Oil

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Pastry Bag

Kitchen Scissors

Drain on paper towels. Return the oil to 350 degrees F between batches.

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Cooking Oil

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Paper Towels

Combine the sugar and cinnamon in a shallow bowl.

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Cinnamon

Sugar

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Bowl

For the Mexican chocolate sauce: Bring the heavy cream to a simmer over medium heat. Turn off the heat and add the chopped chocolate, stirring until completely dissolved.

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Hot Fudge Sauce

Heavy Cream

Chocolate

Serve warm as a dipping sauce for the churro bites.

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Dipping Sauce

Roll the warm churro bites in the cinnamon-sugar.

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Cinnamon

Sugar

Roll

Serve Mexican chocolate sauce alongside for dipping churro bites.

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Hot Fudge Sauce

Equipment

Ingredients

Servings:

181grams

disks Mexican chocolate, chopped 1

cinnamon stick 4

eggs 237milliliters

flour 473milliliters

granulated sugar 1Tbsp

ground cinnamon 118milliliters

heavy whipping cream 1teaspoons

kosher salt 1teaspoon

sugar 4Tbsps

(1/2 stick) unsalted butter, cut into cubes 6servings

Vegetable oil, for frying

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red.

Nuances of strawberry sweets and liquorish mingle playfully with red berries and cherries. The fusion of flavorsome tannins and fresh acidity brings about a smooth and well-rounded texture, which in turn leads to a creamy finish on the palate.Due to the wine's youthful character, it is best to serve it lightly chilled. It is the perfect accompaniment to Spanish tapas such as cod croquettes, black pudding and black rice without forgetting cold fish dishes and pasta.