Cuban churros are basically a fried dough rolled in sugar. Who doesn’t love fried dough? Serve it alongside some hot chocolate for dipping and you have a match made in heaven! The churros are best served hot after frying. They are actually too easy to make, if you know what I mean!
To make those little ridges on the churros, you can use a press like this one or you can always use a star and a pastry bag.
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Cuban Churros with Chocolate Caliente
- 1 cup all-purpose flour
- 1 cup water with 1/8 tsp. of salt
- vegetable oil
- Plate of granulated or powdered sugar
- Sift the flour in a mixing bowl, while bringing the salted water to a boil.
- Pour the boiling water over the flour, stirring lightly until the dough forms into a ball - about 30 seconds. The dough should be compact, but not runny or too soft.
- If you have a churrera or a cookie press, load it up with the dough. If not, a big freezer zip lock or a pastry bag with a corner cut off works, too. Use a star shaped tip, if you have it.
- Squeeze dough onto waxed paper in about 6 inch strips.
- Heat the oil until very hot.
- Fry the dough in the super-hot oil, turning once when you see the edges barely begin to pick up color. (think pancakes) Fry for about 5 minutes total.
- Remove with a slotted spoon, draining as much oil as possible and place on the sugar plate and roll in the sugar.
- Serve immediately with some hot chocolate with whipped cream and cinnamon stick YUM!