Famous Chocolate-Stuffed Churro Donuts #donuts #churro
You start with a very simple pastry dough that comes together in just a few minutes. When your dough is all mixed, scoop it into a pastry bag with a large open star tip and then you’re ready to start piping churros!
Ingredients:
- ¼ cup butter, cubed
- 2 tablespoons brown sugar
- ½ teaspoon salt
- 1 cup water
- 1 cup flour
- 1 teaspoon vanilla
- 3 large eggs
- chocolate chips
- oil (for frying)
- cinnamon sugar
Equipment:
- Piping bag
- Star tip
Instructions:
- Add butter, brown sugar, salt, and water to a saucepan over medium-high heat and bring it to a boil.
- As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about a minute).
- Remove from heat and let cool for 5 minutes before going to the next step (otherwise you might accidentally cook the eggs).
- Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
- Once all the eggs are incorporated, transfer it to a piping bag with a star tip.
- On a cookie sheet, pipe your donuts out.*
- Place your chocolate chips and then top with the remaining dough.*
- Immediately transfer the tray to the freezer and freeze until solid (about 3 hours).*
- In a deep pot, heat oil to 365˚F. Remove the cookie sheet from the freezer and use a butter knife to release the donuts. Return the extras to the freezer while you wait to fry.
- Fry them in batches, until nicely browned and cooked through, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
- Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil, then roll them in cinnamon sugar.
- Enjoy!
NOTES:
- While the size of the donuts doesn't matter, keep in mind you need enough dough to cover all of the chocolate.
- Go wild with the chocolate chips, if you'd like! I experimented with varying amounts all in one batch. Just make sure there are no gaps in between each layer otherwise you'll make a mess when frying.
- These can be frozen overnight as well!
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