This is a favourite of mum’s way back in the day – when I can sneak up some quiet time and just indulge in the churros and perfect chocolate accompaniment at Dulcinea (surprisingly I can't find the website for this restaurant but here is a blog review about the place) in Manila. It was a favourite place for mum to hang out for just coffee or lunch with friends and sometimes just to sit there with a book or a pen and notebook, killing time before heading on to visiting clients as part of my job as a sales representative. Ate B also loves this Dulcinea regular, and I have never ever tried this at home because of the sheer lack of faith. As with all things we procrastinate to try, this was way too simple, it should be a regular afternoon tea at any day of the week, at any time of the year.
Churro/s is Spanish in origin and is also referred to as a Spanish doughnut. It is usually eaten dipped in a hot chocolate sauce.
Thanks to Joy the Baker for posting this on her site, which is adapted from the Diner's Journal NY Times.
To make the churros:
1/2 cup or 120g unsalted butter (Use this site for converting US to Metric)
1 cup water
1 tbsp sugar
¼ tsp salt
1 cup flour
First make your cinnamon sugar coating: Whisk together 1/2 cup sugar and 1 tsp ground cinnamon in a bowl. Transfer into a shallow dish and set aside.
Then make the churro/s dough . Mix together in a saucepan and bring to a boil in medium heat: water, butter, sugar, tsp salt. Reduce heat to low and add the flour. Mix and stir until the dough clings together and comes off the sides of the pan.
Transfer to a large mixing bowl, then add 3 eggs. Mix together with a spatula until the dough binds together with the eggs. May take a bit of time, but patience is the key. Remember, it is a simple recipe. Once everything is mixed through, you should have a sticky soft dough. Spoon some into a piping bag with a large star tip.
Pipe about 9-10cm strips into a saucepan with hot oil (or a deep fryer). Depending on the size of your deep fryer or saucepan, pipe 3-4 strips and cook until golden brown.
Place the churros on a plate with kitchen towel to dry off some of that oil.
Then transfer into the dish/tray with the cinnamon-sugar mixture. Just jiggle the tray or roll the churros to coat.
Serve on a plate with chocolate sauce.
To make the chocolate sauce, I did not use Joy’s recipe but instead made my own concoction of::
½ cup water
½ c milk
3 tbsp cocoa powder, and
3 tbsp sugar
Depending on your taste preference, you can add more cocoa powder or sugar. Mix this all together using a whisk over medium heat until all the cocoa and sugar has melted and the sauce has a light but not too thick consistency.
This chocolate sauce should not be too sweet, as it should complement the already sweet-cinnamon-pampered churros.
Simple yet filling. Easy to make and yet never fails to impress. We must make this more often!
one from Joy the Baker was the one worth keeping. I like that she puts photos of every step! Market Manila also has a recipe for churros here.
P.S. - The churros while frying were a bit bubbly in texture. Mum can only guess it is from the egg (?). Not sure. Despite this, the end product is still delicioso!