Churros with Spiked Chili Cocoa Sugar
Treat your family to these delicious homemade Spanish doughnuts sprinkled with chili-spiked cocoa sugar.
Recipe Ingredients:
Churros:
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
2 to 4 cups light olive oil (or lard for authentic taste)
Chile-Spiked Cocoa Sugar:
1/4 cup powdered or icing sugar
2 tablespoons cocoa powder
1 teaspoon chili powder
Dash of salt
Cooking Directions:
- For Churros: In large saucepan, heat water and butter over high heat, until mixture comes to full rolling boil. Immediately stir in salt and flour. Mix vigorously over low heat until mixture forms ball, about 1 min. Remove from heat.
- Beat in eggs one at a time and continue to beat until mixture is smooth. Meanwhile, heat light olive oil in deep fryer to 350°F to 375°F (175°C to 190°C).
- Spoon mixture into cake decorator's tube, fitted with large star tip. Squeeze 4 to 5 inch strips of dough into hot light olive oil. Fry 3 to 4 strips at a time, until golden brown in color. Turn during cooking time, about 2 minutes on each side.
- Drain on paper towels and immediately shake chili-spiked cocoa sugar mixture over top.
- For Chile-Spiked Cocoa Sugar: Sift all ingredients together. Place in shaker.
Makes 14 servings.
Nutritional Information Per Serving (1/14 of recipe): Calories: 230; Total Fat: 21g; Saturated Fat: 2g; Cholesterol: 45mg; Total Carbs: 9g; Fiber: 0g; Protein: 2g; Sodium: 250mg.