CHURROS:

2 tbsp. unsalted butter
2 cups water
1 tsp. salt
2 cups all-purpose flour
1/2 cup oil for frying (either Spanish olive oil or vegetable oil)

Add the water, butter, and salt to a sauce pan with medium-high heat. Bring to a light boil then remove from the heat. Add the flour and mix to form a sticky dough. Transfer the dough to a flat surface and let it cool for a few minutes until you can comfortably work it with your hands. Lightly knead the dough until a compact dough ball is formed.

Transfer the dough into a churrera or piping pag. Squeeze 5 to 6-inch churros onto parchment paper.

Add the oil to a non-stitch frying pan over medium heat. Test the oil with a pea-sized ball of dough. If it bubbles, then the oil is ready for frying.

Cook 3-4 churros at a time. Don’t over crowd the pan. Fry for 5-6 minutes while constantly turning. When golden brown on all sides, transfer to a plate lined with paper towel.

CHOCOLATE SAUCE:

1/4 cup chocolate chips
2 tbsp. whole milk
1/4 tsp. vanilla extract

Add 1 cup of water to a sauce pan over medium-high heat. When it comes to a boil, place a bowl on top and add the chocolate chips, milk, and vanilla extract. Mix until the chocolate has melted. Remove from the heat, continue to mix for a couple minutes, then transfer the sauce into a smaller bowl.

Dip the churros in the chocolate sauce and enjoy!

Submitted by: DAL