Close your eyes, now imagine yourself walking through the streets of Barcelona with your incredibly attractive Spanish man. He takes you to a local cafe and orders for you. What does he order? Beautiful, cinnamon-y, sugary, sticks of goodness that you dunk into a piping hot bowl of spicy melted chocolate. Not too spicy, just enough to feel a little tingle in the back of your throat. Now open your eyes, try to ignore the screaming kids and annoying husband, bring a little Spanish splendor to your regular life and make these churros. They will not disappoint, and hey, who knows, maybe Mateo will come back for you when he smells your delectable sugary goodness.
Photography by Sophie Marie Creative
- 6 tablespoons salted butter
- 2 cups water
- 1 vanilla bean pod; split and scraped (like this)
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 cups flour
- 3 eggs
- Frying oil
- Cinnamon sugar (about a cup of sugar mixed with 2 tablespoons of ground cinnamon, you can make more or less depending on your personal preference)
- 1 cup half and half
- 1/8 teaspoon ground cayenne pepper (you can easily omit if you do not like spice)
- 1 1/2 cup semi-sweet chocolate chips
- In a sauce pan, combine the water, butter, sugar, cinnamon and vanilla. Bring to a boil.
- Once boiling, add in the flour and stir thoroughly with a wooden spoon until it comes together; about 2-3 minutes. Remove from the heat.
- Once the dough has cooled slightly, 5-10 minutes, add in the eggs one at a time. Mix until the eggs are fully incorporated then transfer the dough into a piping bag with a star tip (if you don’t have one just use a plastic bag and snip one of the corners off so you can squeeze the dough out).
- In a pot heat oil to about 350 degrees, fill the pot up halfway with oil.
- Once the oil is hot, pipe in the dough, snip the dough with scissors to form sticks of dough. Fry until golden brown, about 5-7 minutes. Remove and drain the oil then immediately toss in the cinnamon sugar. Repeat until all of the dough is cooked.
- For the chocolate sauce, put the half and half and cayenne into a microwave safe bowl and microwave until hot, about a minute or two depending on your microwave. Pour the hot cream over the chocolate and stir until combined and melted.