Ingredients:

  • Churros:
  • 2 cups water
  • 1-3/4 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1/3 cup finely chopped California walnuts
  • 2-1/2 cups sugar
  • 1-1/2 tablespoon ground cinnamon
  • 4 cups olive oil
  • Chocolate sauce:
  • 3 cups milk
  • 1 cinnamon stick
  • 1/3 cup brown sugar
  • 2 teaspoons flour
  • 1/2 cup unsweetened cocoa powder

Preparation:

Churros:

  1. Pour water into a medium saucepan with 1 teaspoon sugar, melted butter and salt; stir with a whisk. Bring to boil and add all the flour and chopped California walnuts.
  2. Stir for about 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a dough. Allow churro dough to cool for 5-8 minutes.
  3. While dough is cooling, preheat oil in large pan or electric skillet over medium heat (180°C).
  4. Mix 2 cups of sugar with 1-1/2 tablespoons ground cinnamon in wide bowl or pie pan. Set aside cinnamon sugar mixture.
  5. Once cooled, put the dough into a pastry bag with a star-shaped tip to form the churros. Pipe the dough out on a cookie sheet in pieces. Cut with scissors if needed.
  6. Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying.
  7. Place 4 to 5 churros in hot oil and fry until golden brown and crispy for about 3 to 4 minutes, turning occasionally.
  8. Drain on paper towels. Roll in cinnamon sugar mixture and serve with hot chocolate sauce.

Chocolate sauce:

  1. In a medium sauce pan, bring milk, cinnamon and brown sugar to a boil.
  2. Remove from heat immediately. Cover and let it stand.
  3. Add flour and cocoa into milk pan and stir well.
  4. Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.