Description
Delightful churros made from leftover sourdough, crispy on the outside and soft on the inside, served with a decadent chocolate sauce.
Ingredients
Scale
- 1/2 cup water (120g)
- 6 tablespoons butter (85g)
- 2 tablespoons sugar (27g)
- 1/4 teaspoon salt (2g)
- 1/2 cup all-purpose flour (70g)
- 1/2 cup sourdough discard (140g)
- 2–3 large eggs
- 1/2 teaspoon vanilla extract (3g)
- 6 cups neutral frying oil
- 1/2 cup sugar (105g)
- 2 teaspoons cinnamon (4g)
- 1/2 cup heavy whipping cream
- 1 cup chopped chocolate
Instructions
- In a medium saucepan, combine water, butter, sugar, vanilla extract, and salt. Heat until it reaches a rolling boil, stirring occasionally.
- Remove from heat and add flour and sourdough discard, stirring vigorously until a smooth ball forms.
- Let the dough cool for 5 to 10 minutes.
- Prepare the cinnamon-sugar mixture by mixing the remaining sugar and cinnamon in a small bowl.
- Transfer dough to a mixing bowl and mix in eggs one at a time until glossy and smooth.
- Place the dough in a pastry bag and refrigerate for at least 2 hours.
- Heat frying oil in a large pot to 370°F.
- Pipe 4-inch logs of dough into the hot oil, frying 3 to 4 churros at a time until golden brown.
- Remove fried churros and coat them in the cinnamon-sugar mixture.
- For chocolate sauce, warm the cream and pour over chopped chocolate, stirring until smooth.
Notes
Best served warm with chocolate sauce. Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 2 churros
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg