Cheater Churros Recipes

CHURROS

Steps:

• To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
• To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
• Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
• Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
• When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
• Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

CHEATER CHURROS

Steps:

• Put the vegetable oil in a large, heavy-bottomed stockpot fitted with a deep-frying thermometer. Heat the oil over medium-high heat to 375 degrees F. Place a cooling rack over a paper towel-lined baking sheet.
• Fit a large piping bag with a small star tip.
• In a mixing bowl, whisk together the pancake mix, cinnamon, salt and nutmeg. Pour in the milk and vanilla extract. Stir vigorously to form a thick dough. Transfer the dough to the prepared piping bag and squeeze to press the dough down towards the tip.
• Carefully squeeze about 3 inches of dough into the hot oil. Use a pair of kitchen shears to trim the end of the churro from the piping bag. Repeat this process to create 3 more churros. Fry the churros, turning occasionally, until golden brown and crispy, 2 to 3 minutes. Lift the churros out of the hot oil and allow any excess oil to drip off. Place the churros onto the cooling rack and continue this process until all of the dough has been fried.
• Place the granulated sugar into a shallow bowl. Dredge the warm churros in the sugar until evenly coated on all sides. Serve with the Chocolate Dipping Sauce.
• Put the fudge, cream, cinnamon, chili powder and salt in a small saucepot. Cook over medium heat, stirring occasionally, for about 3 minutes. The sauce will thicken as it cools.