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RecipesCorn OilVegetable Oil
By February 18, 2022March 10th, 2022No Comments

Churros with Chocolate Dipping Sauce

With Mazola® Corn Oil

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SERVING SIZE

1 DOZEN

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TOTAL TIME

45 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • For frying, Mazola Corn Oil

Churros:

  • 3/4 cup water
  • 2 tablespoons Mazola Vegetable Oil
  • 2 tablespoons sugar, divided
  • 3/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s Traditional Yeast
  • 1/4 cup warm water (100°F to 110°F)
  • 2 eggs
  • Cinnamon sugar (optional)

Chocolate Sauce:

  • 1 tablespoon Fleischmann’s Corn Starch
  • 1/4 cup sugar
  • 2 cups milk
  • 3/4 cup dark chocolate chips

Instructions:

  1. Line a baking sheet with 3 or 4 layers of paper towels.
  2. Place a large deep sided, heavy skillet on the stove top and add oil until 1/2 to 3/4-inches deep.
  3. Assemble pastry bag with star tip (1M), cookie press or churro press.
  4. Combine 3/4 cup water, oil, 1-1/2 tablespoons of the sugar and salt in a deep sided saucepan over medium high heat.
  5. Stir to combine and bring to a boil.
  6. Reduce heat to medium, add flour and stir well using a wooden spoon.
  7. Continue to stir and cook for 1 minute or until dough is very stiff and forms a ball; remove from heat and allow to cool for 5 to 10 minutes.
  8. Add yeast and remaining 1-1/2 teaspoons sugar to the 1/4 cup warm water, stir to dissolve and set aside.
  9. Add eggs one at a time to the dough in a medium bowl.
  10. Beat with an electric mixer on medium-high speed for 1 to 1-1/2 minutes.
  11. Dough may appear lumpy at first. Pour in the yeast mixture and continue mixing for 1 to 2 minutes or until the dough is very smooth; dough should be very thick and sticky.
  12. Heat oil over medium heat to 375°F.
  13. Transfer the dough using a rubber spatula into the pastry bag or cookie press fitted with a star tip (1M works best).

**NOTE: Do not substitute any other shape or tip. Churros can explode when cooked in hot oil if not star-shaped.

  1. Pipe the dough into the hot oil in 6-inch long strips.
  2. Fry in batches of 3 or 4 at a time allowing oil temperature to recover between batches.
  3. Cook for 1 to 2 minutes per side or until golden brown.
  4. Transfer cooked churros onto prepared baking sheet to cool.
  5. Sprinkle with cinnamon sugar, if desired.
  6. In a saucepan combine sugar, corn starch, and milk.
  7. Turn heat to medium high, stirring constantly bring to a boil ( approx. 5-8 minutes) and allow to boil for one minute.
  8. Remove from heat and stir in chocolate until melted and very smooth.
  9. Serve with warm churros.
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