Ingredients
Method
Make Churro Dough
- In a medium saucepan, whisk together 125 g sourdough discard and 125 g milk or water until completely smooth. Whisk in ½ teaspoon fine sea salt and 15 g granulated sugar. Add 50 g unsalted butter and and heat over medium until the butter melts.
- Once the butter has melted, add 125 g all-purpose flour all at once. Keep cooking while stirring constantly until the mixture resembles mashed potatoes and leaves a film on the bottom of the pan.
- Transfer to a mixing bowl or a stand mixer fitted with the paddle attachment. Leave to cool for 5-10 minutes (you can speed the cooling up by running the stand mixer for a couple of minutes). Whisk together 2 large eggs, and start adding them gradually to the dough while mixing.
- Once the dough starts to loosen up, start checking for the consistency: dip the paddle or spatula into the dough and lift up. If the dough hangs off in a smooth V, you've added enough egg. If it's still chunky, add a little more egg and check again. You might not have to add all of the egg! If you add too much egg, you can't fix it by adding more flour because all of the flour in the dough needs to be pre-cooked.
- Transfer the dough to a piping bag fitted with a 1/2" French star piping tip. Store the dough in the fridge for up to 2 days if you won't be frying it right away.
- Make the cinnamon sugar: In a large enough bowl to coat your churros, whisk together 50 grams granulated sugar and 1 teaspoon ground cinnamon and set aside.
Fry the Churros
- To make straight churros: Line a baking sheet with a sheet of parchment paper or a silicone baking mat. Pipe a line of churro dough, and when it's as long as you like pinch the piping tip against the baking sheet to cleanly break the dough. Cover the baking sheet and freeze until the raw churros are firm (at least 1 hour).When ready to fry, preheat the oil (at least 2"/5 cm deep) in. a deep fryer or large heavy-bottomed pot to 375˚F (190˚C). Carefully drop a few frozen raw churros into the hot oil, being careful not to overcrowd the pot or deep fryer. Fry about 4-5 minutes on the first side. Use a pair of forks to carefully flip to the other side and cook for another 2–3 minutes (or until golden brown on both sides). Carefully lift out of the oil and allow excess oil to drip off. Drain on a few sheets of paper towel or on a wire rack set over a baking sheet. Coat in cinnamon sugar while still warm.
- To make curly churros: Preheat the oil (at least 2"/5 cm deep) in. a deep fryer or large heavy-bottomed pot to 375˚F (190˚C). Carefully pipe some churro dough directly into the hot oil. When it's as long as you want it, use a clean pair of kitchen scissors to snip the dough off. Pipe a few more churros into the oil, but be careful not to overcrowd the pot or deep fryer.Fry for 2–3 minutes per side, or until golden brown. Carefully lift out of the fryer and allow excess oil to drip off. Drain on a few sheets of paper towel or an a wire rack set over a baking sheet. Coat in cinnamon sugar while still warm.
Spiced Chocolate Dip
- Place 60 grams dark chocolate in a small heat-proof and microwave-safe bowl. Gently warm up 60 grams heavy cream until steaming (you can microwave it for about 30-45 seconds) and pour it over the chocolate. Leave it for 1–2 minutes to give the chocolate a chance to melt.
- Start whisking the chocolate and heavy cream together. If there are any stubborn bits of chocolate that still haven't melted, you can pop the bowl into the microwave for 15-30 seconds. Whisk together until smooth and glossy.
- Add ¼ teaspoon ground cinnamon, pinch cayenne, and ½ vanilla extract (if using).
Tajín Dipping Sauce
- Add 60 g mango, 2 teaspoons brown sugar, and ½ teaspoon Tajín to a small saucepan. Heat over medium until the mango softens up. Use a stick blender or transfer to a blender, and blend until smooth. Transfer to a bowl and whisk in ½ teaspoon vanilla extract and ½ teaspoon vanilla extract (if using).
Dule de Leche
- Pour some of 1 can dulce de leche into a small bowl to serve.