👨‍🍳 步驟

1. 1

   Prepare the dough: In a medium saucepan, combine the water, butter, 100g granulated sugar, and 2 tsp cinnamon. Heat over medium-high heat, stirring occasionally, until the butter is melted and the mixture just begins to boil. Remove from heat immediately.

   ⏱️ 5 minutes
2. 2

   Add the sifted flour all at once to the hot liquid. Stir vigorously with a wooden spoon or heatproof spatula until a smooth, thick paste forms and the mixture pulls away from the sides of the pan. Continue to cook, stirring constantly, for about 1-2 minutes to dry out the dough slightly.

   ⏱️ 3 minutes
3. 3

   Transfer the dough to a heatproof bowl. Let it cool for about 5-10 minutes, stirring occasionally, until it's warm to the touch but not hot. This is crucial to prevent cooking the eggs.

   ⏱️ 10 minutes
4. 4

   Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look separated at first, but keep beating until it becomes smooth, glossy, and forms a cohesive mass. You should be able to lift a spoonful of dough and have it hold its shape.

   ⏱️ 5 minutes
5. 5

   Prepare for frying: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to 180°C (350°F). Use a thermometer to ensure accurate temperature. While the oil heats, combine the 100g granulated sugar and 1 tsp cinnamon in a shallow dish or plate for rolling the churros.

   ⏱️ 10 minutes
6. 6

   Prepare the piping bag: Fit a piping bag with a large star tip (such as an 8-point star tip). Spoon the churro dough into the piping bag. When the oil reaches the correct temperature, carefully pipe strips of dough, about 10-15 cm (4-6 inches) long, directly into the hot oil. Cut the dough with kitchen shears or a knife at the point of piping.

   ⏱️ 5 minutes
7. 7

   Fry the churros in batches, being careful not to overcrowd the pot, which can lower the oil temperature and result in greasy churros. Fry for 3-5 minutes per side, or until they are deep golden brown and puffed up. Use a slotted spoon or spider strainer to turn them and remove them from the oil.

   ⏱️ 10 minutes
8. 8

   Drain the fried churros on a wire rack set over a baking sheet or on paper towels. While still warm, gently roll them in the prepared cinnamon-sugar mixture until evenly coated.

   ⏱️ 2 minutes
9. 9

   Prepare the dipping sauce: In a small saucepan, heat the milk with pieces of Mexican chocolate over low heat, stirring constantly, until the chocolate is melted and the sauce is smooth and slightly thickened. Do not boil.

   ⏱️ 5 minutes
10. 10

    Serve the warm churros immediately with the hot chocolate dipping sauce.

    ⏱️ 1 minute