Scrumptious and yummy

Ingredients

Churros:

8 cups vegetable or olive oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon, optional

Hot Chocolate:

4 ounces dark chocolate
2 cups milk
1 tablespoon cornstarch
4 tablespoons sugar

Directions

Heat the oil in a deep frying pan to 360 degrees F.

To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.

Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.

Please Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Ingredients

25 oz (750 gms) white bread flour 

3 1/4 tsp dry active yeast 

10 fluid oz (300 ml) milk 

4 large eggs 6 oz (180 gms)

granulated sugar 7 oz

(200 gr) vegetable shortening powdered sugar for decoration

Preparation:

Mix the yeast with lukewarm milk in a glass measuring cup until dissolved. Place half of the flour into a large mixing bowl. Gradually pour in the milk-yeast mixture while stirring. Mix until the ingredients form a dough. Cover bowl with plastic wrap and place in a warm spot. Allow to rise until the dough has doubled in size, approximately 1 hour. While the dough is rising, remove the eggs from the refrigerator to warm to room temperature.

Once the dough has risen, add the eggs to the dough, one at a time. Use a large spoon or your hands to incorporate the eggs into the dough. Then, add the sugar and stir until the dough absorbs the sugar. Mix in the remaining flour, kneading the sticky dough with your hands for 4-5 minutes - until the dough forms a ball. Cover tightly with plastic wrap and allow to rise 30-45 minutes.

Lightly flour a board. Using a rolling pin, roll out the dough very thin. It will stretch out to cover a board approximately 24 inches square. Using your hands, rub the vegetable shortening on the top of the dough. Then, roll up the dough as if you are making a jellyroll. Then, cut into rounds about 1 inch thick. (It should make approximately 18 rounds.) Transfer rounds to a platter.

Lightly flour the cutting board again. Roll each piece of dough into a long coil or rope, using your hands. Then, roll up each of the coils like a snail shell, making the traditional shape of theensaimadas. (Please see photo.)

Lay down parchment paper and place on cookie sheets or use a baking stone, leaving lots of space between the ensaimadas because they will expand. Allow to rise until they have doubled in size, preferably overnight. The overnight rising time allows further fermentation to occur, adding flavor and size. In fact, the ensaimadas may triple in size.

Heat your oven to 350F (180C) degrees. Bake for 12-15 minutes on the center rack. Remove from oven when browned on top. Allow to cool for 10-15 minutes, then sprinkle with powdered sugar and enjoy!

Recipe Source: This traditional ensaimada recipe was adapted from a recipe posted on El Aderezo, a cooking blog associated with El Norte de Castilla newspaper in Spain.