Ingredients
The following ingredients have 4 Servings
- 2 1/4 cups water
- 8 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons red velvet emulsion
- 2 tablespoons cocoa powder
- 2 1/4 cups all-purpose flour
- 1 large egg (room temperature)
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 oz dark chocolate
- 1/4 cup Nutella
- 3 – 4 tablespoons heavy cream (or milk, more as needed)
- 3 oz cream cheese (room temperature)
- 3 tablespoons unsalted butter (room temperature)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3 – 4 tablespoons heavy cream (or milk, more as needed)
Instruction
- In a large saucepan, add the water, butter, and salt. Heat until simmering and the butter is melted.
- Stir in the vanilla extract and red velvet emulsion.
- Add in the cocoa powder and flour and mix until it is well combined and it forms a ball of dough. Allow to cool slightly so it is just warm to the touch and not hot.
- Mix in the egg and beat well until it is fully incorporated. It may seem as though it will not incorporate, but keep on mixing and it will!
- It a large piping bag with a large star tip. Fill with the churro dough.
- Mix together the sugar and cinnamon together and spread on a plate.
- Line a wire rack with a double layer of paper towels.
- Heat a large cast iron skillet or deep fryer with oil, at least 2 inches deep.
- Bring the heat of the oil to 400 degrees F.
- Pipe 6 inches of the dough directly into the oil, Use a pair of scissors to cut the dough from the piping tip if needed.
- Fry on both sides for about 2 minutes each.
- Make sure you do not over fill the pan as it will lower the oil temperature too much and will make the churros bump into each other and cause them to curl up.
- Place on the wire rack for a minute to clear of excess oil, then lightly coat with the cinnamon sugar mixture.
- Place on a clean plate.
