Churros with Chocolate Orange Sauce

Traditionally eaten with coffee for breakfast, these Spanish doughnuts are an impressive dessert for entertaining.


1/2 cup all purpose flour
1/2 tsp. salt
1/2 cup water
1/4 cup butter, cut into pieces
2 large eggs
Vegetable oil, for frying
Icing sugar, for dusting churros
Cinnamon, for dusting churros

Chocolate Orange Sauce
1 cup whipping cream (35 %)
1 cup finely chopped dark chocolate
Zest of 1/2 orange
1 tbsp. orange liqueur
1 tsp. vanilla


Sift flour with salt. Set aside.

Add water and butter to saucepan. Heat over medium heat until mixture comes to a boil. Immediately add sifted flour mixture all at once and stir with a wooden spoon. Remove from heat and continue stirring until mixture pulls away from the sides of the pan. Return mixture to heat. Cook, stirring, until mixture is drier, about 1 to 2 minutes. Remove from heat.

Cool mixture slightly for 5 minutes or beat for 1 minute to cool down faster. Beat in eggs one at a time, beating well after each addition until dough is shiny and smooth.

Add oil to deep fryer or pour enough oil into a deep saucepan to come 2 to 3-inches up sides of pan. Heat oil to 375 degrees F.

Fit piping bag with large star tip. Scrape churros dough into piping bag. Cook churros in batches, carefully, piping mixture into hot oil into desired lengths. Fry until golden brown and cooked through, about 3 to 5 minutes. Transfer to paper towel. Dust with icing sugar and cinnamon. Serve warm with Chocolate Orange Sauce.

Chocolate Orange Sauce
Add chocolate to heatproof bowl. Heat cream until it just comes to a boil. Pour over chocolate. Let stand for 1 minute. Whisk until chocolate is melted and smooth. Add orange zest, orange liqueur and vanilla. Stir to combine.

Yield: 4 to 6 servings.