We’ve chosen another sweet-treat for our summertime recipe this week because, well, we just couldn’t resist – and we’re not sure you’ll be able to either once you’ve seen the recipe! This week we’re making Citrus and Spice Churros with Mocha Sauce. Churros are Spanish-style ridged doughnuts and are always a crowd pleaser – the adults will say “I can’t have any more” and then go on to eat three, and the kids will always say “wow” as churros are so much more exciting than your regular doughnut. The mocha sauce that’s made to accompany the churros sounds delicious and we can’t wait to try it out!
Here’s what you’ll need:
For the mocha sauce…
1 cup milk
1/2 cup espresso beans
1/2 pound milk chocolate, chopped
For the churros…
1 teaspoon sugar plus 1 cup for coating
2 tablespoons unsalted butter
Pinch of salt
1 cup all-purpose flour
3 large eggs
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
Vegetable oil, for frying
Here’s what you’ll need to do:
- Make the mocha sauce: In a small saucepan, bring the milk just to a boil with the espresso beans. Remove from the heat, cover and let stand for 15 minutes. Strain the milk into a measuring cup; you should have about 5 ounces.
- Wipe out the saucepan, return the milk to it and bring just to a simmer.
- Off the heat, stir in the chopped chocolate until melted. Whisk the sauce until smooth and transfer to a bowl. Keep warm.
- Make the churros: In a medium saucepan, combine the 1 teaspoon of sugar with the butter, salt and 1 cup of water and bring to a boil. Off the heat, add the flour all at once and stir until incorporated. Scrape the mixture into a bowl. Using an electric mixer at medium speed, beat in the eggs one at a time until smooth. Add the vanilla and citrus zests. Scrape the batter into a pastry bag fitted with a 1/2-inch star tip.
- In a medium bowl, combine the remaining 1 cup of sugar with the cinnamon and cardamom.
- In a large saucepan, heat 2 inches of vegetable oil to 350°.
- Working carefully and quickly, pipe about eight 3-inch lengths of batter into the hot oil; use a knife to cut between the pieces.
- Fry over moderate heat, turning once, until golden and cooked through, 5 to 6 minutes.
- Using a slotted spoon, lift out the churros and let drain for 10 seconds, then transfer them to the spiced sugar and toss to coat.
- Transfer the churros to a platter and keep warm.
- Repeat with the remaining batter and spiced sugar…
…then serve the warm churros with the mocha sauce! This sounds like the perfect dessert to have after a summer BBQ with all the family. Let us know how you get on if you decide to try out the recipe by leaving a comment below.