This particular variety of churro is the one I am most familiar with. When I initially sampled churros in North America, I was slightly put off by the taste of cinnamon sugar-coated versions that are commonly found at Costco, Disney theme parks, and various street fairs. As a result, I rarely purchased them.
The churros that I adore are the ones produced by Dulcinea Cafe during the 1990s. Dulcinea began as a pasteleria, and the location I first visited in the 80s was near the old Rizal Theater in Makati. Their menu features Churros con Chocolate, which happens to be one of their most popular items. When my husband and I were dating, he would consistently order Churros con Chocolate from Dulcinea, as it is his favorite.
During the Covid lockdown, when we seldom went out, I discovered that churros are simple to prepare.
To make the dough, boil one cup of water and a pinch of salt in a saucepan. Before the water starts boiling, add 1 cup all-purpose flour and 1 tsp baking powder and stir vigorously until it forms into a ball and comes away from the sides of the pan. You can add additional flour if you believe the mixture is too sticky. Allow it to cool for approximately 10 minutes.
Once the dough has cooled, transfer it to a pastry/piping bag with a star-pointed tip. Heat some olive oil in a deep skillet until it reaches the appropriate temperature. Pipe the dough directly onto the hot oil and snip the ends as you go. Exercise extreme caution while frying to prevent injuries or burns. Fry until the churros are golden brown, flipping them halfway through the process.
For an indulgent accompaniment to the churros, consider serving them alongside a rich and velvety dark chocolate dip. To prepare the hot chocolate dip, heat one cup of milk in a saucepan until small bubbles begin to form along the sides. Next, add 100g of chopped dark chocolate that is at least 70% cocoa solids, and stir until the chocolate has melted and the mixture is smooth. Sweeten the dip to your liking with one tablespoon of sugar or to taste.
