• Ellie Gebhardt

sourdough churros with salted sipping chocolate


Sourdough Churros with Salted Sipping Chocolate

Prep Time: 25 min Cook Time: 15 min

For the Sourdough Churros:

  • 1 c. water

  • 1 tbsp vegetable oil

  • ¼ tsp. salt

  • 1 c. sourdough starter, room temp and recently fed

  • 1 c. all-purpose flour

  • oil, for frying

For the Sipping Chocolate:

  • 4 oz good dark chocolate, 65% cacao or above

  • 1 c. whole milk

  • ¼ tsp. sea salt

  1. To make the churros, combine water, oil, and salt in a medium saucepan over high heat until boiling.

  2. Add flour and sourdough starter all at once, then reduce heat to low, stirring continuously to form a sticky ball of dough.

  3. Let the mixture cool slightly. You want the consistency to be between a batter and a dough so you can pipe it. Fill a pastry bag with fluted attachment or a plastic sandwich bag with the churro mixture.

  4. Heat 1/2 inch oil in a deep skillet over medium-high heat. You’ll know when the oil is hot enough when it quickly browns a cube of bread.

  5. While the oil heats, make the sipping chocolate. In a double boiler or microwave, heat the cholate until melted. Keep the heat at medium-low.

  6. Add the milk and stir frequently until the mixture thickens, 5-10 minutes.

  7. Transfer to mug or serving dish and sprinkle sea salt on top.

  8. Once the oil for the churros is heated, carefully pipe a few lines into the oil, turning after thoroughly browned, 1 minute or so.

  9. Drain churros on paper towel, and serve immediately, dipping in salted chocolate. Enjoy!

crispy. tangy. salty. chocolaty.


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