Enticing sugar churros

dipped in spicy chocolate and chili pepper flamenco sauce

Ingredients

3 cups extra-virgin olive oil

1 cup water

10 tablespoons unsalted butter

1 1/4 cups all-purpose flour

4 large eggs, lightly beaten

Sugar for rolling

1/4 cup heavy cream

1 tablespoon unsalted butter

1/8 teaspoon chili powder, or more to taste

1 cinnamon stick

4 1/2 ounces milk chocolate, chopped

CHURROS

Make the churros. In a heavy-bottomed pot fitted with a candy thermometer, slowly bring the oil to 370°F.

While the oil warms, bring the water and butter to a boil in a medium saucepan. Boil 10 seconds before adding all of the flour at once. Use a wooden spoon to combine the water and flour into a sticky batter that pulls away from the side of the pan. Stir until all the flour is incorporated into the batter. Remove from the heat.

Spoon the batter into the bowl of a standing mixer fitted with a paddle attachment. Beat on low until the batter cools, about 2 minutes. Gradually add the beaten eggs in three or four additions, mixing the dough until smooth after each addition and scraping down the side and bottom of the bowl until all of the eggs are incorporated. You will know if you add too much egg at once if the batter curdles and it takes awhile to beat it back into shape—just keep beating until it no longer looks curdled. The dough should be of a pipable consistency and not too runny.

Cut wax paper into whatever shapes you want the churros to be—rounds, nests, straight strips, etc.—and oil lightly. Using a pastry bag with a large star nozzle, pipe the batter onto the wax paper shapes.

Using tongs, gently lift and place several churros, wax paper and all, into the oil with the churros face down. (Fry in batches so as not to crowd the pan and lower the oil temperature.) Use tongs to lightly dunk the churros for a few minutes, so that the hot oil seeps in between the batter and the wax paper. Continue frying the churros, turning or dipping occasionally to cook them evenly, until they are golden brown, 8 to 10 minutes in total.

Remove the churros from the oil and drain on brown paper towels. Repeat with the remaining batter. Pour sugar onto a tray. Roll the churros immediately in the sugar.

Make the sauce. In a medium saucepan, bring the cream, butter, chili powder, and cinnamon to a simmer. Remove from the heat and let the flavors infuse, about 5 minutes. Remove the cinnamon stick and bring the back to a simmer. Pour over the chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then stir until smooth. Add more chili powder as desired. Serve warm for dipping with the churros.

Quantity: 6 servings

Moshe Radman