Churros With Spiced Sugar And Chocolate Dipping Sauce

Spanish in origin, it is still to this day eaten in spain for breakfast. I don't eat much fried foods anymore, but i would eat this. Gleaned from bobby flay, from his show brunch at bobby's, episode: siesta fiesta, pretty much word for word.

Steps

Combine the milk , cream , sugar , vanilla bean and seeds in a medium saucepan , bring to a simmer and cook until the sugar is completely dissolved , about 1 minute.

Remove the pan from the heat , add the chocolate and let sit for 30 seconds.

Whisk the mixture until smooth.

Keep warm.

Put the oil into a large saucepan and heat over medium heat until a deep fry thermometer registers 365 degrees f.

Place several layers of paper towels on a baking sheet and set aside.

Combine the water , butter , 1 / 4 cup sugar , and salt in a medium saucepan over high heat.

Bring to a boil and cook until the butter is completely melted and the sugar is dissolved.

Add the flour , 1 / 4 teaspoon cinnamon and 1 / 4 teaspoon anise seeds and quickly beat with a wooden spoon until a ball is formed and the mixture becomes dry , about 2 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat for one minute to allow some of the steam to escape the mixture .

Ingredients

whole milk, heavy cream, granulated sugar, vanilla bean, bittersweet chocolate, canola oil, water, unsalted butter, sugar, fine sea salt, all-purpose flour, ground cinnamon, anise seed, pure vanilla extract, eggs