Fat Thursday is coooooooooooooomin’!!!!!!! Whoop whoop! DONUTS DONUTS DONUTS! Can you tell how excited I am about this day? I’ve never heard about Fat Thursday until coming to Poland, but now it’s probably one of the best days of the year. There are donuts everywhere! And there are so many types of delicious donuts in the world, it’s crazy. Some of my favorites are churros with chocolate sauce. Fluffy donuts dipped in chocolate sauce. Crunchy on the outside, soft on the inside, all covered with cinnamon sugar. M’s reaction to my home-made churros was that they were better than the ones he had in Spain. I’ve never been to Spain, but this man loves his donuts so I just took that compliment and run with it back to the kitchen. Made another batch of churros.
Insane donut frenzy
On this awesome day, you only get judge if you DON’T have one that day. And the usually question is “how many” ? My number is 3. I can have 3 fat fluffy gooey cream filled pączki until I reach my maximum sugar level. The most common ones are filled with rose jam. Not my favorite, but you have to start with the basics. Then I would have the ones covered with pieces of candied orange peel. I find those sweet-bitter orange bits perfect against the sweetness of the pączki. And the last and most decadent is a chocolate pączki. Pillowy pączki bursting with chocolate cream. YUM! It’s an insane donut frenzy on that day.
Churros with Chocolate Sauce
Churros are obviously more difficult to find in Poland . There’s one restaurant that I know of, that serves them, but it’s just 4 pieces per portion. They are very good, but trust me, 4 is not enough. So what is one suppose to do ? One has to make its own batch of churros with chocolate sauce. There are no special ingredients and there’s no dough rising time needed. The batter is a choux batter (French, read ii as shoe) which takes a few minutes to make. But…sorry, there’s a but …sometimes great recipes require a “but” and some effort. You need a middle size pipping tip, a good quality pipping bag ( don’t try this with just a random sandwich bag) and some patience to pipe them all. Might also get a bit messy. Nevertheless, the results are totally worth it. These churros are like soft clouds of fried batter dipped in chocolate sauce. The sauce is divine. Creamy, with the best flavor of bitter dark chocolate. It perfectly compliments the donuts. I really recommend going for the dark chocolate, to balance the sweetness of the donuts and the cinnamon sugar. For me, a milk chocolate would be way too sweet on top of the donuts.
Take the time at least once and try these insane churros with chocolate sauce, instead of the usual donuts. They are totally worth the effort. Or do good by me and I might make you a portion .
3/4 cup (175 ml) heavy cream
2 tablespoons unsweetened cocoa powder
200 grams 60 or 70 % dark chocolate, roughly chopped
1 tablespoon ground cinnamon (preferably Ceylon)
1 cup (250 grams) granulated sugar
½ cup (120 ml ) milk
½ teaspoon natural vanilla extract
100 grams unsalted butter
pinch of salt
1 cup (180 grams) all-purpose flour, sifted
3 large eggs, at room temperature
2 cups ( 500 ml ) vegetable oil
Yields about 30 churros
- To prepare the sauce, heat the heavy cream up to boiling point. Add the cocoa powder and mix it well then pour it over the chopped chocolate. Let it sit for a few minutes for the chocolate to melt, then stir it well until they are well incorporated and creamy. Put it aside
- In a large bowl or deep dish, mix the cinnamon with the sugar
- To make the choux batter, add the milk, vanilla, butter and pinch of salt and heat them in a saucepan until the butter melts. Add all the flour at once and mix quickly, to incorporate the flour, but only for 30 seconds then take it off the heat. Don’t over mix it or it will split and become greasy.
- Add the mixture in a bowl and spread so it can cool down. When it’s no longer hot, just luke warm, add the egg one by one, mixing after each addition. You can use a mixer to incorporate the eggs, until smooth.
- Fill 3/4 of a pipping bag with the batter. Tightly seal the bag with a rubber, to help you
- In a wider pot, heat the oil on medium to high heat. Test the oil with a bit of batter. It should sizzle immediately. Pipe 5-6 cm long churros (about 4-5 at once, you don’t want to over crowd the pot) and release the batter churro from the piping bag with a kitchen scissor or knife. I find it works faster with a scissor. Fry for amount 1 minute on each side. Place the churros on a napkin to absorb some of the oil then transfer them in the bowl with cinnamon sugar and cover completely
- Serve immediately with the chocolate sauce
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