This churros recipe will comfort you on those jowa-less rainy days

Ever wanted comfort food that made you feel all warm and sweet inside, as if you had a jowa for cuddle weather? Look no further than this easy churros recipe. It’s sweet, it’s got a crunch, it’s got chocolate, it’s already perfect. Who needs a cuddle buddy?

Follow this recipe and you’ll have yourself that same kilig feeling but without having to share any food (they’re all yours, besh, we know you’re gonna eat them all).

You will need:

For the batter:
1 cup water
1 cup milk
1/2 cup butter (or you can measure 7-8 tablespoons)
1 teaspoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt (if you’re using unsalted butter)
1 cup flour
4 eggs

For frying and tossing in sugar after:
Vegetable oil deep enough for your pan (I personally like them to be peeking out a bit at the top so it’s easier to flip them)
3 tablespoons sugar, 2 tablespoons cinnamon (or to taste, really)

For the chocolate sauce:
1 cup heavy cream
1/2 cup semi-sweet chocolate

1. In a pot or deep pan, heat up water, milk, sugar, vanilla extract, salt, and butter until it reaches a hard simmer (not so much a boil, wait for it to froth a lot but not necessarily bubble). Take it off the heat when this happens and add the flour right away until it’s well-incorporated.

2. As soon as flour has incorporated into your mixture, bring it back on the heat until it comes together into a smooth ball–some cracks are fine, it’ll smooth out when you mix. The bottom of your pan should have a thin white film at the bottom when the dough comes together.

3. Take it off the heat and place it into a mixing bowl. Make sure you let it cool first. Doing this will ensure that your eggs don’t scramble when you add them later (Remember: If it’s too hot, it’ll cook the eggs). You can mix it a bit with an electric mixer to get the heat to dissipate, as well.

4. When there’s no longer steam rising from the dough, carefully incorporate eggs one by one, mixing immediately after adding in order to make sure the eggs are well-incorporated.

5. Mix until the dough is very smooth and creates a tail when you lift up the mixer.

6. Start to heat up your oil. It should be hot enough that when you drop in a bit of dough, it should rise to the surface within 3 seconds.

7. Place a piping bag into a glass so that spooning the mixture into the bag is easier. Use a star tip to get the churro ridges right. Spoon in your dough while you wait for the oil to heat up. Ensure that the dough doesn’t leak out of the other side of the bag by pressing down gently.

8. When oil is hot enough, pipe your dough into the oil and cut with scissors at your desired length. Do this as many times as you like but don’t overcrowd the pan. Make sure to turn them in the pan for even browning–it should only take less than 2 minutes. If your churros begin to bubble on their surface, your oil is too hot.

9. Fish them out with a spider and place on a plate with a paper towel to absorb excess oil and to let cool off a bit.

10. While the churros are cooling, mix your cinnamon and sugar very quickly and dip the churros while warm but not too hot. The warmth will ensure the cinnamon sugar really sticks.

11. Heat the cream in the microwave but make sure it doesn’t boil. If it begins to bubble, take it out. Add the chocolate chips/chunks and let them sit in the hot cream for about half a minute before beginning to mix.

12. Arrange churros and chocolate sauce and serve. Enjoy!

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