- Hi, I'm Alix, and this is my recipe
for chocolate-stuffed churro donuts.
(upbeat music)
You may have seen churro cones,
you may have seen churro bowls,
but have you seen churro donuts?
So this recipe took a little bit of trial and error
and testing to figure out how to execute.
But believe me, they're so delicious.
I still dream of them.
So to start to make these churro donuts,
you're gonna start with a pate a choux, choux pastry.
So first we're gonna melt down the butter, the water,
the sugar, and salt, and get that to a liquid state.
And once that's all melted down,
while the pot is still on the heat,
you're gonna add the flour.
Then you're gonna start to mix,
and you're gonna mix and mix and mix
until you get like a homogenous dough.
Then we're gonna take the pot off of the heat,
and this is because when you start to incorporate your eggs,
you don't want your eggs to cook.
You just want the eggs to incorporate into the dough.
So once you take it off the heat,
you're gonna add the vanilla
and then you're gonna start to incorporate the eggs
one at a time.
You want to make sure that the egg is fully incorporated
each time.
And believe me, your arm is gonna get tired.
Maybe you need to call in a reinforcement.
It just takes a lot of manpower.
Womanpower.
Mixing power.
Arm power.
Look at my guns.
You can do it.
I believe in you.
It's a good workout.
And you earned your donut.
So your choux pastry dough should be all one
like smooth dough.
And I was taught that if you pick it up in our spoon,
you can flip over and it should plop down.
So I call it the plop method.
So now in order to get our churros,
every churro needs to have the classic churro ridges,
I guess I'd call them.
So you're gonna transfer your dough into a piping bag
with kind of like a starrish tip.
So pipe the dough in a circle on a baking sheet,
and then you're gonna top that dough with chocolate chips.
Now we're gonna top the chocolate
with another layer of the churro dough.
Now you want to go a little bit slow here
and make sure that you're completely covering the chocolate,
because if it's exposed,
it's gonna like burst when you're frying.
So you just want to make sure
that you're kind of like going slow enough
to seal those edges up.
But it's not that hard.
Just go slow.
I don't know what makes a donut a donut,
but this is a donut because it's ring-shaped
with a hole in the middle.
So once those are all covered,
you're gonna pop these in the freezer to set.
This will just make your life a whole lot easier.
So you can pop 'em out and throw them in fryer.
So once they are frozen, just take a little knife
to release the churro donut from the baking sheet,
and then you're gonna pop that in the oil.
They'll fry up really nicely.
So then you're gonna transfer these to a rack
to make sure you drain off any of the excess oil.
And now, of course, no churro is complete
without a cinnamon sugar coating.
So you're gonna dip those donuts
right into that delicious cinnamon sugar mixture.
And then you're ready to eat.
You're gonna want to eat these right away while they're hot,
at least, that's what I recommend, so just go for it.
You could eat 'em all if you want.
Anyways, they're delicious.
You should eat 'em.
You should make 'em.
You should subscribe to my YouTube channel.
All of the above.