Sourdough Churro Bites with Chocolate Dip
Ingredients: For the Churro Bites:
- 1/2 cup (120g) sourdough discard (unfed)
- 1/2 cup (120ml) water
- 1/4 cup (60g) unsalted butter
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1 egg
- Oil for frying (vegetable or canola)
For the Cinnamon Sugar Coating:
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
For the Chocolate Ganache:
- 1/2 cup (120ml) heavy cream
- 1/2 cup (90g) dark chocolate, chopped
Instructions:
- Prepare the Dough:
In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a simmer, then reduce the heat and stir in the flour until the dough forms a smooth consistency. Cook for 1 more minute while stirring. Remove from the heat and let it cool slightly. Stir in the sourdough discard and vanilla. Gradually beat in the egg until the dough is smooth, though still a bit sticky. - Heat the Oil:
In a deep frying pan, heat about 2 inches of oil to 350°F (175°C) for frying. - Fry the Churro Bites:
Transfer the dough into a piping bag fitted with a star tip, or use a spoon for irregular, rustic shapes. Pipe or drop small portions into the hot oil, frying for 2 minutes per side or until golden brown. Remove and drain on paper towels. - Coat with Cinnamon Sugar:
In a small bowl, mix the sugar and cinnamon. While the churro bites are still warm, toss them in the cinnamon-sugar mixture to coat evenly. - Make the Chocolate Ganache:
Warm the heavy cream in a small saucepan, being careful not to bring it to a boil. Pour the warm cream over the chopped dark chocolate and let it sit for 2 minutes. Stir until smooth and creamy. - Serve:
Serve the churro bites warm, with a side of the rich chocolate ganache for dipping. Enjoy the delicious, crispy, sweet treat!
Optional Tip: Add a dash of cayenne pepper to the chocolate ganache for a spicy twist!
This version captures the essence of the original recipe with slight changes in wording and structure.
