Description
Delight in these homemade Chocolate Raisin Churros, a sweet twist on the classic treat using raisin bread and a rich chocolate hazelnut spread. Rolled and fried to golden perfection, then coated in a cinnamon-sugar blend, these churros offer a crispy outside with a gooey, flavorful center. Perfect for a unique dessert or snack.
Ingredients
Churro Rolls
- 1 loaf Sun-Maid Raisin Bread
- 1/2 cup chocolate hazelnut spread
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
For Frying
- Vegetable oil, for frying (about 1 to 1 1/2 inches deep in pot)
Instructions
- Prepare the Bread: Using a sharp knife, carefully remove the crusts from each slice of the raisin bread to create soft, pliable bread pieces perfect for rolling.
- Flatten the Bread: Place each trimmed bread slice on a flat surface and use a rolling pin to press it as flat and thin as possible, making it easier to spread and roll.
- Spread Chocolate Hazelnut: Evenly spread a thin layer of the chocolate hazelnut spread over one side of each flattened bread slice, ensuring flavor in every bite.
- Roll the Bread Slices: Starting from one end, tightly roll up each bread slice with the chocolate spread inside. Place each rolled piece seam side down on a plate to keep them sealed.
- Mix Cinnamon Sugar: In a small plate, combine the granulated sugar and ground cinnamon thoroughly to prepare the coating for the churros.
- Heat the Oil: Fill a small, heavy-bottomed pot with about 1 to 1 1/2 inches of vegetable oil and heat it to 350°F (178°C) for frying.
- Prepare for Draining: Lay two sheets of paper towels on a baking sheet or plate to drain the churros after frying and absorb excess oil.
- Fry the Churros: Using tongs, gently place up to two rolled churros into the hot oil. Fry them until golden brown on all sides, occasionally squeezing them shut with tongs to keep them from opening.
- Drain the Churros: Once browned, remove the churros from the oil, letting excess oil drain, then transfer them onto the paper towel-lined plate.
- Repeat Frying: Continue frying the remaining churros in batches, noting that the oil will become cloudy from cinnamon and chocolate bits and should not be reused afterward.
- Coat with Cinnamon Sugar: After the churros have cooled enough to handle, roll each churro in the cinnamon-sugar mixture, coating them thoroughly for a sweet, spiced finish.
- Serve: Place the coated churros on a serving dish and serve immediately to enjoy their crispy exterior and melty chocolate interior at their best.
Notes
- Ensure the oil temperature stays around 350°F to achieve a crispy texture without sogginess.
- Do not overcrowd the pot while frying; this helps maintain oil temperature and ensures even cooking.
- Use tongs to keep the rolls tightly sealed during frying to prevent the filling from leaking.
- Allow churros to cool slightly before coating to help the cinnamon sugar stick better.
- Do not reuse the frying oil after cooking due to contamination from sugar and chocolate residues.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
