Ingredients
1cupflourall-purpose
2tspcocoa powderunsweetened
⅓cupbutterreduced-fat
2tbspolive oil
1cupwater
¼cupbrown sugar
2tspred food coloring
½tspsalt
1tsppure vanilla extract
1pclarge egg
¼cupcaster sugar
Preparation
Preheat the oven to 390 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, and cocoa powder. Set aside.
In a medium saucepan, melt the butter and oil together. Add the water, brown sugar, food coloring, and salt; bring to a boil for 5 minutes, mixing occasionally.
Add the flour/cocoa powder mixture to the liquid, stirring with a large wooden spoon until well blended.
Take off heat and allow to cool for 10 minutes, or until just warm to the touch. Add the vanilla and egg and quickly beat until completely incorporated.
Spoon dough into a strong double-lined pastry bag with a large star tip nozzle (or use a cookie press).
Squeeze dough onto a prepared baking sheet in 4-inch length strips, with 1-inch between each churro to allow to expand.
Bake for 10 minutes or until crispy to the touch. Reduce oven temperature down to 350 degrees F, and bake for an additional 7 to 10 minutes to allow the centers to set.
Remove from the oven and coat in sugar immediately.
Serve with Nutella or melted chocolate.
