Anise Churros with Chocolate Sauce

Russ Myers


These sugar-coated churros are as sweet as candy. We've added both anise seed and extract to the batter to give them a rich, licorice-like flavor. Don't forget to dunk them in a creamy bowl of coffee-infused chocolate for a wonderfully warm Mexican
From: Better Homes and Gardens

pinch tips: Parchment Paper Vs Wax Paper





30 Min


5 Min


Stove Top


1 c
1/3 c
2 Tbsp
packed brown sugar
1/2 tsp
1 c
all purpose flour
1/2 tsp
anise seed, crushed
1 medium
1/2 tsp
almond extract
1/2 tsp
anise extract
vegetable oil for deep-fat frying
1/4 c
granulated sugar
1 c
semisweet chocolate pieces
2/3 c
whipping cream
2 Tbsp
coffee liqueur or brewed coffee

Directions Step-By-Step

In a medium saucepan combine the water, butter, brown sugar, and salt. Bring to boiling over medium heat. Add flour and anise seed all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg, almond extract, and anise extract, beating well with a wooden spoon.
Preheat oven to 300 degrees F. Transfer mixture to a decorating bag fitted with a large open star tip. Line a large baking sheet with waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.
In a deep saucepan heat 3 inches of oil to 375 degrees F. Fry logs, a few at a time, in hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in oven while cooking remaining churros.
In a shallow dish place granulated sugar. Roll warm churros in sugar to coat.
For the chocolate sauce, in a small microwave-safe bowl combine the chocolate pieces and whipping cream. Cook on 100% (high) power for 1 minute. Whisk mixture until all the chocolate is melted and mixture is smooth. Stir in the coffee liqueur. Serve churros with chocolate sauce.

About this Recipe

Main Ingredient: Flour
Regional Style: Mexican