I love to experiment and create new recipes. I especially love getting my kids involved in the cooking and food experimentation. Some creations fall totally flat while others are knocked-out-of-the-park-amazing. These chocolate raisin churros definitely fall in the amazing category.
And what’s not to love? Moist and delicious Sun-Maid Raisin Bread gets transformed into chocolatey, crispy churro-esque treats. My kids were so enamored with these beauties that they even helped me make them. Yes, they really are so easy to make that your kids can do it. (Although I was in charge of the frying).
After cutting off the crusts from each slice of raisin bread, you want to use a rolling to flatten each slice as best as you can. There are raisins in these things, and they won’t want to roll out. No worries. Just get them as flat as possible. Add a thin layer of chocolate hazelnut spread and roll it all up.
At this point, the kids will be ready to eat their creation, but if you deep fry these bad-boys instead, well, now you’ve got something special! Fry the rolls until golden brown and roll them in cinnamon sugar. Then tell me how these are way better than a plain ‘old churro?! Am I right?
Chocolate Raisin Churros
1 loaf Sun-Maid Raisin Bread
1/2 cup chocolate hazelnut spread
1/4 cup granulated sugar
2 tsp ground cinnamon
Vegetable oil for frying
- Remove crust from the slices of raisin bread and discard.
- Roll trimmed bread slices with a rolling pin as flat as possible.
- Spread a thin layer of chocolate hazelnut spread onto one side of the flatten trimmed bread.
- Starting from one end, roll up the bread tightly and place on a plate, seam side down.
- Do this with the remaining raisin bread.
- In a small plate, combine sugar and cinnamon and reserve.
- Fill a small pot with approximately 1-1 1/2 inches of vegetable oil and heat to 350ºF/178ºC.
- Place two sheets of paper towels on a small baking sheet or plate.
- Using tongs, place up to two chocolate raisin rolls into the hot oil and fry until golden brown all over. The rolls might try to open up. Use the tongs to occasionally squeeze them shut while they fry.
- When browned all over, drain oil from each churro and transfer onto the plate lined with paper towels.
- Repeat with the rest of the churros until they are all fried. The oil will look a bit messy when you are done from the bits of cinnamon and chocolate, so you can not reuse this oil when done.
- Once cool enough to touch, roll each churro into the cinnamon-sugar and coat all over. Transfer to a serving dish and continue to roll the remaining churros into the cinnamon-sugar.
Laura Bashar blogs at Family Spice, and is the photographer and co-author of the cookbook: Cooking Techniques and Recipes with Olive Oil. She’s also chaos manager of a family of five while soaking up the sun in San Diego, California.