Spanish Churros with Hot Chocolate
Light and airy fried dough sticks rolled in cinnamon sugar served alongside an intensely thick Spanish-style drinking chocolate for dipping. It is the ultimate Spanish breakfast or late-night indulgence that cannot be improved upon.
Golden fried Spanish dough sticks dusted in cinnamon sugar served with rich thick dipping chocolate.
Nutrition per serving
Ingredients
Dough
Fat
Coating
Sauce
Instructions
Make the Churro Dough
In a large bowl, combine the flour and salt, then pour in the boiling water all at once and stir vigorously with a wooden spoon until a smooth thick dough forms with no lumps. Let it rest for 5 minutes to cool slightly.
Heat Oil and Pipe the Churros
Heat the vegetable oil in a deep pot to 180 degrees Celsius. Transfer the dough to a piping bag fitted with a large star-shaped nozzle and pipe 15cm lengths of dough directly into the hot oil, cutting with scissors.
Fry Until Golden
Fry the churros in batches for 3 to 4 minutes per side, turning once, until they are deeply golden brown and cooked through. Do not overcrowd the pot as it drops the oil temperature and makes the churros greasy.
Coat and Make Dipping Chocolate
Drain the churros on paper towels, then immediately roll them in the cinnamon sugar mixture while still hot. Melt the dark chocolate with a splash of warm cream over a double boiler and stir until glossy for dipping.
Substitutions
Common mistakes
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