Golden churros, crispy on the outside and soft on the inside, served with a thick, glossy Spanish hot chocolate. A churrería classic, simple to recreate at home.
Ingredients
- 250 g T55 all-purpose flour
- 250 ml water
- 1 pinch fine salt
- 1 tbsp mild olive oil
- 1 l sunflower oil for frying
- 60 g granulated sugar
- 500 ml whole milk
- 200 g dark baking chocolate
- 10 g unsweetened cocoa powder
- 12 g cornstarch
Method
- Bring the water, salt, and mild olive oil to a simmer in a saucepan; the liquid must be quite hot and bubbling slightly.
- Off the heat, dump in the flour all at once and mix vigorously with a wooden spoon until you have a thick, smooth dough that pulls away from the sides.
- Let the dough cool slightly until it can be handled, then transfer it to a pastry bag fitted with a sturdy star tip; the texture should remain dense but pipeable without tearing.
- Heat the sunflower oil in a deep saucepan; it is ready when a small piece of dough rises quickly to the surface, sizzling without browning too fast.
- Pipe strips of dough directly into the hot oil, snipping them with scissors, then fry without overcrowding until the churros are deeply golden, firm, and crispy to the touch.
- Drain the churros on paper towels, then roll them while still hot in the sugar so it adheres to their surface.
- During the frying or immediately after, gently heat the milk with the cocoa and cornstarch, whisking until the mixture begins to thicken.
- Add the chopped dark chocolate to the hot milk and whisk over low heat until you have a glossy, coating chocolate that is thick enough to coat the back of a spoon.
- Serve the churros immediately with the hot chocolate in a bowl, for dipping while they are still crispy.
Nutrition
Per serving
- Energy
- 879.5 kcal
- Protein
- 16.19 g
- Carbohydrate
- 82.59 g
- Fat
- 52.17 g
- Fibre
- 9.04 g
- Calcium
- 175.54 mg
- Iron
- 4.27 mg
- Magnesium
- 110.76 mg
