Churros con Chocolate

Name: Churros con Chocolate
Total time: 30 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 250ml water; 150g all-purpose flour; 1/2 tsp salt; 1 tbsp granulated sugar; 2 tbsp olive oil (plus 500ml for frying); For coating: 100g sugar mixed with 1 tsp cinnamon; For chocolate: 200g dark chocolate (70%), 500ml whole milk, 1 tbsp cornstarch

Crunchy-edged, pillowy fried dough dusted with cinnamon sugar, served alongside a thick, bittersweet drinking chocolate made for dunking.

30 minutes

Serves 1

Dessert

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Prepare the Dough: In a medium saucepan, bring the water, salt, 1 tbsp sugar, and 2 tbsp olive oil to a rolling boil. Remove from heat immediately and dump in all the flour at once.

2
Mix vigorously: Stir the dough vigorously with a wooden spoon until it forms a smooth, cohesive ball that pulls away from the sides of the pan. Let it cool for 5 minutes.
3
Prepare for Piping: Transfer the warm dough into a sturdy piping bag fitted with a large star nozzle (closed star works best for distinct ridges).
4
Make the Chocolate: Whisk the cornstarch into 3 tbsp of the cold milk. In a saucepan, heat the remaining milk and chopped dark chocolate over medium heat, whisking until smooth. Stir in the cornstarch slurry and simmer for 2-3 minutes until thick and glossy. Keep warm.
5
Fry the Churros: Heat the 500ml of frying oil to 190°C (375°F). Carefully pipe 4-inch strips of dough into the hot oil, cutting the dough with scissors. Fry for 2-3 minutes per side until deeply golden and crispy.
6
Coat and Serve: Remove churros with a slotted spoon, drain briefly on paper towels, and toss immediately in the cinnamon-sugar mixture. Serve piping hot with the thick chocolate for dipping.

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