Churros con Chocolate (Fried Dough Sticks with Thick Hot Chocolate)
The Quirky Foodster Team
Ingredients
- Water — 250 ml (1 cup)
- Unsalted butter — 50 g (1.8 oz)
- Salt — 1/4 tsp
- Sugar — 1 tbsp
- Plain flour — 150 g (5.3 oz)
- Sunflower oil, for frying — 1 L (4 1/4 cups)
- Caster sugar, for dusting — 100 g (3.5 oz)
- Dark chocolate (70%), chopped — 200 g (7.1 oz)
- Whole milk — 400 ml (1 2/3 cups)
- Cornflour — 1 tbsp
Method
- Bring water, butter, salt, and sugar to a boil in a saucepan.
- Remove from heat and beat in the flour vigorously until a smooth, thick dough forms. Let cool 5 minutes.
- Spoon dough into a piping bag fitted with a star nozzle.
- Heat oil to 190°C (375°F). Pipe 15cm lengths directly into the oil, frying in batches until golden, about 2-3 minutes per side.
- Drain on paper towels and toss in caster sugar while hot.
- For the chocolate, whisk cornflour into a little cold milk to dissolve, then heat the remaining milk with chopped chocolate until melted.
- Stir in the cornflour slurry and simmer gently, whisking, until thick enough to coat a spoon.
- Serve churros hot alongside cups of the thick chocolate for dipping.
Introduction: Churros con chocolate is a beloved weekend breakfast and late-night treat across Spain, sold from street-side churrerías since the 19th century.
Cultural Background: Churros con chocolate is a beloved weekend breakfast and late-night treat across Spain, sold from street-side churrerías since the 19th century. The thick drinking chocolate for dipping is a Spanish specialty distinct from lighter hot cocoas found elsewhere.
Tips: The dough should be piped immediately after cooling slightly — waiting too long makes it hard to pipe. Keep oil temperature steady for even frying.
Variations: 6 Spain — World Cookbook Project Full Recipes Filled churros (porras) use a thicker, less ridged dough. Some regions add a touch of cinnamon to the sugar coating.
Nutrition: Approx. 480 kcal, 7g protein, 52g carbohydrate, 27g fat per serving.
FAQs:
Q: Can churros be baked instead of fried?
A: Traditional texture relies on frying; baking gives a softer, less crisp result.
Q: Why is the chocolate so thick?
A: Cornflour is used to thicken it to a pudding-like consistency ideal for dipping.
- Water — 250 ml (1 cup)
- Unsalted butter — 50 g (1.8 oz)
- Salt — 1/4 tsp
- Sugar — 1 tbsp
- Plain flour — 150 g (5.3 oz)
- Sunflower oil, for frying — 1 L (4 1/4 cups)
- Caster sugar, for dusting — 100 g (3.5 oz)
- Dark chocolate (70%), chopped — 200 g (7.1 oz)
- Whole milk — 400 ml (1 2/3 cups)
- Cornflour — 1 tbsp
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