Cook and Scale
Churros con Chocolate
6 servings · 40 min total
Crisp, ridged fried dough pastries dusted in cinnamon sugar, served with thick hot chocolate for dunking — a beloved Spanish treat.
Ingredients
- 2½ dl water
- 50 g butter
- 1 tbsp white sugar
- ½ tsp salt
- 150 g wheat flour
- 2 egg
- 1 l vegetable oil, for frying
- 100 g white sugar, for coating
- 1 tsp ground cinnamon, for coating
- 200 g dark chocolate, chopped
- 2½ dl milk
Contains: Gluten, Milk, Egg, Soy
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the choux dough — Bring the water, butter, sugar and salt to a boil in a saucepan. Remove from heat, add the flour all at once, and beat vigorously until a smooth dough forms.
- 2.
Beat in the eggs — Let cool for 5 minutes, then beat in the eggs one at a time until fully incorporated and glossy. Spoon the dough into a piping bag fitted with a star tip.
- 3.
Fry the churros — Heat the vegetable oil to 180°C (350°F). Pipe 12 cm lengths of dough directly into the hot oil, snipping with scissors, and fry in batches for 4-5 minutes until deep golden and crisp.
- 4.
Coat and serve with chocolate — Drain the churros briefly, then roll in the cinnamon sugar while still warm. Melt the chocolate with the milk in a saucepan over low heat, stirring until smooth and thick. Serve the churros with the hot chocolate for dipping.