Spanish Churros con Chocolate
Crisp ridged Spanish churros dusted with cinnamon sugar and served with thick dark chocolate sauce.
Equipment
- Large saucepan
- Piping bag with star tip
- Deep skillet or Dutch oven
- Candy thermometer
- Small saucepan
Ingredients
Churros
- 1 cup water
- 2 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 4 cups neutral frying oil
- 1/2 cup granulated sugar for coating
- 1 tsp ground cinnamon for coating
Chocolate Sauce
- 2 cups whole milk
- 6 oz dark chocolate finely chopped
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
Instructions
Make the Dough:
- Bring the water, butter, and 1 tablespoon sugar to a simmer in a saucepan. Stir in the flour, baking powder, and a pinch of salt all at once.
- Cook, stirring firmly, until the dough pulls away from the sides and forms a smooth ball, about 2 minutes. Cool for 5 minutes, then transfer to a piping bag fitted with a star tip.
Fry and Coat:
- Heat the oil to 350 F in a deep skillet or Dutch oven. Pipe 4-inch lengths of dough into the oil, snipping with kitchen scissors.
- Fry in batches until golden and crisp, 3 to 4 minutes, turning once. Drain on a rack.
- Mix the coating sugar and cinnamon. Toss the warm churros in the mixture.
Make the Chocolate and Serve:
- Whisk the milk, cornstarch, and sugar in a small saucepan. Cook over medium heat until steaming and lightly thickened.
- Remove from the heat, add the chocolate, and stir until smooth. Serve warm with the churros.
Notes
- Use a star tip for crisp ridges.
- Keep oil temperature steady for even frying.
- Serve the churros immediately for the best texture.
Nutrition
Calories: 520kcalCarbohydrates: 66gProtein: 8gFat: 26gSaturated Fat: 10gCholesterol: 25mgSodium: 170mgFiber: 4gSugar: 33g