Churros con Chocolate
Crisp ridged churros with thick, dark Spanish drinking chocolate for dipping.
Serves 6
Prep 20 min
Cook 20 min
Ingredients
- 1 cup water
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 cup flour
- 3 cups oil for frying
- 1/2 cup sugar, for rolling
- 1 teaspoon cinnamon
- 2 cups whole milk
- 4 oz dark chocolate, chopped
- 1 tablespoon cornstarch
- 2 tablespoons sugar, for the chocolate
Steps
Step 1. Boil the water, 2 tablespoons of sugar, salt, and olive oil. Stir in the flour until a smooth dough forms. Cool 5 minutes.
Step 2. Pipe 6-inch lengths of dough with a star tip into oil heated to 360°F. Fry for 2 to 3 minutes per side until golden. Drain and roll in cinnamon sugar.
Step 3. Heat 1 3/4 cups of milk with the chocolate and sugar until melted. Mix the cornstarch with the remaining milk, whisk it in, and simmer for 2 minutes until thick.
Step 4. Serve the churros with the hot chocolate for dipping.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.