Crispy Fried Dough with Chocolate — Churros con Chocolate
Madrid breakfast classic, crisp fluted fried dough sticks served with a thick cup of melted dark chocolate for dunking.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 240ml water, 40g butter, 2 tsp caster sugar, and pinch of salt in a saucepan. Sift 160g plain flour. Chop 100g dark chocolate. Measure 360ml milk and prepare cornflour slurry ingredients. Fill piping bag with large closed star nozzle.
Boil
Heat water mixture over medium until butter melts and mixture reaches rolling boil, 2–3 minutes. Remove from heat, add all sifted flour at once, beat vigorously 1 minute until smooth ball forms and pulls cleanly from pan sides. Cool 5 minutes.
Build
Beat 2 eggs into cooled dough one at a time until glossy, smooth, and drops reluctantly from spoon. Transfer to piping bag fitted with star nozzle. Dough should be thick and pipeable.
Fry
Heat 1000ml sunflower oil to 180°C in a deep pan—bread cube should brown in 30 seconds. Pipe 12cm dough lengths directly into hot oil, cutting at nozzle with scissors. Fry 3–4 at a time (working in batches), 3–4 minutes total per batch, turning, until deep golden and crisp. Drain 30 seconds on kitchen paper.
Crisp
Toss hot drained churros in 1/4 cup caster sugar so it sticks. Set aside on warm plate. Whisk cornflour and 2 tsp sugar with 1/4 cup milk to a smooth slurry.
Simmer
Combine remaining 1 1/4 cup milk, 100g chopped chocolate, and pinch of salt in a saucepan. Heat over medium-low, whisking, 3–4 minutes until chocolate melts and mixture steams. Whisk in cornflour slurry, cook 2 minutes more until glossy and thick.
Plate
Pour thick chocolate into small cups. Arrange 12 churros on warm plates alongside. Serve immediately—dunk each churro deep into chocolate before eating.
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