Description
Churros Con Chocolate is an undeniable Spanish breakfast favorite. Who wouldn’t love to dip crispy cinnamony sticks into a hot chocolate in the morning?
Ingredients
- 1-¼ cup Water
- 1 pinch Salt
- 1 teaspoon Sugar
- ½ cups Unsalted Butter, Cut Into Small Pieces
- 1 cup Plus 2 Tablespoons, All-purpose Flour
- 4 Eggs
- 4 cups Vegetable Oil, For Frying
- FOR THE CINNAMON SUGAR COATING:
- ¼ cups Sugar
- 2 Tablespoons Cinnamon
- FOR THE HOT CHOCOLATE:
- 1 Tablespoon Cornstarch
- 2 cups Milk, Divided
- 7 ounces, weight Dark Chocolate (70% Cocoa)
- 4 Tablespoons Sugar
Preparation
Heat water, salt, sugar, and butter in a saucepan. Meanwhile, sift flour in a bowl. When water reaches a rolling boil, stir in flour and keep stirring until you get a dough. Transfer dough to a bowl. Wait for a minute until it’s not hot anymore.
Beat eggs and stir into the dough. Transfer the dough into a piping bag with a star nozzle.
Heat oil in a deep frying pan to 360°F. Squeeze the strips of the dough into the oil and fry, turning once, until golden. Drain on paper towels. Roll churros in a cinnamon and sugar mixture. Continue with all the remaining dough.
To prepare the hot chocolate for dipping, dissolve the cornstarch in 1 cup of the milk. Set aside. Heat the remaining cup of the milk together with the chocolate in a saucepan. Cook over low heat until chocolate melts. Add cornstarch mixture and sugar and whisk well. Cook for couple minutes more, whisking continuously, until the mixture thickens.
Serve hot chocolate in a cup with some churros alongside. Dip and enjoy!
