Churros with hot chocolate
Crunchy fried churros dusted with sugar, for dipping in a thick Spanish hot chocolate.
- 35 min15 prep · 20 cook
- MediumDifficulty
- 730 kcalper serving
Ingredients
- Water250 ml
- Plain flour250 g
- salt1 pinch
- Sunflower oil, for frying1 l
- Sugar, for coating4 tbsp
- Whole milk500 ml
- Dark chocolate150 g
- Sugar, for the chocolate50 g
- Cornflour1 tbsp
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Steps
- 1
Bring the water to the boil with the salt. Tip in all the flour at once and stir hard until you have a smooth, firm dough.
- 2
Let the dough cool slightly, then put it in a churro maker or a piping bag with a star nozzle.
- 3
For the chocolate, dissolve the cornflour in a little cold milk. Heat the rest of the milk with the chocolate and sugar, add the cornflour and stir until thick.
- 4
Heat the oil to 180 °C. Pipe strips of dough straight into the oil and cut them with scissors.
- 5
Fry the churros in batches, turning them, until golden all over. Drain on kitchen paper.
- 6
Roll them in sugar and serve hot with the chocolate.
Tips and questions
- Why do my churros burst in the oil?
- Air pockets in the dough expand in the hot oil. Pipe with a star nozzle, avoid trapped air and keep the oil at 180 °C, not hotter.
- Can I make churros ahead?
- They are best eaten straight away. You can pipe them onto a tray and freeze them raw, then fry from frozen.
Enjoy your meal!
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