Sometimes referred to as a Spanish doughnut, Churros are a fried dough snack made of flour, water and salt. Enjoyed throughout Spain, they are normally sold by street vendors who fry them freshly on the street or by churrerías (specialised cafés). Fried in hot oil, they are crisp, fluffy and chewy all at once, with the best way to enjoy them definitely being to dunk them in some accompanying hot chocolate. Normally, served in a coffee cup, the hot chocolate is thick and dark, almost like a chocolate pudding. They are typically eaten as a breakfast or mid-morning snack but they are also often served for ‘merienda’, Spain’s afternoon tea. They are also popular as a hangover cure so it’s not uncommon for some churrerías to open as early as 6am on the weekends in order to service those people just on their way home after a night out.Print
Churros with Hot Chocolate Dipping Sauce
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Cuisine: Desserts
- 300g all-purpose flour
- 350ml water
- 1 tbsp good quality olive oil
- pinch salt
- 1 cinnamon stick
- 1 lemon peel
- 500ml olive oil or sunflower oil for deep frying
- sugar to garnish
- 20ml organic hot chocolate
- 200ml milk
- 125g dark chocolate
- 50g sugar
- 15g cornstarch
- 500ml milk
- Sift the flour into a large mixing bowl and then add the salt.
- In a saucepan, add you water, cinnamon and lemon peel and bring to the boil.
- When the water is boiling, remove the cinnamon and the lemon peel. Make a well in the centre of your flour and then pour the water into your mixing bowl. Beat the water into the flour with a wooden spoon until the resulting mixture is lump-free.
- Continue to beat your mixture until it forms a ball.
- Now, transfer your thick dough ball to a pastry bag with a large star tip and proceed to pipe strips about 15cm in length. With these quantities that should give you approximately 12 churros.
- Heat your olive oil in a deep sided frying pan. Once the oil is hot, proceed to cook your churros in batches, 3 or 4 at a time. Fry until crisp with a nice golden brown colour and then remove with a slotted spoon and drain on the kitchen paper-lined tray.
- Garnish with sugar and then serve immediately, as they are much better warm.
- To prepare the chocolate dipping sauce, firstly in a glass dissolve the cornstarch in 250ml of milk.
- Then, in a sauce pan put the remaining milk (250ml) together with the sugar and bring to a boil over a low heat. Once boiling, add the chocolate and continue to stir whilst it melts.
- Once the chocolate has melted, add the rest of the milk with the cornstarch and continue to stir over a low heat until you have smooth shiny sauce.
You might also want to try your churros sprinkled with some cinnamon sugar. Just mix 2 tbsp of sugar with 3/4 tsp of ground cinnamon.
- Serving Size: 2 people