Churros con Chocolate — Madrid breakfast at home
Crisp ridged churros with thick drinking chocolate. The dough is a simple choux; a star nozzle helps, but even spooned strips fry up beautifully.
Prep 20 minCook 20 minServes 4medium
470
Calories
7g
Protein
58g
Carbs
22g
Fat
Approximate, per 4 churros with a cup of chocolate (~150g). Values vary by recipe and portion.
Ingredients
- ·250 ml water, 1 tbsp sugar, ½ tsp salt
- ·150 g plain flour
- ·1 tbsp olive oil
- ·Sunflower or olive oil for frying
- ·Sugar + cinnamon for dusting
- ·200 g dark chocolate + 250 ml milk + 1 tsp cornflour (for the chocolate)
Method
- 1
Boil water with sugar, salt and olive oil. Tip in the flour at once and stir to a smooth ball; cool 5 minutes.
- 2
Pipe 10 cm strips (star nozzle) into 180°C oil. Fry 2–3 minutes until deep golden. Drain, dust with cinnamon sugar.
- 3
For the chocolate: warm the milk, whisk in chopped chocolate and the cornflour slurry; simmer until thick enough to coat a spoon.
- 4
Serve churros hot with the chocolate thick in small cups — dip, do not pour.
Rather eat it out? Where to order Churros
14.4(10,422)