Churros con chocolate
40 min809 kcal each
Crisp fried dough sticks dipped in thick hot chocolate — the Spanish weekend breakfast and late-night treat.
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Plan this recipeIngredients
for 4 servings- Plain flour250 g
- Water250 ml
- Sunflower oil, for frying1 l
- Sugar40 g
- Whole milk500 ml
- Dark chocolate (70–85%), chopped150 g
- Cornflour20 g
- Salt½ tsp
Method
Prep 15 min · cook 25 min- Bring the water to the boil with the salt, tip in the flour all at once and beat with a wooden spoon to a smooth, stiff dough. Leave to cool for 10 minutes.
- Spoon the dough into a piping bag with a large star nozzle.
- Heat the oil to 180 °C. Pipe strips of dough into it, cutting them with scissors, and fry for 2–3 minutes, turning, until golden. Drain on paper.
- For the chocolate, dissolve the cornflour in a little of the cold milk. Heat the rest of the milk with the chocolate and half the sugar, stirring, until melted.
- Stir in the cornflour and simmer for 2–3 minutes, stirring, until thick enough to coat a churro.
- Roll the churros in the remaining sugar and serve with the chocolate for dipping.
Nutrition
per servingCal
809
Protein
13g
Carbs
86g
Fat
46g
Of 26g of sugar per serving, 19g is added sugar.
Of 46g of fat per serving, 14g is saturated.
