Churros Con Chocolate (Spanish Churros With Chocolate) Recipe

Churros Con Chocolate (Spanish Churros With Chocolate) Recipe : Churros are a sumptuous breakfast or late-night snack in Spain. A straightforward dough is fried, dusted with powdered sugar, and topped with an opulent melting chocolate sauce infused with star anise and cinnamon.

Churros Con Chocolate (Spanish Churros With Chocolate) Recipe

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Ingredients

Instructions

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Combine the dry ingredients: Blend the flour and baking powder in a mixing basin.

Bring the wet ingredients to a boil: Place the water, extra-virgin olive oil, and salt in a medium saucepan and heat it to medium-high. Heat till boiling.

 

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To mix the dough, remove the pan from the heat and quickly combine the flour mixture with the wet components. After approximately a minute of stirring with a wooden spoon, the dough should come together into a rough ball. Because the dough is very thick, vigorous stirring will require considerable muscle. The dough need to be quite thick—almost like bread dough.

Form the dough: Spoon the dough into a churrera or cookie press (I used a Wilton 1M) fitted with a large star tip when it’s cool enough to handle but still warm. Using either parchment paper or a silicone baking mat, pipe the dough into 8 to 9-inch strips.

Loops can be made (optional) or the churros can be left straight. Pick up one end of each strip and fold it into a teardrop shape that is about 4 inches tall by 2 inches wide to create loops. To seal, press the two ends together. It should yield about sixteen churros. To keep the churros from drying out, cover them with plastic wrap or a damp, clean towel.

Assemble the hot chocolate. In a small bowl, dissolve the cornstarch in two tablespoons of cool milk. Place the remaining milk and spices (if using) in a medium saucepan and cook over medium-high heat until they boil. Using a wooden spoon, stir the milk every so often to avoid burning.

Reduce the heat to low and stir in the cornstarch mixture that was set aside to thicken the chocolate. Cook, stirring regularly, for 2 to 3 minutes, or until slightly thickened. After adding the chocolate, mix continuously until all of the chocolate has melted. While you fried the churros, keep the chocolate heated on the lowest burner setting.

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Heat up the oil by adding two inches of frying oil to a heavy-bottomed saucepan or Dutch oven. Heat the oil over medium heat to 425°F. To check the temperature, use an instant-read thermometer or a deep-fry thermometer and check it on a regular basis.

Get a platter ready with paper towels on it. Spread a few layers of paper towels on a platter. Place next to your stove with a slotted heat-resistant spoon or a spider.

To fry the churros, gently lift one formed churro off the parchment paper with your hand and place it gently into the heated oil. In this manner, add 3 or 4 churros at a time. Fry for approximately a minute on each side, or until the edges are golden brown. Utilize the spider to remove the  churros and place them on the paper towels to drain. Sprinkle the churros generously with granulated sugar while they’re still warm and set aside to cool slightly.