Spanish Churros with Hot Chocolate

Churros are a traditional Spanish fried pastry sprinkled with sugar and cinnamon that are beloved by many. They are light and fluffy on the inside, and crispy and golden on the outside. Whether enjoyed as a snack or an indulgent dessert with hot chocolate, Spanish churros make a perfect treat. Its very common in cafes in Spain to serve the fried churros with a cup of hot chocolate.

There are mostly two different recipes, one with eggs and one without eggs, this is the more traditional recipe without eggs, because it creates a more plain and crispy end result, with the version with eggs is more sweet and soft, more similar to Portuguese Farturas.

These fried sweets are also very common through Latin America, a lot as a quick street desert, sometimes even filled with jams, chocolate or condensed milk.

Spanish Churros with Hot Chocolate

Servings: 12
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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Spanish churros with hot chocolate is a classic treat from Spain. The combination of crispy fried dough and warm, rich chocolate is a absolutely delicious.

Ingredients

Unleavened Flour – 150gr
Instant Yeast – 1 teaspoon
Salt – One Pinch
Sunflower Oil – 1 tablespoon (5ml)
Water – 250ml
Sunflower Oil – Enough for frying
Sugar – 55g
Cinnamon – 2 teaspoons
Chocolate – 100g (With 67% Cacao)
Cocoa – 10g
Double Cream – 60ml
Milk – 100ml

Directions

Start by combining the flour, yeast and salt in a bowl, mix.
Add the tablespoon of oil and the 250ml of boiling water, beat vigorously for 1 minute until a creamy, sticky mixture is created (if you use a mixer, use only about 15/20 seconds at maximum speed), don’t overmix, just enough to create the dough.

Pour this into a pastry bag with a wide star tip, set aside.
Add the sugar and cinnamon in a large bowl.
Pour the oil into a large frying pan, about 1/3 deep.
When the oil is hot, pour in strips of dough, use scissors to cut them (because the dough is a little sticky), pour in several strips and fry these on both sides until golden brown.

Remove the churros to paper towels, then roll them in the sugar and cinnamon mixture and they are ready, repeat until you run out of dough.

Churros are traditionally served with hot chocolate in Spain, start by joining the chocolate (chopped), cocoa, double cream and milk into a small saucepan and bring it to a medium heat.

Be careful because you don’t want to boil the mixture, a good trick is to let everything melt and then lower the heat to low and stir until the chocolate thickens and becomes super creamy.

Remove from heat and it’s ready to serve, enjoy!

Notes: Some recipes add a bit of sugar do the dough, i wont recommend that, just add a pinch of salt, you want a dough without sweetness, so all the sweetness comes from the outside and you have a nice contrast.

Churros get dry in no time, so they should be eaten no more than 30 minutes after they are made, preferably they should be eaten immediately, of course you can heat them up in the oven, but it’s not the same. Hot chocolate is purely optional just makes something already delicious into even better ;D

Many of the hot chocolate recipes cut down on the chocolate and use cornstarch to make the chocolate creamier, I have no problem with that, my recipe is just a bit more rich but a little less creamy.

This recipe for Spanish Churros with Hot Chocolate was originally created on BakeAfter.com. Esta receita de Churros com Chocolate Quente foi publicada em português no Iguaria.com.