National Dishes of the World

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Churros with chocolate
Photo: Joy, CC BY 2.0, Wikimedia Commons

dessert vegetarian

Churros with chocolate

churros con chocolate

Crisp fried sticks of choux-like dough, dunked in thick hot drinking chocolate.

Eaten in: Mexico, Spain

Prep
15 min
Cooking
25 min
Resting
10 min
Total
50 min
Servings
4

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About the dish

Churros are sticks of a simple dough of flour, water and salt, piped through a star nozzle straight into hot oil. Once fried they are crisp outside and soft inside, and their ridged shape is perfect for catching sugar and chocolate. In Spain they are eaten for breakfast or an afternoon snack in churrerías and cafés, dipped in a cup of thick drinking chocolate, and also in the early hours after a night out, especially on New Year's Day. They are sold at fairs and fiestas too, in paper cones. In Latin America churros filled with dulce de leche are popular.

Main ingredients

  • wheat flour
  • water
  • salt
  • frying oil
  • dark chocolate
  • milk

Mexico: In Mexico churros are rolled in cinnamon sugar and dipped in thick hot chocolate; they are sometimes filled with cajeta.

Spain: In Madrid, thicker porras are eaten alongside slim churros; in Andalusia similar dough is fried in a long spiral.

More: Wikipedia (pl) Wikipedia (en)

Recipe

Churros with chocolate

https://foodmap.ominuvo.com/dish/churros

Ingredients

4 servings

4 servings

Method

  1. Bring the water to the boil with the oil and salt, take off the heat, tip in all the flour at once and beat hard with a wooden spoon until you have a smooth, firm ball of dough. Leave for 10 minutes.

  2. Transfer the dough to a sturdy piping bag fitted with a large star nozzle.

  3. For the chocolate, mix the cornflour with a little cold milk. Heat the rest of the milk with the sugar, add the broken chocolate and, once melted, the cornflour. Cook, stirring, for 3–4 minutes until thick.

  4. Heat the oil in a wide pot to 180°C. Pipe the dough straight into the oil in lengths of about 12 cm, snipping them off with scissors.

  5. Fry the churros in batches for 2–3 minutes, turning, until golden. Drain on kitchen paper and roll in sugar.

  6. Serve at once with a cup of hot chocolate for dipping.

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