Churros with hot chocolate
Indulge in the Spanish classic Churros con Chocolate Caliente! This easy-to-follow recipe features crispy churros dusted with cinnamon and a rich, velvety hot chocolate for dipping. Made with simple ingredients like butter, flour, eggs, and dark chocolate, plus a hint of orange zest for extra zestiness. Perfect for a cozy dessert or a festive treat!
Cook time 15 min
Prep time 15 min
Ingredients:
1 tsp cinnamon1/2 cup butter
1 cup water
1 cup all-purpose white wheat flour
3 eggs
2 tbsp orange zest
2 tbsp corn flour
4 cups milk (1% fat)
1 cup dark chocolate
Churros con chocolate caliente, or churros with hot chocolate, is a beloved treat in Spanish-speaking countries. This delightful combination of crispy, cinnamon-sugar-coated doughnuts accompanied by a rich, velvety hot chocolate is perfect for breakfast, dessert, or a comforting snack. Our recipe includes a hint of orange zest, adding a unique and refreshing twist to this classic dish.
Instructions:
1. In a medium saucepan, add the water, butter, and a pinch of salt. Heat over medium heat until the butter melts and the mixture begins to simmer.
2. Reduce the heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2-3 minutes.
1. Remove the pan from the heat and let the dough cool for about 5 minutes.
2. Once slightly cooled, add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
3. Stir in the cinnamon and orange zest until fully incorporated.
1. Transfer the dough to a piping bag fitted with a large star tip.
2. Preheat oil in a deep fryer or a heavy-bottomed pot to 375°F (190°C).
1. Pipe 4-6 inch strips of dough directly into the hot oil, cutting the end with scissors.
2. Fry in batches, not overcrowding the pot, until golden brown and crispy, about 2-4 minutes per batch.
3. Remove the churros with a slotted spoon and drain on paper towels. Sprinkle with additional cinnamon and sugar if desired.
1. In a small bowl, mix the corn flour with a few tablespoons of milk to create a slurry.
1. In a medium saucepan, heat the remaining milk over medium heat until it begins to steam, but do not let it boil.
2. Add the corn flour slurry to the milk and stir continuously until it thickens slightly, about 3-5 minutes.
1. Add the dark chocolate to the thickened milk mixture. Stir constantly until the chocolate is fully melted and the mixture is smooth and thick, about 5 minutes.
1. Pour the hot chocolate into individual cups.
2. Serve immediately with the churros on the side for dipping.
Tips:
- Consistency of Dough: Make sure your churro dough is smooth and lump-free before piping to ensure even cooking and perfectly shaped churros.
- Hot Chocolate Thickness: For an extra thick and rich hot chocolate, cook the mixture a little longer while stirring continuously until it reaches your desired consistency.
- Oil Temperature: Maintain a consistent oil temperature around 375°F (190°C) for frying the churros to ensure they cook evenly and achieve a crispy exterior.
- Piping the Churros: Use a star-shaped piping tip to create the classic ridges on the churros, which help them cook evenly and hold more cinnamon-sugar coating.
- Serving Suggestions: Serve the churros immediately after frying for the best texture, and pair them with the hot chocolate while it’s still warm and creamy.
Enjoy your scrumptious churros con chocolate caliente! The crispy, golden churros dipped in luscious hot chocolate offer a delectable and satisfying experience. Share this delightful treat with family and friends, and marvel at how this simple yet delicious recipe brings a touch of Spanish flair to your kitchen.
Nutrition per serving
6 ServingsCalories 340kcal
Protein 15g
Carbohydrates 45g
Fiber 5g
Sugar 18g
Fat 36g
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