Chocolate and churros
- April 2011
- Serves 6
- Hands on time 10 mins, plus 4-5 mins cooking time per batch
This is our version of the classic Spanish breakfast recipe, a combination of doughnut-like churros with thick hot chocolate.
- 52.7g (25.9g saturated)
- 49.1g (31.4g sugars)
- 200g good-quality dark chocolate
- 3 tbsp golden syrup
- 200ml double cream
For the churros
- 75g unsalted butter
- ¼ tsp salt
- 125g plain flour, sifted
- 3 large free-range eggs, beaten
- Sunflower oil for frying
- 2 tbsp ground cinnamon
- 2 tbsp caster sugar
- Break the chocolate into pieces and heat gently in a small pan with the syrup and cream, stirring now and then, until mixed. Keep warm.
- For the churros, heat 250ml water and the butter in a non-stick pan until boiling vigorously. Tip in the salt and flour, then beat for 2-3 minutes until the mixture thickens and forms a ball. Remove from the heat and gradually beat in the eggs to make a smooth, thick batter.
- Heat 5-8cm oil in a deep pan or wok. The oil should reach 180°C on a thermometer (when a cube of bread turns golden in 15 seconds). While it heats, mix the cinnamon and sugar on a large plate.
- Spoon the batter into a piping bag fitted with a large star-shaped nozzle. Carefully pipe the mixture directly into the pan, cutting it off at the nozzle with a knife to give roughly 12cm lengths. Cook for 2 minutes on each side until cooked through and golden, then remove with a slotted spoon and drain on kitchen paper.
- While still warm, roll the churros in the cinnamon sugar. Pour the chocolate into small cups or dipping bowls and serve.
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