Churros con chocolate

Ingredients

Tap an ingredient to tick it off.

For the churros

• 250 g plain flour
• 250 ml water
• 1 pinch of salt
• Sunflower oil or mild olive oil, plenty for frying
• Sugar for dusting (optional)

For the chocolate

• 200 g dark drinking chocolate
• 500 ml whole milk
• 1 cinnamon stick (optional)
• 15 g sugar (optional)

Preparation

1. 01Boil the waterPut the water with the salt in a saucepan and bring it to a boil.
2. 02Make the doughRemove from the heat, add the flour all at once and mix vigorously with a wooden spoon until you have a smooth, lump-free dough that pulls away from the sides.
3. 03Let it coolLet the dough rest for about 10 minutes so it cools enough to handle.
4. 04Fill the churreraTransfer the dough to a churrera or a piping bag with a thick star nozzle.
5. 05FryHeat plenty of oil to about 180-190 °C and pipe strips of dough of the length you like into it. Fry, turning them, until golden and crisp.
6. 06DrainLift them out with a slotted spoon, drain on kitchen paper, cut with scissors if you wish and dust with sugar.
7. 07Make the chocolateHeat the milk, with the cinnamon and sugar if using, without boiling. Add the chopped chocolate and stir over low heat until it melts and thickens. Serve very hot with the churros.

Variations

• Choux-type dough, with egg and butter, in some home recipes: it turns out fluffier.
• Churros with café con leche instead of chocolate.