Luscious Spanish Brunch Sweet: Churros Con Chocolate

Allergens

Eggs - Dairy

Ingredients

• 1 1/4 cups all
• purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup water
• 3 tablespoons unsalted butter
• 4 eggs
• Canola oil, for frying
• 1/3 cup unsweetened cocoa powder
• 2 cups whole milk
• 1/2 cup granulated sugar
• Pinch of salt
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together flour, 2 tablespoons sugar, and salt set aside.
2. In a saucepan, heat water and butter until melted and warm. Pour this mixture into the dry ingredients, stirring to combine.
3. Beat in eggs, one at a time, until a smooth batter is formed. Transfer to a piping bag with a large star tip.
4. In a deep frying pan or saucepan, heat about 2 inches of canola oil to 350°F (175°C). Pipe churros into the hot oil, cutting them off with scissors when they're about 4 inches long. Fry until golden brown and crispy, turning occasionally. Remove and drain on paper towels. For the Chocolate Sauce:
5. In a saucepan, combine cocoa powder, milk, remaining sugar, salt, and vanilla extract. Heat over medium heat until smooth and thickened.

Chef’s Insight

The secret to perfect churros lies in the texture of the batter - it should be thick enough to hold its shape but still flow easily through the piping bag.

Notes

For an extra touch, serve churros on a platter adorned with fresh flowers and mint leaves.