Spanish Brunch Delight: Churros Con Leche y Chocolate

Allergens

Milk, Eggs, Wheat

Ingredients

• 1. 1 cup all
• purpose flour 2. 2 tbsp granulated sugar 3. 1/4 tsp salt 4. 1/2 tsp ground cinnamon 5. 1/4 tsp ground nutmeg 6. 1/2 cup water 7. 1/4 cup milk 8. 2 tbsp unsalted butter 9. 2 eggs 10. Canola oil, for frying 11. 1 cup whole milk 12. 3 oz semi
• sweet chocolate, finely chopped 13. Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together flour, 1 tbsp granulated sugar, salt, cinnamon, and nutmeg. Set aside.
2. In a saucepan, combine water, milk, and butter. Heat until the butter melts, then bring to a simmer. Remove from heat.
3. Add the wet ingredients to the dry ingredients and stir until well combined. Transfer the dough to a piping bag fitted with a large star tip.
4. In a deep frying pan, heat 2 inches of canola oil to 350°F. Pipe churro dough directly into the hot oil, cutting with scissors as you go. Fry until golden brown, then remove and drain on paper towels.
5. For the milk and chocolate sauce, warm milk in a small saucepan over low heat. Once heated, add chopped chocolate and whisk until fully melted and smooth.
6. Dust fried churros with powdered sugar and serve alongside the warm milk and chocolate sauce for dipping.

Chef’s Insight

To achieve the perfect churro texture, fry at the correct temperature to avoid greasy or doughy results.

Notes

[Include any additional notes or information about the recipe]