Churros with chocolate sauce / Churros con chocolate
It’s a very popular snack in Spain, Portugal and South and Middle America – deep-fried pastry dough, often served with a hot chocolate sauce, sometimes reffered to as spanish doughnuts. Churros are very crispy on the outside and soft on the inside, sprinkled with cinnamon sugar, smell wonderfully and are very addictive!
There are many types of churros, for example in Spain – thick and plain-shaped sticks in the north, thin and star-shaped ones in the south, often served with a hot chocolate. In Mexico, they are often stuffed with dulce de leche, in Cuba with sweet and exotic guava filling and in Uruguay you can find a melted cheese filling. In many countries there are special stands on the streets, where churros are sold – called Churreria.
It is not known, where exactly the churros came from, but there are two theories: the first assumes that they came from Spain and were often cooked by nomadic spanish shepherds, as a substitute for a fresh bread because the dough was easy to make and fry . The second theory, considered as the more likely one, says that Portuguese sailors brought the idea back from China, as the Chinese people ate salty deep-fried dough sticks called youtiao for their breakfast. The Portuguese and the Spaniards, along with their conquests, spread the churros all over Central and South America.
You can find two types of recipes for churros – a dough with and without eggs, I searched through the recipes on the spanish blogs and most of them were without the eggs. I tried both versions and the dough without the eggs is my favourite. Churros with eggs are more fluffy and light, but definitely less crunchy.
Churros are very easy to make, all you need to do is throw all the ingredients (except flour) into the pot, when they come to the boil, add the flour, mix and it’s ready!
If you do not feel like frying donuts for the Fat Thursday then I recommend churros! 🙂
The recipe yield about 16 thin churros (4 portions).
- * churros:
- 250 ml water, 1 cup
- 2 tablespoons sugar
- 1 tablespoon vanilla sugar, or regular sugar
- ⅓ teaspoon salt
- 30g butter, 2 tablespoons
- 130g all-purpose flour
- * for frying:
- about 1 liter frying oil, lard, refined coconut or rapeseed oil
- cinnamon sugar:
- 3 tablespoons light brown sugar
- ¾ teaspoon Ceylon cinnamon
- * chocolate sauce:
- ¼ cup heavy cream 36%
- 50g dark chocolate 70 %
- a few tablespoons of milk, can be ommited
- On a medium plate mix sugar and cinnamon together, set aside.
- Add water, sugar, salt and butter into the medium pot, bring to a boil, then remove from the heat and add the flour.
- Mix the dough with a wooden spoon until it forms a smooth ball. The dough will be thick.
- Spoon the dough into the pipping bag fitted with a star-shaped tip (mine was 11 mm/0.4 inch in diameter, you can use a larger one and fry the churros a bit longer).
- In a medium pot heat up the oil (make sure that you have enough oil in the pan to cover the churros so that they float freely while frying), the oil must be well heated (it‘s best to check the temperature with a thermometer, it should be about 180°C/ 356°F).
- Gently drop 2-3 churros at a time into the heated oil (mine were about 15 cm/6 inch long), cook for about 4 minutes or until golden (thicker churros may need a longer cooking time), turn them over in the middle of this time so that they cook evently (using two forks or tongs), adjust the heat as needed. Remove them with a slotted spoon / tongs on a plate lined with paper towels to drain.
- Roll the churros in cinnamon sugar while still warm.
- Repeat with remaining dough.
- In a small pot, heat the doble cream until very warm (do not let it boil), remove from the heat and add the chopped chocolate, mix until smooth, thin with a small amount of milk until the sauce has the preffered consistency. The sauce will thicken as it cools.
- Serve churros with the chocolate sauce. They are the best when freshly made or up 2-3 hours after frying, after that time they are not crispy anymore.
- you shouldn‘t fry too many churros at once because it will cause the oil temperature to drop too much and the churros will soak up the fat
- the dough comes out quite thick, so it's good to have a heavy-duty piping bag, I do not recommend using a plastic bag with a cut corner, because it may split open and the mixture will burst out, with hot oil it‘s better to be careful.
Last Updated on