Churros con Chocolate
A classic Spanish breakfast or late-night street food. Crispy fried dough dipped in thick, luscious chocolate.
History & Cultural Importance
Churros have been a staple of Spanish cuisine for centuries. They are traditionally eaten for breakfast, often picked up from a local "ChurrerÃa" wrapped in paper, or enjoyed late at night after a long evening of tapas and dancing.
Step-by-Step Instructions
1. Make the Dough
In a saucepan, bring water, butter, sugar, and salt to a boil. Turn off the heat and vigorously stir in the flour with a wooden spoon until it forms a ball. Let it cool for 5 minutes, then mix in the vanilla.
2. Pipe
Transfer the dough to a piping bag fitted with a large star nozzle. The star shape is crucial for achieving crispy edges.
3. Fry
Heat 2 inches of neutral oil in a deep pan to 375°F (190°C). Squeeze 4-6 inch strips of dough directly into the hot oil, cutting the ends with scissors. Fry for 2-3 minutes per side until golden brown. Drain on paper towels.
4. Sugar Coating
Mix sugar and cinnamon on a plate. Roll the warm churros in the mixture until coated.
5. Make the Chocolate
Heat milk and cornstarch in a saucepan. Add dark chocolate chunks and whisk constantly until deeply melted and pudding-like in consistency. Serve hot alongside the churros.
💡 Pro Chef Tips
Make sure your oil is hot enough! If it's too cold, the churros will absorb oil and become soggy. If it's too hot, the outside will burn before the inside cooks. Use a thermometer if possible.