I think everyone knows what churros are… but what you don’t know is how much I like them! Whenever I go to Spain, they are my breakfast with a nice cup of hot chocolate… no matter the time of the year, the season and the weather! That’s how much I like them. There are a few places where you can get good churros here in Sydney, so I didn’t have to give up my passion all together after moving down-under, but, as you know, I have this little thing for home-made things. So, I went ahead and made my own. Would you be surprised if I told you they are really very easy (and very cheap) to make? All it takes is 4 ingredients… The only suggestion I have if, like me, you don’t own a churrera (the tool used to make churros), is to use a very sturdy piping bag, as this dough is quite tough and it would break a normal disposable piping bag. I have been there, trust me. You will find many recipes on the web on how to make churros that yield a softer dough, easier to pipe (some even use eggs!!), but they are not the real deal. These churros are crunchy and delicious and just like the ones I used to have in Spain! I like to serve them with some Spanish style hot chocolate, for old times’ sake! Enjoy… y buen provecho!
If you don’t have a churrera, you can buy it here Bernar Churro Maker from Spain or use a piping bag.
Churros y Chocolate
Churros y Chocolate - crunchy and delicious and served with hot Spanish style chocolate!
- 125 gms – 4 ½ oz. dark chocolate
- 50 gms – ¼ cup sugar
- 15 gms – 2 tbsp cornstarch
- 500 ml – 2 cups milk
- ¼ tsp cinnamon or to taste
- 120 gms – 1 cup all purpose flour
- 240 ml – 1 cup water
- 2 tsp granulated sugar
- 1 pinch salt
- Granulated sugar for coating
Dissolve the cornstarch in 2 tablespoon of the cold milk and keep it aside.
Add the cornstarch and milk mixture and cook for a couple of minutes, or until thickened to your liking.
Put the water, salt and sugar in a pot and bring it to a boil
If you don’t have a churrera, you can use a piping bag.
Fill a piping bag fitted with a 1M Wilton tip with the churro dough and pipe it into a pot filled with hot vegetable oil. Cut out the churros every 18-20 cm and deep fry them until golden. Then remove them with a slotted spoon and keep them on a plate covered with kitchen paper to drain the excess oil.
Make sure to use a cloth piping bag or a very resistant plastic one. The dough is a bit tough and it would break the disposable plastic bags.
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