Tapas Revolution: Churros with Chocolate

This is not a recipe for the faint-hearted as it involves frying in very hot oil. In Spain you can find a ‘churrería’ in every town, where these hot, crisp, doughnut sticks are served with rich hot chocolate
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Churros con chocolate
Churros con chocolate make an indulgent weekend breakfast
Serves 4
Preparation time: 30 minutes
Cooking time: 10 minutes

* 400ml water
* 400g strong white flour
* pinch of salt
* 1 tbsp olive oil
* 750ml vegetable oil

For deep-frying
* caster sugar and ground cinnamon (optional) for dusting

For the chocolate
* 1 small bag of Spanish
* chocolate powder for
* hot dipping chocolate
* 1pt milk
* 50g dark chocolate, roughly chopped

1. Bring the water to the boil. Meanwhile place the flour and salt in a large pan and place over a very low heat. Stir lightly for three to four minutes so that the flour dries out and becomes fluffy.

2. As soon as the water has boiled, pour it over the flour and mix it with a wooden spoon for about one minute until a dough starts to form. Don’t over-mix and don’t worry if there are still some lumps in it as you can always finish it by
hand once it has cooled down slightly. Halfway through mixing add the olive oil.

3. When the dough is still warm, knead for one minute. Place in a piping bag (not plastic), with an eight-point star-shaped nozzle and spread out a sheet of baking parchment.

4. Squeeze the batter on to the parchment to make the churros. At this point you could freeze the churros and cook later (they can be cooked straight from the freezer).

5. Heat the vegetable oil in a large deep pan – ideally you want it to be 230–240°C to get that delicious crispy outside and soft interior. To test whether the oil is hot enough, drop a small piece of the dough into the oil – if it immediately floats to the surface and starts fizzing away then the oil is hot enough. If it sinks, wait a little longer.

6. Once the oil is hot enough carefully slide your churros, a few at a time, into the pan. Cook them for 40 seconds on one side and 30 seconds on the other.

7. Remove and drain on kitchen paper and repeat until all your churros are cooked. They should be very crispy on the outside and moist on the inside. Make sure the temperature of the oil doesn’t drop, as your churros will not cook properly.

8. Dust liberally with sugar mixed with a little ground cinnamon (optional) while they are still warm.

9. For the chocolate, bring the milk to the boil in a pot and just before boiling point add the chocolate powder while whisking. Stir constantly for 10 minutes so the chocolate doesn’t burn on the bottom of the pot.
Tapas Revolution (Ebury Press)

10. Stir in the dark chocolate at the end to add body and intensify the flavour. Serve the chocolate in a cup and dip your churros in it.

More recipes from Tapas Revolution

Asparagus and artichokes ‘Granada’ style
Cod with peas and parsley

Tapas Revolution by Omar Allibhoy, published by Ebury Press, £20.

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