Churros con Chocolate Breakfast Style

Name: Churros con Chocolate Breakfast Style
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup water; 1/4 cup unsalted butter; 1/2 tsp kosher salt; 1 cup all-purpose flour; 2 large eggs; 4 cups vegetable oil (for frying); 1/4 cup granulated sugar mixed with ground cinnamon; 4 oz dark chocolate (60 to 70 percent cacao), chopped, finely chopped; 1 cup whole milk; 1 tbsp cornstarch; 2 tbsp granulated sugar

Freshly piped and fried Spanish churros served with a thick, velvety dark-chocolate dipping sauce - the classic Madrid breakfast that beats any doughnut shop. Plan ahead: the chocolate sauce needs 5 minutes to thicken after cooking.

40 minMediumServes 4420 cal/serving

SpanishBreakfastStovetopVegetarianHigh FiberHalal-friendlyNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

1 cup water
1/4 cup unsalted butter
1/2 tsp kosher salt
1 cup all-purpose flour
2 large eggs
4 cups vegetable oil (for frying)
1/4 cup granulated sugar mixed with ground cinnamon
4 oz dark chocolate (60 to 70 percent cacao), chopped, finely chopped
1 cup whole milk
1 tbsp cornstarch
2 tbsp granulated sugar

Instructions

1

Make the chocolate sauce first: whisk 1 tbsp cornstarch into 2 tablespoons of cold whole milk until smooth. Heat the remaining 1 cup whole milk and 2 tbsp granulated sugar in a small saucepan over medium heat until steaming. Add 4 oz finely chopped dark chocolate (60 to 70 percent cacao), chopped and stir until melted. Pour in the cornstarch slurry and cook, stirring constantly, for 2 to 3 minutes until thickened to a pudding-like consistency. Remove from heat and keep warm.
2

Combine 1 cup water, 1/4 cup unsalted butter, and 1/2 tsp kosher salt in a medium saucepan over medium heat. Bring to a boil.
3

Add all of 1 cup all-purpose flour at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball, about 2 minutes. Remove from heat and let cool for 5 minutes.
4

Beat in 2 large eggs one at a time, mixing thoroughly after each addition, until the dough is smooth and glossy and falls off the spoon in a thick ribbon.
5

Transfer the dough to a piping bag fitted with a large star tip. Heat 4 cups vegetable oil (for frying) in a deep pot or Dutch oven over medium-high heat until it reaches 375°F (190°C).
6

Pipe 4- to 5-inch lengths of dough directly into the hot oil, cutting with scissors or a knife. Fry in batches of 4 to 5 without crowding for 3 to 4 minutes, turning once, until deep golden and crispy.
7

Remove with a slotted spoon and drain briefly on paper towels, then immediately roll in 1/4 cup granulated sugar mixed with ground cinnamon while still hot.
8

Serve the churros at once with the warm dark chocolate (60 to 70 percent cacao), chopped sauce for dipping.

Questions

Can I make Churros con Chocolate Breakfast Style dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter, 1 cup whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Churros con Chocolate Breakfast Style gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Churros con Chocolate Breakfast Style keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Churros con Chocolate Breakfast Style?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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