Churros con Chocolate

Ingredients

• Dough: 250ml water, 40g butter, pinch salt, 1 tbsp sugar, boiled; 150g flour beaten in off heat; 1 egg optional (Spain mostly says no; the egg makes them softer, the eggless are crunchier)
• A piping bag with a large STAR tip: the ridges are function, not decoration
• Oil for frying at 180°C; scissors for cutting the ropes
• Cinnamon sugar for rolling (the Latin American road) or plain sugar (the Madrid road)
• The chocolate: 200g dark chocolate melted into 400ml milk thickened with 1 tsp cornstarch, spoon-coating, almost pudding

Equipment

Piping bag · Deep-fry pot

The skills inside

Churros

Allergen screen

Found: gluten · dairy · egg

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Cook the panade until it pulls from the pan in a ball; cool 5 min; beat smooth (with the egg if using). 5 min
2. Pipe ropes directly into the hot oil, cutting with scissors: loops, sticks, or the Madrid lazo spiral.
3. Fry 3–4 min, turning, to even deep gold; the ridges crisp first and protect the tender middle. 4 min
4. Drain; roll in sugar while hot; serve with the thick chocolate standing upright enough to embarrass coffee. Dunk deep. This is breakfast in Madrid and dessert everywhere else.