Photograph of the finished Churros con chocolate

Mexico · Bánh churros chấm sô cô la

Churros con chocolate

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 8.5 oz
  • Photograph of Unsalted butter Unsalted butter 1.4 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.3 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Mexican chocolate (chocolate de mesa) Mexican chocolate (chocolate de mesa) 4.2 oz
  • Photograph of Fresh milk Fresh milk 2 cups
  • Photograph of Chicken eggs Chicken eggs 4

Method

  1. 1 Bring water with unsalted butter and salt to a boil, then pour in all the flour and stir vigorously for 2 minutes until a smooth dough forms and separates from the pot.
  2. 2 Let the dough cool for 5 minutes, then gradually beat in the eggs until the dough is smooth and glossy.
  3. 3 Put the batter into a piping bag fitted with a flower nozzle, and squeeze it out in strips about 12 cm long.
  4. 4 Deep-fry the churros over medium heat for 5 minutes, turning them over until golden brown and crispy, then remove and drain excess oil.
  5. 5 Roll the still-hot dough sticks through the sugar and cinnamon mixture.
  6. 6 Heat fresh milk with Mexican chocolate for 5 minutes, stirring until it melts into a thick sauce for dipping the bread.

With an appliance

  • Air fryer 44 min

    Replace step 4: pipe the churro dough onto perforated baking paper, spray thoroughly with oil, then fry at 190 degrees for 12 minutes, flipping at the 6th minute; roll in cinnamon sugar while the churros are still hot.

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