Spain's famous fried dough pastry, crispy on the outside and tender inside, dusted with sugar and served with a rich, thick hot chocolate for dipping. Ideally eaten for breakfast or a late-night snack.
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10 items
Make the dough: In a saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat.
Stir in the flour immediately with a wooden spoon until a ball forms. Let cool for 5 minutes.
Beat in the egg until the dough is smooth and glossy. Transfer to a piping bag with a star tip.
Heat oil in a deep pot to 190°C (375°F).
Pipe and fry: Pipe 4-inch strips of dough into the hot oil, cutting the end with scissors. Fry for 2-3 minutes per side until golden brown.
Drain on paper towels and roll in cinnamon sugar while warm.
Make the chocolate: Heat the cream until . Pour over the chopped chocolate and salt. Let sit for 1 minute, then whisk until smooth.
Serve the hot churros with the thick chocolate for dipping.
