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Churros with Hot Chocolate

William Meppem

Churros with Hot Chocolate recipe, brought to you by MiNDFOOD.

Churros with Hot Chocolate

Serves 6

1 cup sugar

1 tsp ground cinnamon

1 tsp salt

1½ cups flour

½ tsp baking powder

2 egg yolks

4 cups canola oil, for deep-frying

1 litre milk

1 cinnamon quill

1 vanilla bean, split

500g dark chocolate (containing 70% cocoa)

1 To make churros, mix sugar and cinnamon and set aside.

In a saucepan, add salt to 450ml water and bring to a rolling boil. Remove from heat. Combine flour and baking powder and add to water, all at once. Stir until a smooth dough forms. Return to medium heat and stir constantly for 1 minute until dough comes away easily from sides of saucepan. Remove from heat. Beat in egg yolks, 1 at a time, until dough becomes smooth and elastic. Allow dough to cool completely.

2 Heat oil to 175C (use a thermometer) in a high-sided saucepan. Put dough in a piping bag fitted with a star-shaped nozzle. Pipe 10cm churros into hot oil, using wet scissors to snip dough. Deep-fry churros, turning to cook evenly, until brown all over. Drain on paper towels before rolling in cinnamon sugar.

3 To make hot chocolate, slowly heat milk, cinnamon quill and vanilla bean in a saucepan. When milk reaches boiling point, strain into a jug containing chocolate. Whisk together until smooth and creamy.

4 Serve hot chocolate with churros on the side.

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