Spanish · Dessert
Churros
Crisp-ridged churros piped straight into the oil, with a thick chocolate a la taza for dunking — midnight-in-Madrid energy for the aft deck
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 6
Ingredients
- Water — 375 ml
- Extra virgin olive oil — 30 ml (dough)
- Fine sea salt — 4 g
- Plain flour — 220 g
- Sunflower oil for frying — 1500 ml
- Caster sugar — 80 g
- Orange zest, dried — 4 g
- Dark chocolate 70% — 200 g
- Oat milk or whole milk — 400 ml
- Cornflour — 8 g
- Caster sugar (chocolate) — 30 g
Method
- Boil water with olive oil and salt; dump in the flour at once and beat hard 2 minutes over the heat to a smooth, glossy dough.
- Rest 10 minutes; load into a piping bag with a large star nozzle.
- Blitz sugar with dried orange zest for the coating.
- Whisk cornflour into 100 ml cold milk; heat the rest with chocolate and 30 g sugar to melting, add the slurry, and cook to a thick, spoon-coating 80 °C.
- Heat frying oil to 175 °C; pipe 15 cm lengths directly in, cutting with scissors.
- Fry 5–6 at a time, 4–5 minutes, turning, until deep gold and hollow-sounding.
- Drain, roll immediately in orange sugar; serve with the hot chocolate.