All the tips to easily make CHURROS with only two ingredients, without eggs and dip them in a super creamy and thick homemade HOT CHOCOLATE!
You'll get the most crispy and crunchy churros you've ever had!
This recipe is popular in Spain, I made them like I've eaten in Madrid: the dough is without sugar, so you can coat them with sugar after frying them, or dip in hot chocolate as they do in Madrid!

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Kitchen Tools Using In This Video:

Piping Bags:
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Piping Tip:
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ITALIAN LINK: https://amzn.to/2wXiuLm

Small Whisk:
U.S.A. LINK: https://amzn.to/2ChZOJ0
ITALIAN LINK: https://amzn.to/2NGBJg2

Stir-Fry Wok Pan:
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ITALIAN LINK: https://amzn.to/2CgnY6v

Portable Induction Cooktop:
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INGREDIENTS:

CHURROS DOUGH
360 ml (1+1/2 cup) water
240 g (2 cups) all purpose flour
1/2 tsp salt
Peanut oil for deep frying (or other vegetable oil)

HOT CHOCOLATE
120 ml (1/2 cup) milk
50 g (2 oz) dark chocolate (70% cocoa), chopped in large chunks
4 g (2 tsp) unsweetened cocoa powder
25 g (2 tbsp) sugar
2 g (1 tsp) cornstarch or all purpose flour ▶ optional: use it if you want a thicker consistency

DIRECTIONS:

CHURROS:
1. Bring water to a boil.
2. Meanwhile in a large heatproof bowl, sift and mix flour and salt.
3. Pour hot water over the flour in one time.
4. Mix hard until you get a smooth dough.
5. Cool it down slightly.
6. Meanwhile heat peanut oil at about 180°C-350°F for deep frying.
7. Transfer churro dough into a thick piping bag with open star tip (1M). If you have thin piping bag, use two of them to avoit breaking since the dough is thick.
8. You can fry churros in two ways:
- You can pipe the dough directly in the hot oil and cut the dough using scissors;
OR
- You can pipe the dough over a lined baking tray, then freeze them for about 30 minutes or until hard and then fry the frozen churros in hot hoil: I suggest you to use this method if the dough is too thick for you to easily pipe it, or if you don't feel comfortable to directly pipe it in hot oil.
9. Turn churros while frying to evenly golden. They are ready when evenly golden.
10. Drain over paper towel.
11. You can roll them in cinnamon sugar mix, or dip them in hot chocolate.

HOT CHOCOLATE:
1. In a small saucepan sift together sugar and cornstarch; mix until combined.
2. Add sifted cocoa powder and mix.
3. Gradually add milk and mix until combined.
4. Add chocolate and bring to a boil over low-medium heat.
5. Boil for 1-2 minutes over low heat or until you get your desired creamy consistency (the more you cook, the more it will thicken).
6. Serve immediately and dip churros.