Spanish churros and chocolate are a common snack or even breakfast in Spain. This recipe – inspired by a trip to visit family – is a surprisingly easy Spanish treat.
Let’s get international darlings! This week is devoted to a street food popular the world-over, the churro. I have two fabulous recipes for you to show the difference between – as far as I know – the two major styles of churros. Today’s post focuses on the Spanish style churro, which I first recall trying with my father on a trip to visit family in southern Spain.
We stayed at a lovely resort on the Mediterranean near his great uncles. I adored starting my day with a little cafesito (coffee with milk), an assortment of jamon y queso (Spanish hams and cheese, mmm…. manchego and iberico), and the most adorable little churros I had ever seen. Unlike the American/Mexican churros, these tiny ribbon treats were not coated in cinnamon sugar. They were just lovely, perfectly fried pieces of dough to pair with coffee or hot chocolate (should that be your morning beverage of choice). Having breakfast while overlooking the Mediterranean and hanging out with my favorite father on the planet probably made them taste a little better too. I’m definitely my daddy’s girl (must be a firstborn thing).
I was in college at the time, living in a dorm, so obviously never even thought about trying to make churros myself after my dad and I returned. Fast forward a few years to married life with the Godfather and our “just starting out date nights in”. We always planned fun themes, and one was tapas night. Remembering the churros I enjoyed in Spain, I looked for a pre-made version. No luck. Also, I was just getting into baking desserts from scratch at the time, so didn’t think to try my hand at make churros then either. Baby steps, darlings.
Fast forward a few more years, and Goodie Godmother: The Bakery is in full swing. I’m chatting with my parents about something, and churros come up. My mom asks me to figure out how to make them (easily) because my dad was craving some, and you know I couldn’t say no. So here we are, something along the lines of 10 years later, with a recipe.
The chocolate dipping ganache makes enough for civilized churro dipping and a few “quality control” spoonfuls.
I hope you enjoy this recipe for Spanish churros and chocolate, Mediterranean views optional. 😉
- 1 cup water
- 1 tbsp sugar
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 3 cups vegetable oil for frying
- 4 ounces chopped semisweet or bittersweet chocolate
- 2 ounces heavy cream
Heat the water and sugar in a small sauce pan until sugar is dissolved.
Mix the dry ingredients in a mixing bowl
Place your oil in a small sauce pan over medium heat.
Add the water and sugar mixture slowly to the bowl, add the vanilla extract, and stir with a wooden spoon until the dough comes together. It will be very wet. Set aside to rest while you make the chocolate ganache for dipping. If you aren't making the ganache, allow the mixture to rest 4-5 minutes so you can put it in your piping bag.
Make the ganache by putting the finely chopped chocolate and heavy cream in a microwave safe bowl. Microwave on 50% power for 1 minute, stir. Continue to microwave at 50% power in 20 second intervals, stirring after each, until the chocolate is smooth. Set aside.
By now your oil should be ready, so spoon your churro batter into a piping bag and cut off the tip. A freezer-quality zip top plastic bag with a corner snipped off works just as well.
Pipe a little ribbon of dough into your batter, creating whatever shape you like. I made a few looped ribbons, but found I preferred little swirls. Don't make them too large and don't allow the ribbons to turn into giant gobs of dough or they will take a while to cook.
Cook 2-3 minutes on each side until the churros are a golden brown and cooked through. Remove with a slotted spoon to a paper-towel lined dish.
Serve with dipping chocolate, your favorite warm beverage, or even a dusting of powdered sugar