Churros with chocolate

Crispy, chewy perfection. Simple ingredients, totally irresistible! Serve them plain or with melted chocolate for a more indulgent treat. I’ve tasted some good authentic ones in Spain and Mexico - these always turn out like the best ones I’ve had in Churreria El Moro in Mexico City!

Recipe adapted from our Air B&B host in Mexico City.

Serves about 25 bite-sized churros

Ingredients

1 cup all purpose flour

1 cup water

1 tbsp vegan butter or oil (I used unsalted Flora Plant Butter)

pinch of salt

1/2 tsp granulated sugar

1/4 tsp baking powder

Oil for frying the churros

Chocolate chips

2 Tbsp cinnamon

1/4 cup granulated sugar

Prepare a pastry bag with a large star tip and set aside

Prepare the cinnamon sugar by mixing the cinnamon and sugar on a plate and set aside

In a saucepan, combine the water, vegan butter/oil, salt and sugar and bring to a boil

Meanwhile, measure the flour and place in a large bowl. Mix the baking powder with the flour

Once the water begins to boil, turn off the heat, gently pour the water into the flour & baking powder mix, whisking constantly until a smooth dough forms

Transfer the dough into the pastry bag

Heat oil in a pan. Make sure you add enough oil to let the churros float in them. A good temperature to start dropping the churros into the oil would be 350°F-375°F

Carefully, squeeze out bite-size quantity of the dough into the hot oil, a few at a time. Fry them until golden brown, turning them when required. Once they are done, transfer them to a paper towel using a slotted spoon

Continue with the remaining dough

Sprinkle cinnamon sugar. The churros are ready to eat!

If serving with chocolate for dipping the churros in, melt the chocolate chips in a small saucepan for a minute. Serve them with the churros

For the chocolate nests, drizzle the melted chocolate on a plate to form a nest-like shape. Place the churros on top and serve!

*Churros are best when served immediately. You can store the dough in the refrigerator for a day. Just make sure the dough is at room temperature before you drop them in the hot oil

*You can use a pair of scissors to help drop the dough into the oil. Squeeze the dough and then cut with a pair of scissors at desired length

*The temperature of the oil is the most important here. If it is too hot, the churros will only cook on the outside and the inside will remain raw. If the oil is not ready, and you drop the dough in and wait for them to turn golden brown, the churros will end up being hard and brittle.