Churros con Chocolate
By Mitchell Wiewel, Vegan Mountain Dad
I was asked by my wife, Itzel, to do a guest post for this one. I’ve always made the churros in our family, and this tradition traces back to when we ran a Spanish tapas restaurant together. Back then the recipe had a lot more ingredients, and it was a trick to have it come out just right. I was blessed with the pastry touch. More recently we simplified the recipe, and improved it, when we were slinging churros from the window of our little red vegan Mexican food truck.
Now this has become a staple during snowy or rainy weather. The thick hot chocolate dipping sauce combined with the warm fluffy cinnamon-sugar dough, will warm your soul and bring a smile to your face on the gloomiest of days. In Spain it is a breakfast item, similar to our donuts, but the entire sensory experience is more rich and decadent. The test to see if the chocolate was thick enough, the authentic Spanish chocolate, was if you could dunk a churro in your cup and have it stand straight up. Although the churros were infamously difficult to perfect, the recipe is very quick and simple. We used almond milk for the chocolate, it comes out really good, but you can experiment with other milks.
- 1 C Flour
- 1 C Water
- 2 1/2 Tblspn sugar
- 2 Tblspn Coconut Oil (or extra virgin olive oil)
- 1/2 tsp Salt
- 1 Large bottle of Sunflower Oil (for deep frying)
- Cinnamon and Sugar to taste (omit for traditional Spanish breakfast)
- 2 C Almond Milk
- Unsweetened Cocoa Powder
- 3 tbsp cacao powder
- 1/2 tsp cinnamon
- 2 tbsp sugar
- 1/2 tsp of corn starch
- In a saucepan add water, sugar, coconut oil, salt, and bring to a boil.
- Once boiling stir in flour and continue stirring until a ball forms.
- Set aside the dough ball and let cool. Once room temperature, put dough in the fridge.
- Heat up the sunflower oil on about medium, almost med-high, in a deep pan, fill it nearly half way full of oil. Be careful around this fire and burn hazard.
- Prepare the hot chocolate dipping sauce;
- Simmer the almond milk, add the cacao, sugar, cinnamon and corn starch. Mix really well so it doesn't clump up. Simmer for about 10 minutes or until thicken.
- Once the oil is hot (375 degrees F plus, if using a thermometer) take out the completely cooled dough ball and for best results place into a pastry bag with a straight icing tip (you can improvise with a ziplock bag (cut a corner) etc.
- Squeeze 5-6 inch sections of dough into the oil. Turn the churros over a few times with metal tongs until dark golden brown.
- Drain churros on paper towels.
- Combine a mixture of half sugar and half cinnamon to roll the churros in.