Mexican cuisine · Desserts & Sweets

Churros Mexicanos

Ridged choux pastry sticks, deep-fried golden, rolled in cinnamon sugar and served with hot chocolate.

Ingredients · for 4 servings

• 250 ml water
• 60 g butter
• 1 tbsp sugar
• 1 pinch salt
• 150 g flour
• 2 eggs
• 700 ml frying oil
• 50 g cinnamon sugar
• 150 g dark chocolate
• 200 ml whole milk
• 1 cinnamon stick

Instructions

1. Bring the water to a boil with the butter, the tablespoon of sugar and a pinch of salt, stir in the flour all at once and cook the mixture over medium heat for 2 min into a smooth ball, until a white film forms on the bottom of the pot.
2. Transfer the dough to a bowl, let cool for 10 min, then beat in the eggs one at a time vigorously, until a glossy dough forms that tears with resistance.
3. Fill the dough into a piping bag with a large star tip and heat the frying oil in a deep pot to 180°C — a drop of dough must rise immediately and bubble.
4. Pipe strands about 12 cm long directly into the oil, snip off with scissors and fry for 3–4 min per batch, until golden brown all over and the ridges are darkly colored.
5. Drain the churros briefly on paper towels and roll them in cinnamon sugar while still hot so it sticks.
6. Heat the milk with the cinnamon stick, melt the chopped chocolate into it and serve the hot chocolate in cups alongside the churros.