Breakfast · 35 min · argentinian

Churros with Chocolate

An Argentinian breakfast built around all-purpose flour and water — on the table in 35 minutes. Each serving lands at 1045 calories with 12g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup All-purpose flour
• 1 cup Water
• 1/2 cup Butter
• 1/4 cup Sugar
• 3 Eggs
• 6 oz Dark chocolate
• 1/2 cup Heavy cream
• 1 tsp Cinnamon
• 4 cups Vegetable oil

Steps

1. Simmer the chocolate and cream together until melted and glossy; keep the dipping chocolate warm over the lowest heat.
2. Bring the water, butter, sugar, and a pinch of salt to a rolling boil, then dump in the flour all at once and stir hard until a smooth ball pulls from the sides.
3. Cool 5 minutes, then beat in the eggs one at a time until the dough is thick, shiny, and pipeable.
4. Heat the oil to 360°F. Pipe 5-inch lengths of dough straight into the oil, snipping with scissors, and fry 3–4 minutes until deep gold.
5. Drain on a rack, roll generously in cinnamon sugar while hot, and serve with the warm chocolate for dunking.

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