Breakfast · 35 min · spanish

Churros con Chocolate

If you like flour, you’ll love this Spanish breakfast — 35 minutes from craving to table. Each serving lands at 480 calories with 8g 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 Flour
• 1 cup Water
• 2 tbsp Butter
• 2 Eggs
• 1/3 cup Sugar
• 4 oz Dark chocolate
• 3/4 cup Whole milk
• 1 tsp Cinnamon

Steps

1. Bring the water, butter, and a pinch of salt to a rolling boil, then dump in the flour all at once and stir vigorously until a smooth dough pulls away from the pan.
2. Beat in the eggs one at a time until the dough is glossy and falls from the spoon in a thick ribbon.
3. Heat 2 inches of oil to 350°F (175°C); pipe 5-inch lengths of dough through a star tip, snipping them into the hot oil.
4. Fry 2-3 minutes per side until deeply golden, then drain on a rack and roll in the cinnamon sugar while hot.
5. Melt the chocolate with the milk over low heat, whisking until thick and glossy like a sauce that coats the spoon.
6. Serve the churros warm with the chocolate in cups for dunking.

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