Spanish Cuisine

Churros and porras with hot choclate Recipe – Spanish Special

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Churros and porras with hot choclate Recipe – Spanish Special

Churros & Porras with Hot Chocolate bring a taste of Spain to your table. Churros—long, crispy fried dough strips—and their thicker, airier cousins, porras, are traditionally enjoyed dipped in a deeply rich, velvety hot chocolate. This classic combination offers a perfect balance of textures and flavors—a crispy exterior, a soft, doughy bite, and a creamy, indulgent cocoa dip—ideal for breakfast or an irresistible afternoon treat.

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min

For Churros:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • Vegetable oil for frying
  • Sugar for dusting

For Porras:

  • 2 cups water
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Vegetable oil for frying

For Hot Chocolate:

  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup dark chocolate, finely chopped
  • 2 tablespoons sugar

How To Make Churros and porras with hot choclate Recipe :

1

Churros: In a saucepan, bring water, butter, and salt to a boil.

2

Remove from heat and add flour, stirring until the mixture forms a ball.

3

Let it cool slightly, then beat in eggs one at a time until smooth.

4

Heat oil in a deep fryer or large pot to 375°F (190°C).

5

Pipe dough into hot oil using a star-tipped piping bag, cutting into desired lengths.

6

Fry until golden brown, then drain on paper towels and dust with sugar.

7

Porras: Mix warm water, flour, salt, and baking powder until smooth.

8

Let the dough rest for about 30 minutes.

9

Heat oil to 375°F (190°C).

10

Pipe dough into hot oil in thick strips.

11

Fry until golden brown, then drain on paper towels and dust with sugar.

12

Hot Chocolate: Heat milk and cream in a saucepan until simmering.

13

Remove from heat and add chopped chocolate and sugar, stirring until melted and smooth.

14

Serve hot with churros and porras for dipping.

Recipe Notes:

Prepare a simple dough using flour, water, and a pinch of salt; churros are made with minimal ingredients, while porras include a bit of leavening for airy texture.

For churros, pipe the dough using a star-shaped tip into hot oil; for porras, shape thicker spirals that fry longer for a soft interior.

Fry in hot oil until golden, ensuring both churros and porras have crisp exteriors and tender insides.

Serve immediately with a cup of Spanish-style hot chocolate—thick, smooth, and made to coat each bite beautifully.

Offer cinnamon sugar for dusting as an optional garnish to add sweetness and aroma.

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