Churros and porras with hot choclate Recipe – Spanish Special
Churros and porras are popular Spanish fried dough pastries, often enjoyed with a cup of thick hot chocolate. Churros are thin and crispy, while porras are thicker and doughier. Both are typically dusted with sugar and served hot, making them a delightful treat for breakfast or a snack.
- 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 :
Churros: In a saucepan, bring water, butter, and salt to a boil.
Remove from heat and add flour, stirring until the mixture forms a ball.
Let it cool slightly, then beat in eggs one at a time until smooth.
Heat oil in a deep fryer or large pot to 375°F (190°C).
Pipe dough into hot oil using a star-tipped piping bag, cutting into desired lengths.
Fry until golden brown, then drain on paper towels and dust with sugar.
Porras: Mix warm water, flour, salt, and baking powder until smooth.
Let the dough rest for about 30 minutes.
Heat oil to 375°F (190°C).
Pipe dough into hot oil in thick strips.
Fry until golden brown, then drain on paper towels and dust with sugar.
Hot Chocolate: Heat milk and cream in a saucepan until simmering.
Remove from heat and add chopped chocolate and sugar, stirring until melted and smooth.
Serve hot with churros and porras for dipping.
Recipe Notes:
Ensure the oil is hot enough before frying to achieve a crispy texture.
For a richer flavor, you can add a pinch of cinnamon to the churro dough.
If you don’t have a piping bag, you can use a plastic bag with a corner cut off.
