Churros and Chocolate Caliente (shortbread with hot chocolate)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl. Bring 700 ml of water, oil and salt to the boil briefly and pour over the flour. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough.

2. 2

   Heat the frying fat in a high pot or in the electric deep fryer to approx. 180 °C. Fill the dough in portions into a piping bag with star-shaped spout. Spray approx. 26 strips on baking paper or parchment paper.

3. 3

   Squeeze a few strips together as circles and let 3-4 of each strip slide into the hot fat at once. Bake for about 5 minutes until golden brown. Remove from the fat with a skimmer and drain well on kitchen paper.

4. 4

   Dust thickly with icing sugar. Mix cornflour with some cold milk and add to the remaining milk together with the sugar. Bring milk to the boil and simmer for about 1 minute while stirring. Remove milk from the hotplate.

5. 5

   Coarsely chop the chocolate coating, add it to the hot milk and melt it while stirring. Pour hot chocolate into cups. Serve with churros.

Nutrition Facts

KCAL
940 kcal

CARBS
107 g

FATS
48 g

PROTEINS
17 g