Apart from pan con tomate (https://1countryaweek.wordpress.com/2014/05/19/recipe-how-to-make-pan-con-tomate/) churros are a very popular breakfast in Spain. They are made from deep-fried sweet dough and spanish people use to eat them with hot chocolate. But they have their very own interpretation of hot chocolate: It`s melted dark chocolate with only a little milk.
So to us the whole thing seems more like a sweet than a common breakfast, but I really loved having churros y chocolate, some fruits and pan con tomate for breakfast. If you don´t like it that sweet, dip it into your coffee instead of chocolate.
I must say, that i had no idea if I would be able to make churros at home. But it`s much easier than it looks like! By the way: You don´t need no fryolator, there wasn´t any problem using a wok. So just give it a try, here`s the recipe 😉
1 cup water
1/2 Cup sugar + 2-3 tbsp. sugar + 1 tbsp sugar
1-2 teasp. ground cinnamon
1 1/1 tbsp sunflower oil
1 cup common wheat flour (or buckwheat flour for glutinous free churros)
1/2 teasp. salt
For the chocolate:
50 gr dark chocolate
2-3 teasp. milk
1. Put the sugar with the cinnamon into a small bowl.
2. Heat the oil with 1 tbsp sugar and the water. When it`s boiling, put on low heat and add the flour and the cinnamon-sugar. Continue mixing it until it forms a ball.
3. Turn off the heat and transfer to a pastry bag
4. Heat the oil. It should be hot but not blubbering; be careful with the hot oil!
5. Put the ca. 15-20 cm long dough pieces into the hot oil. Use scissors or a knife to cut it. Fry until the churros are gold-brown.
6. Take them out of oil.
7. Roll in some sugar and melt the chocolate with the milk.