Name: Churrodipped Champurrado
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Cuisine: Asiatique
Ingredients: 330 gm plain flour; 60 ml (1/4 cup) olive oil; For deep-frying: vegetable oil; Spiced piloncillo; 50 gm piloncillo, coarsely grated (see note); 50 gm raw caster sugar; 1 tsp (5 ml) ground cinnamon; 1/4 tsp (1 ml) finely grated nutmeg; 1/4 tsp (1 ml) ground aniseed; Scraped seeds of 1 vanilla bean; Champurrado; 30 gm (1/4 cup (60 ml)) masa flour (see note); 560 ml milk; 150 gm dark chocolate (85% cocoa solids), finely chopped; 40 gm piloncillo, coarsely grated

Description

Discover the irresistible Churrodipped Champurrado recipe, where rich chocolate meets crispy churros. Learn how to create this indulgent treat step-by-step today!

Ingredients

330 gm plain flour
60 ml (1/4 cup) olive oil
For deep-frying: vegetable oil
Spiced piloncillo
50 gm piloncillo, coarsely grated (see note)
50 gm raw caster sugar
1 tsp (5 ml) ground cinnamon
1/4 tsp (1 ml) finely grated nutmeg
1/4 tsp (1 ml) ground aniseed
Scraped seeds of 1 vanilla bean
Champurrado
30 gm (1/4 cup (60 ml)) masa flour (see note)
560 ml milk
150 gm dark chocolate (85% cocoa solids), finely chopped
40 gm piloncillo, coarsely grated

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Instructions

Place the flour and a dash of salt into an electric mixer with a paddle attachment. Heat the olive oil and 450 ml of water in a pot until they reach a boil, then pour into the mixer. Mix on low speed to blend, then increase to high speed and mix until the dough is exceptionally smooth and glossy (2-3 minutes). Put the mixture into a piping bag with a 2 cm star tip and let it sit at room temperature for 2 hours.
In the meantime, to prepare the spiced piloncillo, mix the components in a bowl, using your fingers to combine them well, then spread the mixture on a tray and leave it aside.
For the champurrado, blend the masa with 120 ml of hot water in a food processor until mixed, then pour into a pot. Add the milk, chocolate, piloncillo, and 300 ml of hot water. Heat gently until it simmers, whisking until it becomes frothy (4-5 minutes). Keep this warm, and when you’re ready to enjoy, strain it into mugs.
Heat the vegetable oil in a deep fryer or a large pot to 180°C. Pipe 12 cm portions of the churro dough into the hot oil, using scissors to cut the ends, and fry them, turning occasionally, until they are golden and thoroughly cooked (3-4 minutes; be cautious as hot oil can splatter). Let them drain on paper towels, then roll them in the spiced piloncillo. Keep them warm and continue with the rest of the dough. Serve them hot alongside the champurrado.

Notes

Heat olive oil thoroughly before adding to the mixer for a smooth doughnBreak down lumps in grated piloncillo with fingers for even churro coatingnSlowly add chocolate to champurrado while whisking to prevent seizing