Churros with Hot Chocolate

1st Saturday morning, the sun is shining and a very, very light smell of clarified butter wafts through the house.

Cooking fat smells that permeate closed rooms are normally only sexy in chips stalls. In this case, however, small concessions have to be made. After all, it depends on the inner values! And heavenly churros cavort in the clarified butter !! No, Chuurrrrrrooos! The "R" has to roll like Carolin Reiber in the popular hit parade. The delicious pastry is served as breakfast in many South American countries and in Spain. Yes, they know what is good!

Bring 3,400 ml of water, butter, salt and sugar to a boil in a saucepan. Add the flour all at once and stir everything vigorously until the dough loosens in a lump from the bottom of the pan. Now pull the pan off the stove and stir in the egg (it works best with the mixer).

Heat the fat in a saucepan to 180 ° C. Pour the batter into a piping bag and squirt the churros directly into the hot fat. I strongly recommend a solid piping bag. Delicate disposable bags are absolutely not suitable. The dough is too compact so that the bags tear quickly (unfortunately I'm speaking from experience!). If small bubbles rise up on a wooden spoon handle, the fat is hot enough. Bake until golden brown on all sides for 2-3 minutes. Remove with a slotted spoon and drain on plenty of kitchen paper.

Dust with powdered sugar or sugar and cinnamon and serve with hot, melted chocolate. Buen provecho!

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