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Crisp, ridged Spanish churros dusted with cinnamon sugar and served with a thick, glossy dark chocolate dipping sauce. The dough is simple, the frying is quick, and the contrast between crackly edges and tender centers is irresistible.
KI-generiertes Bild
KI-generiertes Bild
A briefly cooked flour dough develops enough structure to hold crisp ridges, while moderate frying temperature cooks the centers gently. The bittersweet chocolate sauce adds richness without overwhelming the lightly sweet cinnamon coating.
Churros are best eaten immediately. Store any cooled leftovers uncovered or loosely covered at room temperature for up to 1 day; refrigerate the chocolate sauce separately for up to 4 days.
Reheat churros in a 200°C oven or air fryer for 3 to 5 minutes until crisp. Warm the chocolate sauce gently in a saucepan or microwave, stirring often; do not boil it.
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