Spanish Chocolate Doughnuts

[Custodio Groves]

Ifyou love Mexican chocolate, you are going to be obsessed with these doughnuts. The dark chocolate pastry cream has ground cinnamon and cayenne pepper in it, giving it a rich and spicy kick that balances out the richness of the sultry filling.

We spent a week in Barcelona recently, and walking around the city, you notice little bars and cafes everywhere selling hot chocolate with long, piped doughnuts, ribbons of fried batter coated in sugar and sold in cones or paper bags.

Bring 250ml of water to the boil and add 75g of unsalted butter, cut into inexact cubes. The butter will melt quickly, and when it has, take the water off the heat and let it cool for a minute.

Divine! I love churros, have ever since I was a kid living in Panama. There is this Spanish churreria & cafe that serves these. I used to get the thicker ones filled with manjar blanco aka dulce de leche AND/or the thin plain ones. On a trip to Madrid I got to enjoy them like the Spanish do, with that thick, lusciously creamy hot chocolate. Good memories!

In all honesty, we ate them within seconds of them coming out of the fryer, with too much sugar, but I've been concocting a more elegant version with a very thick and rich chocolate sauce for a proper dessert.

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These doughnuts are fluffy, slightly moist, and have an incredible Mexican chocolate flavor. Mexican chocolate is known for its distinct spicy cinnamon and ginger flavors. Their texture is more like a muffin than the typical fried doughnut, so they're the perfect excuse to have chocolate for breakfast.

My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test, and taste international recipes, and if I really like them, I share them on my blog, Sweet Cannela. I live in Mexico City, which has an altitude of 7,350 ft above sea level, so I like to experiment with recipes for baking at high altitudes. I am interested in making healthier recipes, using good quality ingredients, and reducing the consumption of animal products.

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Enjoy our Donettes, whether you share them or not, and remember the snacks of the past. Their sweet and unmistakable taste is the best remedy against homesickness. It comes in a pack of 8 units, although sometimes they come in a format of 9 units, it is a small doughnut covered with delicious chocolate.

In Gastronomic Spain we have a wide variety of sweets for snacks and breakfast. If you like this type of Spanish food, you will surely appreciate the Tosta Rica biscuits, the delicious Suchard nougat, or a delicious hard nougat.

Donettes are very fluffy doughnuts dipped in chocolate. They have a firm texture due to the "thick" layer of chocolate, their interior is soft and spongy, they have a sweet taste and can be eaten in two bites.

This traditional sweet comes in a format of 8 units and weighs 152 g. They are packaged in a plastic tray and sealed in an airtight bag. These fudgy donuts covered in chocolate have been made by the Bimbo company for decades. They can be eaten in 2 bites, they have a sweet and delicious flavour, it is impossible to eat just one.

Continuing with my tradition of bringing in new foods to our collection of Divine Spice Box, to me, this next recipe is a complete new take on how i thought making doughnuts at home was cumbersome. A person who is truly fond of texture, glaze, lustre and glitter jazz of show off foods, one of the first food items i fell weak for here were obviously doughnuts !! Difficult to describe my love for them in words, i would just say they make me want them !

My first interaction with doughnuts in Montreal happened at this very coffee shop. Looking at the racks adorned with sweet doughnut treats, my heart leaped like a 5-year-old. Clearly i was really happy to help myself with a few.

Though churros are made in various countries, mexican churros are usually sprinkled with cinnamon sugar when warm & served with hot chocolate. I have tried many combinations with the various jams etc but the good old traditional way works best for me.

Tip : For an even interesting variation, you could try make jam/jelly stuffed churros. For that, after the churros are fried and sprinkled with cinnamon sugar, make a hole in the churros lengthwise with the help of a skewer and fill in the filling with the help of piping bag using a thin extrusion nozzle.

Yes Pallavi very much like doughnuts. Infact these are known as Spanish & Mexican doughnuts (with slight variations in them) as well. Very yummy and easy to make.. And oh so delightful !! You should try making these sometime for sure ? Also, do subscribe to the blog.

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200+ food recipes and stories to share, here i am with my collection of little divine cooking experiences which daily adds new spices to my life. I love experimenting with ingredients from all over the world in my little kitchen and create recipes which pack the various flavors of the world in a single spice box.

I have not tried keeping it in a crock pot so I am not sure. This type of hot chocolate is super thick pudding-like and it tends to get clumpy if not eaten right away. A crock pot might help but it may also be better to use a chocolate ganache rather than this pudding-like hot chocolate.

Hello,

I am a 7th grader and I am making this for the first time for a spanish project in class.

I have a question:

If I coat the churros with sugar and make the thick hot chocolate as a dip and serve it do you think it will be too sweet?

Thank you

I well remember my first taste of churros. Cafe Hernandez in Potts Point. Circa 1985. Open around the clock. A late night and early morning haunt. Famous for hot chocolate and churros. A Sydney institution that has withstood the test of time. One bite and I was hooked. Spanish style doughnuts. A real treat. Crisp, crunchy and sugary on the outside and light and fluffy on the inside. Dipped in a steaming mug of hot chocolate. Incredibly delicious and moreish.

For years I thought churros exotic. Definitely not something I would attempt at home. A guilty pleasure. Not widely available. A few years ago the secret was out. They are quite simple and quick to make. From basic pantry ingredients. Eggs. Water. Butter. Flour. Nothing more complicated than choux pastry. Spooned into a piping bag with a star tip. Fried in oil. Rolled in cinnamon sugar.

The perfect offering for a weekend brunch. Particularly so when the weather is wet and miserable and all I want to do is stay cosy and warm indoors. Churros and hot chocolate. A marriage made in heaven.

COMBINE butter and water in saucepan, bring to the boil. When butter has melted and water boiling rapidly, add sifted flour and salt all at once.

STIR vigorously until the mixture is glossy and pulls away from the side of the saucepan to form a smooth ball.

TRANSFER to a bowl. Cool slightly and beat in eggs a little at a time. The pastry dough should be smooth and stretchy and fall easily off a wooden spoon.

SPOON the dough into a piping bag with a star-shaped nozzle. Set aside until ready to fry.

COMBINE caster sugar and cinnamon in a shallow bowl. Set aside for sprinkling on the hot churros.

FILL a large, heavy bottomed saucepan with sunflower oil, about one-third full.

HEAT the oil to 170C or until a small piece of bread browns in less than 30 seconds.

PIPE churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful not to cook any more than four lengths at any one time, to prevent them from sticking to one another.

FRY for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper.

SPRINKLE with the cinnamon sugar and serve immediately with your favourite hot chocolate.

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Christopher Kimball: This is Milk Street Radio from PRX. I'm your host, Christopher Kimball. A culinary tour of Mexico usually focuses on tacos, tamales, salsa, and mole but for Chef, Fany Gerson, it's all about dessert.

Fany Gerson: Even when I was researching the book, people would find out what I was doing. And they'd say, you could write a whole book about that? In my mind, I was like, we could write a whole encyclopedia about it.

Film Clip: The Maltese Falcon: I've never seen those be dead or alive. Well, you know me, Spade. If you did it, or if it didn't, you'll get a square deal for me and most of the breaks, though knows I blame him much, man that kills your partner. But that won't stop me from nailing you. Fair enough, but I feel better about it if you have a drink with me.

CK:Film Historian Eddie Muller love scenes just like this one where alcohol plays a big role in the smoky nightclubs in dimly lit apartments in film noir. Eddie is the host of Noir Alley on TCM, and his latest book is Eddie Muller's Noir Bar CocktailsInspired by the World of Film Noir. Eddie, welcome to Milk Street.

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