You need this for Easter brunch!

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. In a bowl, whisk the flour and baking powder together.
2. In a medium saucepan over medium-high heat, bring the water, olive oil and salt to a boil.
3. Take the pan off the heat and tip in all the flour mixture at once. Stir hard with a wooden spoon until it forms a rough, very thick dough, about 1 minute.
4. While the dough is still warm but cool enough to handle, pipe it through a churrera or cookie press fitted with a large star tip into 8 to 9 inch strips on a silicone mat or parchment. For loops, fold each strip into a teardrop about 4 inches tall and 2 inches wide, pressing the ends together. You should get about 16 churros. Cover with plastic wrap or a damp towel.
5. Dissolve the cornstarch in 2 tablespoons of the cold milk in a small bowl. In a medium saucepan over medium-high heat, bring the remaining milk and the cinnamon stick and star anise (if using) to a boil, stirring now and then.
6. Lower the heat, add the cornstarch mixture and cook for 2 to 3 minutes, stirring constantly, until slightly thickened. Add the chopped 70% chocolate and stir until fully melted. Keep warm on the lowest heat.
7. Heat 2 inches of frying oil in a Dutch oven or heavy saucepan over medium heat to 425°F, checking with a thermometer.
8. Line a plate with paper towels and set it by the stove with a spider or slotted spoon.
9. Lower 3 or 4 churros at a time into the hot oil and fry about 1 minute per side, until golden brown at the edges. Lift out with the spider onto the paper towels to drain, then sprinkle with sugar while still warm.
10. Stir the hot chocolate well, pour into cups and serve with the churros for dipping.

Summarized from The Mediterranean Dish's video. Watch it for the details.