Masa X Equip: Chocolate Churro Prime Protein Recipe

Hydrate masa

Place masa harina, fine sugar, and fine salt in a medium bowl and whisk to combine. Slowly add hot water while stirring with a fork or spatula until mixture comes together into a soft, moist dough — similar to play-dough but slightly tacky. If dough is dry, add up to 1 tablespoon more hot water; if too wet, add 1 tablespoon masa harina.

Incorporate butter

Stir the melted butter into the masa dough until fully incorporated and smooth. Let rest, covered with a damp towel or plastic wrap, for 10 minutes to hydrate evenly.

Combine dry protein ingredients

In a separate small bowl, whisk together grass-fed beef protein powder, bovine collagen, unsweetened cocoa powder, ground cinnamon, and baking powder until uniform. Sift or break up any clumps so the powders are evenly distributed.

Add to masa

After the masa has rested, make a well in the center of the dough and add the dry protein-cocoa mixture and the vanilla extract. Knead the dough in the bowl with your hands (or with a paddle on low speed) until the powders are fully incorporated and the dough is a uniform chocolate-brown color, about 1–2 minutes. The final dough should still be soft and hold shape; if it feels crumbly, add 1 teaspoon hot water, if too sticky, dust with 1 teaspoon masa harina.

Portion dough

Divide dough into 10 equal portions (for bite-sized churros) or 6 portions (for longer churros). Roll each portion into a short rope about 4–6 inches long for bites or 6–8 inches for traditional length, pressing seams to seal. For classic ridged churros, fit a piping bag with a large star tip and pipe ropes; alternatively, roll ropes by hand and gently press with a fork to create shallow ridges.

Heat oil

Pour oil into a heavy-bottomed saucepan or skillet to a depth of about 1.5 inches (roughly 2 cups). Heat oil over medium heat until it reaches 350°F (175°C) or when a small piece of dough sizzles and browns in about 30–45 seconds. Maintain temperature between 325–350°F during frying.

Fry churros

Working in small batches (3–4 pieces depending on pan size), carefully lower churro ropes into the hot oil using a slotted spoon or tongs. Fry until golden brown and cooked through, about 2–3 minutes per side for small pieces and 3–4 minutes per side for longer churros. Turn once so both sides are evenly colored. Do not overcrowd the pan to avoid oil temperature drop.

Drain and coat

Remove churros with a slotted spoon and drain briefly on paper towels. While still warm (but not dangerously hot), toss churros in a shallow bowl with granulated sugar and the 1 teaspoon ground cinnamon until evenly coated. Optionally sprinkle a pinch of fine salt for balance.

Make quick chocolate dipping sauce

Place the finely chopped dark chocolate in a small heatproof bowl. Warm the milk in a small saucepan until steaming (do not boil) and pour over the chocolate. Let sit 30 seconds, then whisk until smooth. If sauce is too thick, thin with 1 teaspoon more milk. Serve warm alongside churros for dipping.

Serve

Arrange churros on a platter, dust lightly with powdered sugar if desired, and serve immediately with the chocolate dipping sauce. Each churro contains approximately 20 g of grass-fed beef protein (from the protein powder measurement used per serving when portioning — see note).