Masa X Equip: Chocolate Churro Prime Protein Recipe

Combine dry ingredients

In a medium bowl, whisk together the grass-fed beef protein powder (20 g), hydrolyzed collagen (10 g), cocoa powder (1.5 tbs), all-purpose flour or masa harina (2 tbs), granulated sugar (1 tbs), ground cinnamon (3 tsp), and fine sea salt (1 tsp) until evenly distributed and free of lumps.

Temper wet into dry

In a separate bowl, whisk the whole milk (300 ml), large egg (1), melted unsalted butter (1 tbs), and vanilla extract (1/2 tsp) until combined and slightly frothy. Slowly pour about 1/3 of the wet mixture into the dry bowl while whisking continuously to create a smooth slurry, then pour the remaining wet mixture and whisk until a batter forms. The batter should be slightly thicker than pancake batter but still pipeable; if too thick add 1–2 tbsp milk, if too thin add 1 tsp flour/protein mix.

Rest the batter

Let the batter rest at room temperature for 5–10 minutes to allow the collagen and protein to hydrate and the flour/masa to absorb liquid, which improves texture.

Heat oil

Pour neutral oil into a heavy pot or deep fryer to a depth of about 5 cm (roughly 300–500 ml depending on vessel). Heat oil to 180°C (350°F). Use a candy/deep-fry thermometer for accuracy. If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise quickly.

Pipe churros

Fit a sturdy piping bag with a large star tip (1 cm diameter opening) or use a churrera. Transfer batter to the bag. Pipe 8–10 cm strips directly into the hot oil, cutting with a small knife or scissors. Work in small batches (3–5 pieces) to avoid crowding.

Fry to golden

Fry churros, turning once, until deep golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes) depending on size. Maintain oil temperature at ~180°C; adjust heat as needed. Use a slotted spoon to transfer cooked churros to a wire rack or paper towels to drain briefly.

Coat in cinnamon sugar

While still warm, toss the drained churros in a bowl with the cinnamon sugar mixture (3 tbs). Ensure even coating by rolling or gently shaking the bowl. Place on serving plate.

Make chocolate dipping sauce (optional)

Chop dark chocolate (40 g) and place in a heatproof bowl. Warm heavy cream (30 ml) until just simmering and pour over the chocolate. Let sit 30 seconds, then stir until smooth. If desired, stir in a pinch of salt or 1/4 tsp of butter for shine. Serve warm alongside churros for dipping.