Churros con Chocolate
Crispy, ridged fried dough sticks tossed in cinnamon sugar and served with a rich, velvety dark chocolate dipping sauce. This comforting Spanish classic offers a perfect balance of warm crunch and thick, decadent chocolate.
A little context
Churros trace their roots to Spanish shepherds who fried dough over open fires as a practical meal. In Spain, they are a quintessential breakfast or late-night snack, often enjoyed at churrerías until late morning. The pairing with chocolate a la taza, a thick hot chocolate meant for dipping rather than sipping, is iconic, particularly in Madrid. While variations exist across Latin America, the traditional Spanish version features a star-shaped dough piped directly into hot oil.
Method
- 01
Prepare coating mixture
Mix the cinnamon and sugar for coating in a shallow bowl. Set aside near the frying station.
- 02
Heat the oil
Pour oil into your pot to a depth of 8 cm (3 inches). Heat to 175°C (350°F) over medium-high heat.
- 03
Make the choux dough
In a saucepan, bring water, butter, salt, and 25g sugar to a rolling boil. Remove from heat and immediately add all flour at once. Stir vigorously until a ball forms.
- 04
Cook the dough
Return saucepan to low heat for 1 minute, stirring constantly to dry out the dough slightly. Transfer to a pastry bag fitted with a large star tip.
- 05
Pipe and fry
Pipe 10 cm (4 inch) lengths of dough directly into the hot oil using kitchen scissors to cut. Fry 3-4 churros at a time to avoid crowding.
- 06
Turn and drain
Fry for 2-3 minutes, turning once, until deep golden brown. Remove with a spider strainer and drain on a wire rack.
- 07
Coat the churros
While still hot, toss the fried churros in the cinnamon sugar mixture until fully coated. Keep warm in the oven at 90°C (200°F) if batch frying.
- 08
Make the chocolate sauce
Whisk milk and cornstarch in a small saucepan. Heat gently until simmering, then remove from heat. Stir in chopped chocolate until smooth and thickened.
- 09
Serve immediately
Serve hot churros alongside small bowls of the thick chocolate sauce for dipping.
Pro tips
- ✦Keep oil temperature steady between 175°C and 185°C (350°F to 365°F) to prevent greasiness.
- ✦Pipe dough directly into the oil using scissors to cut the length, rather than piping into a bowl.
- ✦Stir the chocolate constantly to prevent the cornstarch from clumping or scorching.
- ✦Serve immediately, as churros lose crispness within 10 minutes.
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Substitutions
- Dark chocolate 70% → Semi-sweet chocolate chips (Slightly sweeter, melt slowly.)
- Vegetable oil → Sunflower oil (Similar neutral flavor and smoke point.)
Storage
Churros are best eaten fresh. Store leftover churros in an airtight container at room temperature for up to 1 day. Chocolate sauce keeps in the fridge for 3 days; reheat gently with a splash of milk.
What to serve with it
- Freshly squeezed orange juice
- Strong café con leche
- A pinch of sea salt on the chocolate for contrast
FAQ
Why did my churros absorb too much oil?+
Oil temperature was too low; ensure it stays at 175°C (350°F) before adding dough.
Can I make the dough ahead?+
No, pipe and fry immediately for the best texture; the dough hardens quickly.
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