This churros con chocolate recipe produces crisp, golden churros with a soft interior and a rich dipping chocolate. It requires frying in very hot oil, so take care and follow the steps below. In Spain, churros are often enjoyed from small churrerías with thick hot chocolate—this version aims to recreate that classic pairing at home. Follow the method closely for reliable results; with practice you’ll master the technique.
Serves 4
INGREDIENTS
For the churros
400 ml water
400 g strong white flour
Pinch of salt
1 tablespoon olive oil
750 ml vegetable oil for deep-frying
Caster sugar and ground cinnamon (optional) for dusting
For the chocolate
1 small bag of Spanish hot chocolate powder
1 pint milk
50 g dark chocolate, roughly chopped
METHOD
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Bring the water to a rolling boil. While it heats, place the flour and salt in a large pan set over very low heat. Stir for 3–4 minutes to dry the flour slightly and make it light and fluffy.
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As soon as the water boils, pour it over the flour and mix with a wooden spoon for about 1 minute until a rough dough forms. Avoid over-mixing; a few lumps are fine as you can finish by hand when it cools slightly. Add the olive oil halfway through mixing.
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When the dough is warm but manageable, knead briefly for about 1 minute. Transfer it to a piping bag fitted with an 8-point star nozzle (avoid plastic that could melt). Prepare a sheet of baking parchment and pipe the churros onto it in long strips. Piping can be tiring, so take breaks if needed. You can freeze the piped churros on the parchment and fry them directly from frozen if you prefer to prepare ahead.
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Heat the vegetable oil in a large, deep pan. Aim for a temperature around 230–240°C for the ideal crisp exterior and tender interior. To test the oil, drop a small piece of dough in: if it immediately floats and sizzles, the oil is ready; if it sinks, allow it to heat longer.
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Carefully slide a few churros at a time into the hot oil. Fry for approximately 40 seconds on one side, then 30 seconds on the other, adjusting times slightly as needed for size. Remove with a slotted spoon and drain on kitchen paper. Keep the oil temperature steady between batches to ensure even cooking. While still warm, toss the churros in caster sugar mixed with a little ground cinnamon if desired.
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To make the dipping chocolate, bring the milk to the point just before boiling in a saucepan. Whisk in the Spanish chocolate powder steadily and keep stirring for about 10 minutes to prevent sticking or burning. At the end, stir in the chopped dark chocolate until fully melted and the mixture is smooth and glossy. Adjust thickness by adding a little more milk if necessary.
Serve the hot chocolate in cups and dip the churros while both are warm. Enjoy immediately for the best texture and flavor.