These golden, crispy-outside and fluffy-inside Spanish churros are the ultimate indulgence when served with rich, velvety hot chocolate for dipping. This classic treat combines the perfect textural contrast with a luxurious chocolate experience that will transport you straight to a Madrid café. Whether enjoyed as a breakfast delicacy or a sweet afternoon snack, homemade churros are surprisingly achievable and absolutely irresistible.
⏱️55 min
📊Medium
👥4 servings
🍽️Snack
vegetarianfamilyfestive
Ingredients
250 gall-purpose flour
250 mlwater
60 mlolive oil
5 gsalt
1 litervegetable oil for frying
100 ggranulated sugar
10 gground cinnamon
200 gdark chocolate
300 mlwhole milk
30 gcocoa powder
Instructions
1PREPARE THE CHURRO DOUGH: In a medium saucepan, combine 250ml of water, 60ml of olive oil, and 5g of salt. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the salt dissolves completely. Once boiling, remove from heat and allow to cool for 1-2 minutes, which will prevent the flour from cooking prematurely when added.
2MIX IN THE FLOUR: Gradually add 250g of all-purpose flour to the warm liquid, stirring continuously with a wooden spoon or spatula. Mix until a thick, smooth paste forms that pulls away from the sides of the pan. The dough should be thick enough to hold its shape but still pliable; if too thick, add a tablespoon of water at a time. This stage typically takes 2-3 minutes of vigorous stirring.
3PREPARE THE CHURRERA OR PIPING BAG: Transfer the warm dough into a churrera (Spanish churro maker) or a large piping bag fitted with a large star-shaped nozzle. If using a piping bag, ensure it is sturdy enough to handle the thick dough without splitting. Have a clean kitchen towel or parchment paper ready nearby to catch the piped dough, as you'll be working quickly once the oil reaches temperature.
4HEAT THE OIL FOR FRYING: Pour 1 liter of vegetable oil into a deep, heavy-bottomed pan or deep fryer and heat to 375°F (190°C). Use a cooking thermometer to monitor the temperature accurately, as oil that is too cool will produce greasy, soggy churros, while oil that is too hot will burn the outside before cooking the inside. The oil should shimmer and move freely across the pan surface when ready.
5FRY THE CHURROS: Carefully pipe 6-8 inch (15-20cm) strips of dough directly into the hot oil using scissors or a knife to cut the dough cleanly. Fry 4-5 churros at a time to avoid overcrowding the pan, which would lower the oil temperature and result in soggy churros. Fry for 1-2 minutes per side until golden brown and crispy, turning once with tongs or a slotted spoon. The churros should have a deep golden color and feel firm when tapped with a utensil.
6COAT WITH CINNAMON SUGAR: As each batch of churros finishes frying, transfer them to a paper towel-lined plate to drain excess oil for 30 seconds. While still warm, immediately roll the churros in a mixture of 100g granulated sugar combined with 10g ground cinnamon, coating all sides evenly. The warm churro surface will allow the sugar-cinnamon mixture to adhere perfectly, creating a sweet, aromatic crust.
7PREPARE THE HOT CHOCOLATE: In a heavy-bottomed saucepan, combine 300ml of whole milk and 200g of chopped dark chocolate over medium heat. Stir constantly with a whisk for 3-4 minutes until the chocolate melts completely and the mixture becomes smooth and glossy. Add 30g of cocoa powder and whisk vigorously to incorporate without lumps, creating a rich, velvety sauce that reaches a gentle simmer but does not boil, which would scorch the chocolate.
8SERVE IMMEDIATELY: Arrange the warm churros on a serving platter and pour the hot chocolate into small dipping cups or bowls. Serve immediately while the churros are still warm and crispy on the outside, as they are best enjoyed fresh and will begin to soften within minutes. The contrast between the hot, creamy chocolate and the warm, crispy churro is essential to this classic experience.