Spanish Churros with Chocolate
Golden, crispy fried dough churros dusted with cinnamon sugar and served with rich, velvety hot chocolate for dipping. This traditional Spanish treat comes together quickly with simple ingredients and deep-frying. The churros are best enjoyed warm and fresh, with the chocolate sauce slightly thickened so it clings to every bite.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- About 12 churros with 1½ cups chocolate sauce
Steps
Before you start
- Have a deep frying thermometer ready—oil temperature is crucial for even cooking
- Line a plate with paper towels and have a slotted spider strainer or skimmer at hand
- Prepare the chocolate sauce before frying so it's ready when the churros are done
- Set out a small bowl with the cinnamon-sugar mixture for coating
Prepare the cinnamon-sugar coating
- In a small bowl, mix together the granulated sugar and ground cinnamon.
- Set aside on a shallow baking sheet or plate where you'll coat the warm churros immediately after frying.
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Ready when: Sugar and cinnamon are evenly combined
Make the chocolate sauce
- In a small heavy-bottomed saucepan over medium-low heat, warm the milk and cream together until steaming (about 3–4 minutes).
- Whisk the cornstarch with 1 tablespoon cold water until smooth, then pour it into the warm milk mixture while whisking constantly.
- Add the chopped dark chocolate, salt, and vanilla extract if using.
- Whisk continuously for 2–3 minutes until the chocolate is completely melted and the sauce is smooth and slightly thickened.
- Remove from heat and pour into a serving bowl.
- The sauce should coat the back of a spoon lightly.
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Ready when: Sauce is smooth, glossy, and coats a spoon lightly; no graininess
Tip: Whisk constantly to prevent the chocolate from scorching on the bottom of the pan
Heat the oil for fryingOven 375°F / 190°C
- Pour 1½ quarts (1400 ml) of neutral oil into a 2-quart heavy-bottomed pot.
- Insert a deep-frying thermometer and heat the oil over medium-high heat to 375°F (190°C).
- This will take about 8–10 minutes.
- The oil is ready when it shimmers and a small piece of dough sizzles immediately upon contact.
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Ready when: Oil reaches 375°F (190°C) on the thermometer
Tip: Never leave hot oil unattended. Use a thermometer rather than guessing—temperature is crucial for golden, crispy churros
Make the dough
- While the oil heats, bring the water, salt, and 1 tablespoon of the oil to a boil in a small saucepan over medium-high heat.
- Remove from heat and stir in the flour until a thick, smooth dough forms.
- The dough should be sticky but cohesive.
- Let it cool for 1 minute, then transfer to a piping bag fitted with a large star tip (½-inch opening).
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Ready when: Dough is smooth, thick, and pulls away from the pan sides
Tip: The dough will be hot—let it rest briefly before handling, and be careful when transferring to the piping bag
Fry the churrosOven 375°F / 190°C
- Once the oil reaches 375°F (190°C), carefully pipe 5–6 inch-long strips of dough directly into the hot oil, using scissors to cut the dough.
- Fry 4–5 churros at a time to avoid crowding.
- They will sink initially, then rise to the surface.
- Fry for 1–1.5 minutes per side, turning once with a slotted skimmer, until both sides are deep golden brown and crispy (total 2–3 minutes per batch).
- The exterior should be crunchy and the interior tender.
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Ready when: Churros are deep golden brown on both sides, crispy on the outside
Tip: Do not overcrowd the pot—frying too many at once drops the oil temperature and results in greasy churros. Work in batches and monitor the thermometer, adjusting heat as needed to keep oil at 375°F (190°C)
Drain and coat the churros
- Remove each batch with a slotted spider strainer or skimmer and drain on paper towels for 10–15 seconds.
- While still hot, immediately roll or toss the churros in the cinnamon-sugar mixture until evenly coated.
- Place on a clean plate and serve right away.
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Ready when: All churros are evenly coated with cinnamon-sugar
Tip: Coat the churros immediately while they're still hot—the sugar will adhere better and the heat will toast it slightly for better flavor
Serve with chocolate sauce
- Transfer the warm churros to a serving plate and pour the warm chocolate sauce into a bowl for dipping.
- Serve immediately while the churros are still warm and crispy.
- Each person tears off a piece of churro and dips it into the chocolate sauce.
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Ready when: Churros and sauce are ready to serve
Tip: Churros are best enjoyed fresh and warm; they begin to soften as they cool
Good to know
Tips
- Oil temperature is the key to success—use a reliable thermometer and adjust heat as you fry to maintain 375°F (190°C). If the oil is too cool, churros absorb oil and become greasy; if too hot, they brown too quickly before cooking through.
- Pipe the dough into the hot oil carefully—it's hot and can splatter. Use scissors to cut each piece cleanly and avoid burns by keeping your hand at a safe distance.
- For extra indulgence, serve the chocolate sauce warm but not piping hot—this allows it to flow better for dipping while still being rich and luxurious.
- Churros can also be dusted with just granulated sugar, or served with dulce de leche for dipping instead of chocolate sauce.
Make ahead
The chocolate sauce can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, whisking occasionally, until warm and pourable. The churro dough can be made and piped into a pastry bag up to 2 hours ahead; keep at room temperature. Fry fresh to order for best results.
Storage & reheating
Churros are best eaten immediately. Leftovers can be stored in an airtight container at room temperature for up to 4 hours, but they will soften. To refresh, place in a 350°F (175°C) oven for 3–4 minutes until crispy. Chocolate sauce keeps in the refrigerator in an airtight container for up to 5 days; reheat gently before serving. Churros do not freeze well due to their texture.
Substitutions
- dark chocolate (70% cacao), chopped → Milk chocolate (50% cacao) or a mix of dark and milk chocolate. For a sweeter, less intense chocolate sauce. Use the same amount by weight.
- ground cinnamon → Ground sugar-cinnamon blend, or omit entirely for plain sugar-coated churros. Adjust to taste. Some Spanish regions use less cinnamon or skip it.
- neutral oil (vegetable, canola, or light olive oil) for deep frying → Peanut oil or refined coconut oil. Any neutral oil with a high smoke point (375°F/190°C or higher) works. Avoid olive oil.
- cornstarch → Arrowroot powder or potato starch. Use the same amount by weight to thicken the chocolate sauce.
