Churros and chocolate is a beloved Spanish treat of crisp, cinnamon-sugar-dusted fried dough served with a thick, rich hot chocolate for dipping. This recipe brings that café experience home, using a simple pâte à choux dough that puffs up light and airy, and a deeply chocolatey dipping sauce made with real chocolate and a touch of cornstarch for the perfect dipping consistency. Whether you’re in Algonquin, IL, or anywhere else, these churros are a fun and rewarding project that tastes far more impressive than the effort it takes.
Ingredients
- 1 cup (240 ml) water
- 2 tbsp (28 g) unsalted butter, cut into pieces
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 2 large eggs, at room temperature
- 1 tsp vanilla extract (optional)
- Vegetable oil, for frying (about 2-3 cups / 500-750 ml)
- 1/2 cup (100 g) granulated sugar, for coating
- 1 tsp ground cinnamon, for coating
- For the chocolate sauce:
- 1 cup (240 ml) whole milk
- 4 oz (115 g) semisweet or bittersweet chocolate, chopped
- 1 tbsp (8 g) cornstarch
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Make the chocolate sauce (can be done ahead): In a small saucepan, whisk together the milk, cornstarch, sugar, and salt until smooth. Place over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble, about 5 minutes. Remove from heat, add the chopped chocolate and vanilla, and stir until completely melted and smooth. Keep warm over very low heat, stirring occasionally, or reheat gently before serving.
- Prepare the churro dough: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat, stirring until the butter is melted. Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let cool for 5 minutes.
- Add the eggs: Beat in the vanilla if using. Add the eggs one at a time, beating well after each addition, until the dough is smooth, glossy, and falls slowly from the spoon. It should be thick but pipeable. If it seems too stiff, beat in a teaspoon of water.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 360°F (182°C). Use a deep-fry thermometer to maintain the temperature. Line a baking sheet with paper towels.
- Pipe and fry: Fit a piping bag with a large star tip (like a 1M or 2D). Fill with the dough. Pipe 4-5 inch (10-12 cm) strips directly into the hot oil, using scissors or a knife to cut the dough from the tip. Fry in batches of 4-5, turning occasionally, until golden brown and puffed, about 2-3 minutes per side. Do not overcrowd the pot.
- Drain and coat: Remove churros with a slotted spoon and drain on paper towels. While still warm, toss in a shallow dish with the cinnamon-sugar mixture until evenly coated.
- Serve immediately: Serve warm with the chocolate sauce for dipping.
Tips
- Dough consistency is key: The dough should be smooth and pipeable but not runny. If it’s too stiff, the churros will be dense; if too loose, they won’t hold their shape. Beat the eggs in gradually and test a small piece in the oil before piping all.
- Oil temperature matters: Keep the oil at a steady 360°F (182°C). If it’s too cool, churros absorb oil and become greasy; too hot, they brown too quickly and remain doughy inside.
- Use a star tip: The star shape creates ridges that crisp up beautifully and catch the cinnamon sugar. A large open star tip (like Wilton 1M) works best.
- Make ahead: The chocolate sauce can be made up to 3 days ahead and refrigerated. Reheat gently on the stove or microwave, adding a splash of milk if too thick. Churros are best fresh, but you can pipe the dough onto parchment and freeze, then fry frozen (add 1-2 minutes cooking time).
Serving Suggestions
Serve churros warm with a bowl of the hot chocolate for dipping. They’re perfect for a weekend breakfast, an afternoon treat, or a festive dessert. Pair with a cup of coffee or a glass of cold milk. For a fun twist, offer additional dips like dulce de leche, caramel sauce, or a berry compote alongside the chocolate.
Variations
- Spiced chocolate: Add 1/2 tsp of ground cinnamon or a pinch of cayenne pepper to the chocolate sauce for a warm kick.
- Baked churros: For a lighter version, pipe the dough onto a parchment-lined baking sheet and bake at 425°F (220°C) for 15-18 minutes, then broil for 1-2 minutes for crispness. They won’t be as crispy as fried but are still delicious.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different but still enjoyable.
- Filled churros: Use a long piping tip to inject the fried churros with chocolate sauce, dulce de leche, or pastry cream after coating with cinnamon sugar.
Storage and Reheating
Churros are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 1 day. To reheat, place in a 350°F (175°C) oven for 5-7 minutes to crisp up. Avoid microwaving, as they will become soggy. The chocolate sauce can be refrigerated for up to 3 days; reheat gently on the stovetop or in the microwave, stirring often.
Frequently Asked Questions
Can I use a different type of chocolate? Yes, you can use milk chocolate for a sweeter sauce or dark chocolate (70% or more) for a more intense, less sweet result. Adjust the sugar in the sauce to taste.
Why did my churros come out soft and greasy? This usually happens when the oil is not hot enough. Use a thermometer to maintain 360°F (182°C), and fry in small batches so the oil temperature doesn’t drop too much. Also, make sure the dough is well-drained on paper towels after frying.
Can I make the dough ahead of time? The dough is best used immediately, but you can pipe it onto a parchment-lined baking sheet and refrigerate for up to 2 hours before frying. Fry directly from the fridge, adding a minute to the cooking time. You can also freeze the piped dough for up to 1 month; fry frozen, adding 2-3 minutes.
What if I don’t have a piping bag? You can use a heavy-duty zip-top bag with a corner snipped off, but the churros won’t have the classic ridges. Alternatively, you can spoon the dough into the oil in small oval shapes, but they won’t be authentic churros.
Is the chocolate sauce supposed to be very thick? Yes, traditional Spanish hot chocolate is thick enough to coat the back of a spoon, almost like a pudding. The cornstarch helps achieve this. If it’s too thick, whisk in a little extra milk; if too thin, cook it a bit longer.
Can I use a different oil for frying? Yes, any neutral oil with a high smoke point works, such as canola, sunflower, or peanut oil. Avoid olive oil, as it has a strong flavor and lower smoke point.
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