Churros with Chocolate
Crisp ridged dough sticks with cinnamon sugar and chocolate dip.
Preparation: 20 min · Cooking: 20 min · Total: 55 min · 6 servings
Ingredients
- 160 g all-purpose flour
- 50 g butter
- 250 ml water
- 2 pc eggs
- 1000 ml neutral frying oil
- 100 g cinnamon sugar
- 120 g dark chocolate
Instructions
Boil the water and butter
Bring 250 ml water and 50 g butter to a full boil in a medium saucepan over medium-high heat.
The butter is melted and bubbles cover the surface.
Cook the flour paste
Add all 160 g flour at once. Stir firmly over medium heat for 1–2 minutes, until the dough forms one ball and a thin film appears on the pan.
The dough pulls cleanly from the sides and no dry flour remains.
Cool the dough briefly
Move the dough to a mixing bowl and leave it for 10 minutes, until warm but no longer steaming.
The dough is warm enough to touch briefly without discomfort.
Beat in the eggs
Beat the 2 eggs in a cup. Add them to the warm dough in four additions, mixing each addition completely before adding the next, until the dough is smooth and pipeable.
The dough is glossy and falls from a spoon in a thick V-shape.
Heat the frying oil
Pour the 1,000 ml frying oil into a deep, heavy pot and heat it to 175°C. Maintain 170–180°C during frying.
The thermometer reads 175°C and the oil is not smoking.
Pipe the churros into the oil
Spoon the dough into a strong piping bag fitted with a large star nozzle. Pipe 10 cm lengths close to the 175°C oil and cut each length away from your body with clean scissors.
Check frying progress after 18 minutes: 1080 seconds
Fry until crisp
Fry four to six churros at a time for 3–4 minutes, turning once, until deep golden. Lift the batch onto the wire rack with a dry slotted spoon. Drain, check, and coat it as in the next step, then let the oil return to 175°C and repeat the piping and frying until all the dough is used.
The outside is deep golden; check the center of each batch before coating.
Coat with cinnamon sugar
For each batch, drain on the rack for at least 1 minute, then cut one churro open. The center must be cooked and airy, with no wet or floury dough. If it is wet, return that unsugared batch carefully to the 170–180°C oil with a dry slotted spoon, fry briefly, drain, and check again. Only when cooked, roll the warm batch in the 100 g cinnamon sugar until coated.
Each checked center is airy and fully cooked; the sugar coating clings without becoming oily.
Serve with chocolate
Turn off the frying heat. Melt the 120 g dark chocolate in a dry small saucepan over the lowest heat, lifting the pan off the heat often and stirring until smooth. Serve it beside the churros for dipping as soon as possible.
The chocolate is smooth and fluid, and the churros remain crisp.
Tips
- Let the dough cool slightly before adding eggs.
- Use a star tip for crisp ridges.
- Contains wheat, milk, and egg; check the chocolate and cinnamon-sugar labels for additional allergens.
Common mistakes
- Wet dough can burst in oil.
- Crowding the pot lowers oil temperature.
Substitutions
- Serve with caramel sauce instead of chocolate.
Storage
Best fresh. Refrigerate leftover churros and chocolate separately in covered containers at 4°C or below within 2 hours, or within 1 hour above 32°C. Use within 2 days.
Reheating
Reheat churros once in a 160°C oven until hot throughout, reaching 74°C. The sugar coating may soften; do not refry coated churros. Gently re-melt the chocolate separately.
About this recipe
Churros are a beloved Spanish fried pastry often served with chocolate. This version uses an enriched egg-and-butter dough and cinnamon sugar rather than the simpler traditional flour-and-water dough.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.