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Churros with Chocolate
Crispy ridged dough fritters dusted in cinnamon sugar and served with thick, bittersweet hot chocolate for dunking.
15 mins
20 mins
6 people
Spanish / Mexican
Plain flour
250g
Boiling water
250ml
Salt
1 tsp
Oil
In dough
1 tbsp
Oil
for deep frying
Sugar
For dusting
4 tbsp
Cinnamon
For dusting
1 tsp
Dark chocolate
Chopped
200g
Whole milk
300ml
Cornstarch
For thick chocolate
1 tbsp
Sugar
For chocolate sauce
2 tbsp
🍽️ Commercial churro gun press
→ Piping bag with a large star nozzle
A piping bag gives the same ridged shape that creates crispiness
Combine flour and salt. Pour over exact measure of boiling water and oil, stir vigorously into a smooth dough.
💡 Pro Tip: Boiling water pre-cooks (gelatinizes) the starch — this is what creates the classic chewy inside / crispy outside.
Cool dough 5 minutes. Transfer to a piping bag with a large star nozzle.
💡 Pro Tip: The star nozzle creates ridges that maximize crispy surface area.
Pipe 15cm lengths directly into 180°C oil. Fry 3-4 minutes per side until golden.
💡 Pro Tip: Cut churros with scissors when piping — don't drag the nozzle sideways.
Drain and immediately roll in cinnamon sugar.
💡 Pro Tip: Toss while hot — cinnamon sugar sticks to the oil on the surface. Cold churros don't absorb the sugar.
Make thick chocolate: heat milk, whisk in cornstarch, sugar, and chopped chocolate until very thick.
💡 Pro Tip: Spanish hot chocolate should be thick enough to hold a churro upright — not a thin ganache.
- ✓Boiling water is essential for the right texture
- ✓Star nozzle creates ridges = more crispiness
- ✓Roll in cinnamon sugar while hot
- ✓Spanish chocolate for dipping is always thick, not thin
- →With thick Spanish hot chocolate
- →For breakfast or dessert
- →With dulce de leche