Churros con chocolate is Spain's classic fried dough pastry, piped into ridged strips, deep fried until crisp, and served with a cup of thick drinking chocolate for dipping. You make it by cooking a simple choux-style dough on the stove, piping it directly into hot oil, and frying until golden.
Churros are a breakfast and late-night tradition in Spain, sold from street carts and dedicated chocolaterias alike. The chocolate served alongside is deliberately thick, closer to warm pudding than cocoa, made specifically to hold a dunked churro without a limp.
What Actually Matters
Oil temperature control is everything here. Fry at a steady 375 degrees F. Too cool and the churros absorb oil and turn greasy and soft. Too hot and they brown on the outside before the inside cooks through. Use a thermometer and adjust the heat as you fry multiple batches, since the oil temperature drops each time you add cold dough.
Churros con Chocolate Recipe
Serves 4. Prep time: 15 minutes. Cook time: 25 minutes. Total time: 40 minutes.
- 1 cup water
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar, plus more for coating
- 1 cup all-purpose flour
- 1 large egg
- Vegetable oil, for frying
- 1 teaspoon ground cinnamon, for coating
- 6 ounces dark chocolate, chopped
- 1 cup whole milk
- 1 tablespoon cornstarch
- Combine the water, butter, salt, and sugar in a saucepan and bring to a boil.
- Remove from heat and stir in the flour all at once, mixing vigorously until a smooth dough forms.
- Let the dough cool for 5 minutes, then beat in the egg until fully incorporated and glossy.
- Transfer the dough to a piping bag fitted with a large star tip.
- Heat 2 inches of vegetable oil in a heavy pot to 375 degrees F.
- Pipe 4 inch strips of dough directly into the hot oil, cutting with scissors. Fry 3 to 4 at a time for 2 to 3 minutes, turning once, until golden.
- Drain on paper towels, then toss in a mix of cinnamon and sugar while still warm.
- For the chocolate, whisk the cornstarch into a splash of cold milk to make a slurry. Heat the remaining milk in a saucepan until steaming, then whisk in the chocolate until melted.
- Whisk in the cornstarch slurry and cook for 2 minutes, stirring, until thick enough to coat a spoon.
- Serve the churros hot alongside the warm chocolate for dipping.
| Nutrient | Per Serving (estimated) |
|---|---|
| Calories | 480 |
| Protein | 8g |
| Fat | 24g |
| Carbohydrates | 58g |
This is a calculated estimate, not lab-verified nutrition data.
Tips, Variations, and Storage
Churros are best eaten fresh and hot, they lose their crisp texture quickly. The dough can be made ahead and piped straight from the fridge, but fry them just before serving. The chocolate keeps in the fridge for up to 3 days, gently reheat it before serving again.
Frequently Asked Questions
Why are my churros greasy?
Your oil temperature is likely too low. Check it with a thermometer and let it come back up between batches.
Can I bake churros instead of frying?
You can, but you'll get a soft, bread-like texture rather than the classic crisp shell.
Why is the chocolate so thick?
Traditional Spanish drinking chocolate is meant to hold a dunked churro, so it's thickened deliberately with cornstarch.
Do I need a piping bag?
A piping bag with a star tip gives the classic ridged shape, but a heavy freezer bag with the corner cut works in a pinch.
Can I make the dough ahead?
Yes, refrigerate the piped or unpiped dough for a few hours, then fry when ready.
More from Wine Drop Cookery
This recipe is part of our Spanish recipes collection. See our kitchen essentials for piping bags and thermometers.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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