Churros

Name: Churros
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Water — 240 ml; Salt — ½ tsp; Oil — 1 tbsp; Flour — 125 g; Sugar — 50 g; Cinnamon — 1 tsp; Dark Chocolate — 100 g; Heavy Cream — 120 ml

These authentic Spanish churros are crisp, golden fried dough sticks coated in a sweet mixture of sugar and cinnamon. Perfectly paired with a rich, silky dark chocolate dipping sauce, these easy, egg-free treats capture the true essence of Spanish indulgence, offering a delightful combination of crunchy, sweet dough and smooth, decadent chocolate that is sure to satisfy any craving.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

If you find the dough is difficult to handle or slightly sticky, do not hesitate to transfer it onto a lightly oiled work surface to knead it until it becomes completely smooth and pliable before piping.

Achieving the correct oil temperature is crucial; maintain the oil at approximately 180°C throughout the frying process to ensure the churros cook evenly, turning a beautiful golden brown without absorbing excess oil.

A piping bag fitted with a star-shaped nozzle is essential for achieving the signature ridged texture of traditional churros, which also helps the dough cook more uniformly in the hot oil.

The chocolate dipping sauce can be prepared in advance; simply let the ganache sit for a few minutes after pouring the warm cream over the chopped dark chocolate to allow it to melt fully before stirring until smooth.

These churros are best enjoyed immediately after frying, while they are still warm and the coating of cinnamon sugar is fragrant and crisp.

Prepare Dough
Bring water, salt, and oil to a boil in a saucepan, remove from heat, stir in the flour, and mix until a smooth dough forms.

Knead
Transfer the dough to a lightly oiled surface if needed, and knead it until it is perfectly smooth and uniform.

Pipe
Fill a piping bag fitted with a star nozzle with the prepared dough and set it aside until ready to fry.

Make Chocolate Sauce
Finely chop the dark chocolate, place it in a bowl, pour over simmering heavy cream, let sit for 2 minutes, and stir until smooth.

Fry
Heat oil to 180°C, pipe strips of dough into the hot oil using a knife to cut them to your desired length, and fry in batches for 4 to 5 minutes until golden.

Coat and Serve
Drain the fried churros on kitchen paper, roll them while warm in a mixture of sugar and cinnamon, and serve hot with the chocolate dipping sauce.