📝 About This Recipe
Transport your senses to the bustling streets of Madrid with these authentically crisp, golden-brown Spanish churros. Unlike their Mexican counterparts, traditional Spanish churros are naturally dairy-free, relying on a simple scalded-dough technique that creates a light, airy interior and a satisfyingly crunchy shell. Paired with a thick, velvety dark chocolate dipping sauce, this recipe offers a sophisticated balance of salty and sweet that is perfect for breakfast or a late-night treat.
🥗 Ingredients
For the Churro Dough
- 2 cups All-purpose flour (sifted)
- 2 cups Water
- 2 tablespoons Extra virgin olive oil (plus extra for frying)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Baking powder (optional, for extra lightness)
For the Dairy-Free Chocolate Sauce
- 4 ounces Dark chocolate (at least 70% cocoa, chopped)
- 1 cup Full-fat coconut milk or Almond milk (unsweetened)
- 1 teaspoon Cornstarch (dissolved in a splash of cold water)
- 2 tablespoons Granulated sugar (adjust to taste)
- 1/4 teaspoon Ground cinnamon
- 1 pinch Pinch of salt
For the Coating
- 1/2 cup Granulated sugar (for dredging)
- 1 teaspoon Ground cinnamon (optional, for a modern twist)
Frying Oil
- 3-4 cups Vegetable or Sunflower oil (for deep frying)
👨🍳 Instructions
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1
In a medium saucepan, combine the water, 2 tablespoons of olive oil, and the sea salt. Bring the mixture to a rolling boil over medium-high heat.
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2
While the water heats, whisk together the sifted flour and baking powder in a large heat-proof bowl.
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3
Once the water boils, remove it from the heat and pour it all at once into the flour mixture. Stir vigorously with a sturdy wooden spoon until a smooth, thick dough forms and pulls away from the sides of the bowl. It should be quite stiff.
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4
Cover the dough with a clean kitchen towel and let it rest for about 5-10 minutes. This allows the starch to fully hydrate.
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5
While the dough rests, prepare the chocolate sauce. In a small saucepan, heat the plant milk and sugar until simmering. Stir in the chopped chocolate and whisk until completely melted.
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6
Add the cinnamon and salt to the chocolate. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens to a coating consistency. Keep warm on very low heat.
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7
Fill a heavy-bottomed pot or deep skillet with about 2 inches of frying oil. Heat the oil to 375°F (190°C). Use a candy thermometer to ensure accuracy; if the oil is too cold, the churros will be greasy.
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8
Transfer the dough into a large pastry bag fitted with a large open-star tip (like a Wilton 1M or 2D). This creates the characteristic ridges that make churros so crispy.
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9
Carefully pipe 4-6 inch strips of dough directly into the hot oil, using kitchen shears to snip the end of the dough at the tip.
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10
Fry 3-4 churros at a time to avoid crowding the pan. Fry for 2-3 minutes per side, turning with a slotted spoon, until they are a deep golden brown and crisp.
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11
Remove the churros with a slotted spoon and drain them briefly on a wire rack set over paper towels.
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12
While still hot, toss the churros in the sugar and cinnamon mixture until evenly coated.
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13
Repeat the process with the remaining dough, ensuring the oil returns to 375°F between batches.
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14
Serve immediately while warm, with a small cup of the thick chocolate sauce on the side for dipping.
💡 Chef's Tips
Always use a star-shaped nozzle; the ridges increase the surface area for maximum crunch and prevent the dough from exploding in the hot oil by allowing steam to escape. Ensure your water is at a full boil before adding it to the flour to properly 'scald' the dough for the correct texture. If the dough is too difficult to pipe, it may be too cold; work while the dough is still warm to the touch. Avoid using a plastic piping bag as the stiff dough can cause it to burst; a canvas or heavy-duty silicone bag is best. For the most authentic flavor, use a high-quality Spanish olive oil in the dough to add a subtle fruity depth.
🍽️ Serving Suggestions
Pair with a hot cup of Cafe con Leche (using oat or soy milk for a dairy-free version). Serve alongside fresh seasonal berries like strawberries or raspberries to cut through the richness. For a festive touch, sprinkle a tiny pinch of flaky sea salt over the chocolate dipping sauce. In Spain, these are often enjoyed as a 'merienda' (afternoon snack) with a glass of cold horchata. Arrange on a wooden board with extra cinnamon sticks for a rustic, appetizing presentation.