📝 About This Recipe
Transport yourself to the bustling 'chocolaterías' of Madrid with this quintessential Spanish treat. These churros are golden, crispy, and ridged on the outside with a soft, airy interior, designed specifically to cradle the rich, velvet-like chocolate sauce. Unlike the cinnamon-heavy versions found elsewhere, this authentic recipe focuses on the perfect contrast between a lightly salted dough and a deeply decadent, thick-set dark chocolate dip.
🥗 Ingredients
For the Churro Dough
- 2 cups All-purpose flour (sifted)
- 2 cups Water
- 2 tablespoons Unsalted butter (cubed)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Baking powder (optional, for extra fluffiness)
- 1 quart Neutral oil (for frying; such as sunflower or vegetable oil)
For the Thick Spanish Chocolate
- 2 cups Whole milk (divided)
- 5 ounces Dark chocolate (at least 60% cocoa, finely chopped)
- 1 tablespoon Cornstarch (heaping)
- 2-3 tablespoons Granulated sugar (adjust to taste)
- 1/2 teaspoon Vanilla extract
- 1 pinch Salt
For Garnish
- 1/2 cup Granulated sugar (for coating)
- 1 teaspoon Ground cinnamon (optional, for non-traditional dusting)
👨🍳 Instructions
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1
Prepare the chocolate sauce first. In a small bowl, whisk the cornstarch into 1/4 cup of the cold milk until completely smooth with no lumps.
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2
In a medium saucepan over medium heat, combine the remaining milk, sugar, and a pinch of salt. Bring to a gentle simmer, but do not let it boil over.
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3
Lower the heat and whisk in the chopped dark chocolate. Stir continuously until the chocolate is fully melted and the mixture is dark brown.
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4
Pour the cornstarch slurry into the chocolate mixture. Continue to cook over low heat, whisking constantly for 2-3 minutes until the sauce thickens to a pudding-like consistency. Stir in the vanilla, remove from heat, and set aside (it will thicken more as it cools).
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5
For the churros, sift the flour and baking powder into a large heat-proof bowl. Set aside.
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6
In a medium saucepan, combine the water, butter, and 1 teaspoon of salt. Bring to a rolling boil over medium-high heat.
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7
As soon as the water boils, remove from heat and pour the flour mixture in all at once. Stir vigorously with a wooden spoon until a smooth, stiff dough forms and pulls away from the sides of the pan.
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8
Let the dough rest for 5 minutes to cool slightly. It should be thick and slightly elastic.
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9
Fit a heavy-duty piping bag with a large open-star tip (this creates the signature ridges that help the churros cook evenly and hold sugar).
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10
Transfer the dough to the piping bag. Push the dough down to remove any air pockets, which can cause the churros to 'pop' in the hot oil.
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11
Heat 2 inches of oil in a deep skillet or Dutch oven to 375°F (190°C). Use a thermometer to ensure accuracy.
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12
Carefully pipe 4-6 inch strips of dough into the hot oil, using kitchen shears to snip the end of the dough at the tip. Do not overcrowd the pan.
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13
Fry for 2-3 minutes per side, turning with a slotted spoon, until they are a deep golden brown and very crispy.
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14
Remove the churros and drain briefly on paper towels. While still hot, toss them in a bowl of sugar (mixed with cinnamon if desired).
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15
Serve immediately while warm, with the pot of thick chocolate on the side for dipping.
💡 Chef's Tips
Use a sturdy piping bag; the dough is very thick and can burst through thin plastic bags. Always use a star-shaped nozzle; the ridges increase surface area for crunch and prevent the dough from exploding by allowing it to expand. Ensure your oil is at the correct temperature (375°F); if it's too cool, the churros will be greasy; if too hot, they will be raw inside. If the chocolate sauce becomes too thick, simply whisk in a tablespoon of warm milk to reach your desired dipping consistency. For the most authentic flavor, use a Spanish chocolate brand like Valor or a high-quality dark chocolate with at least 60% cacao.
🍽️ Serving Suggestions
Pair with a glass of fresh-squeezed orange juice for a classic Spanish breakfast contrast. Serve alongside a small glass of dry Sherry or a sweet Pedro Ximénez for a sophisticated dessert. Add a dollop of whipped cream (nata) on top of the chocolate for extra indulgence. Enjoy with a strong café con leche (Spanish latte) on a rainy afternoon. For a modern twist, serve with a side of dulce de leche or salted caramel dip.