This churros recipe is not for the faint-hearted—deep-frying requires care and respect for hot oil. In Spain, a churrería is a common sight, where crisp, ridged dough sticks are served with thick hot chocolate. Follow this authentic approach and my practical tips, and you’ll achieve reliably delicious results. I’ve made thousands of these, so small adjustments below will help you succeed.
Serves 4
INGREDIENTS
For the churros
400 ml water
400 g strong white flour
pinch of salt
1 tablespoon olive oil
750 ml vegetable oil for deep-frying
caster sugar and ground cinnamon (optional) for dusting
For the chocolate
1 small bag of Spanish-style hot chocolate powder
1 pint milk, 50 g dark chocolate, roughly chopped
METHOD
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Bring the water to a rolling boil. While it heats, place the flour and salt in a large pan set over very low heat. Stir gently for 3–4 minutes to dry the flour slightly and give it a lighter, fluffier texture—this helps the dough bind better when the water is added.
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Once the water boils, pour it over the warmed flour. Mix immediately with a wooden spoon for about one minute until a rough dough begins to form. Don’t overwork it; a few lumps are fine because you can finish the texture by hand once the mixture has cooled a little. About halfway through mixing, add the tablespoon of olive oil to incorporate.
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When the dough is still warm but comfortable to touch, knead it briefly—about a minute—to bring it together. Transfer the dough to a pastry bag (not a disposable plastic bag) fitted with an 8-point star nozzle. Prepare a sheet of baking parchment on a baking tray and pipe the dough into churro shapes. Piping by hand can be strenuous, so take care to maintain a steady pressure. If you want to plan ahead, you can freeze the piped churros on the tray and cook them straight from frozen when needed.
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Heat the vegetable oil in a large, deep pan. The oil should be hot enough that a small piece of dough dropped in immediately floats and sizzles—this is the simplest and safest test. Keep a close eye on the temperature while frying and adjust the heat to maintain it; a stable hot oil temperature is essential for crisp, evenly cooked churros.
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Carefully slide a few churros at a time into the hot oil; avoid overcrowding the pan. Fry until they are golden and crisp, turning as needed so they brown evenly. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all churros are cooked. While still warm, dust them liberally with caster sugar mixed with a little ground cinnamon, if using.
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To make the dipping chocolate, heat the milk in a small pot just to the boiling point. Whisk in the Spanish-style chocolate powder gradually and stir constantly for several minutes to prevent sticking or burning on the bottom of the pot. At the end, stir in the roughly chopped dark chocolate to enrich the texture and deepen the flavour.
Serve the thick chocolate in small cups and dip the freshly fried churros straight into it. Churros are best enjoyed hot and crisp, so prepare the chocolate close to the frying time.
Chef’s tips: always dry and warm the flour before adding hot water, use a sturdy pastry bag and star nozzle for the classic ridged texture, and keep a close watch on oil temperature—safety gloves or a long-handled skimmer help prevent splashes. If storing leftovers, reheat in a hot oven for a few minutes to restore crunch rather than microwaving, which makes them soft.