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Churros con Chocolate

Crispy fried dough pastry coated in cinnamon sugar, served with a thick, glossy hot chocolate for dipping.

35 minMediumServes 4480 cal/serving

SpanishDessertStovetopVegetarianHalal-friendlyKosher-styleNut-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

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Ingredients

  • 1 cup water
  • 1/2 tsp fine salt
  • 1 cup all-purpose flour
  • 2 cups vegetable oil
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup whole milk
  • 4 oz dark chocolate, chopped
  • 1 tsp cornstarch

Instructions

  1. 1

    Whisk 1 cup water and 1/2 tsp fine salt in a saucepan and bring to a boil.

  2. 2

    Remove from heat, stir in 1 cup all-purpose flour until a smooth dough forms, then transfer to a piping bag fitted with a star tip.

  3. 3

    Heat 2 cups vegetable oil in a deep skillet to 350 degrees F.

  4. 4

    Pipe dough strips into the hot oil and fry until golden brown, about 2 minutes per side.

  5. 5

    Drain churros on paper towels, then roll in a mixture of 1/4 cup granulated sugar and 1 tsp ground cinnamon.

  6. 6

    Heat 1 cup whole milk with 4 oz chopped dark chocolate and 1 tsp cornstarch over low heat, whisking constantly until thick.

  7. 7

    Serve warm churros alongside the thick hot chocolate for dipping.

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Questions

How hot should the oil be for Churros con Chocolate?

For Churros con Chocolate, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Churros con Chocolate is done?

Go by the cues in the method rather than the clock. Step 4: cook until golden brown.

What can I use instead of cornstarch in Churros con Chocolate?

The entry for Churros con Chocolate calls for 1 tsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I make Churros con Chocolate dairy-free?

Yes. The dairy in Churros con Chocolate is 1 cup whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Churros con Chocolate gluten-free?

Yes. The gluten in Churros con Chocolate is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Churros con Chocolate keep?

Fried dough is at its best within the hour. Leftover Churros con Chocolate keeps a day at room temperature, loosely covered; a few minutes in a 350 F oven or an air fryer brings back some of the crispness. The refrigerator only makes it tough.

Serve it with

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