Ingredients
For the Churros:
1 cup (125g) all-purpose flour
1 cup (240ml) water
1/2 teaspoon salt
1 tablespoon vegetable oil (for dough)
Vegetable oil, for frying
1/2 cup (100g) granulated sugar mixed with 1 teaspoon ground cinnamon (for coating)
For the Chocolate Sauce:
8 oz (225g) high-quality dark chocolate (60-70%), chopped
1 cup (240ml) whole milk
1/4 cup (50g) granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
Instructions
1. Make the Dough: In a medium saucepan, combine water, salt, and 1 tbsp oil. Bring to a simmer. Add the flour all at once and stir vigorously until it forms a smooth, thick dough that pulls away from the pan (about 1 minute). Transfer to a piping bag fitted with a star tip and cool slightly.
2. Fry the Churros: Heat 2-3 inches of oil in a heavy pot to 350°F (175°C). Pipe 4-5 inch lengths of dough into the oil, cutting the end with a knife. Fry 3-4 at a time until golden brown (2-3 minutes per side). Drain on a wire rack.
3. Coat: While warm, roll the churros in the cinnamon-sugar mixture.
4. Make the Sauce: Whisk together milk, sugar, cornstarch, and salt in a saucepan. Simmer until thickened (about 5 minutes). Remove from heat, add chopped chocolate, let sit for 2 minutes, then whisk until smooth.
5. Serve: Serve the churros immediately with the warm chocolate sauce.
Notes
Pro-Tips:
• Oil temperature is critical; keep it between 350°F-375°F for a crisp, non-greasy finish.
• Fry in small batches to maintain oil temperature and prevent crowding.
• Dough should be thick, smooth, and pipeable; add a touch more flour if too runny.
Variations:
• Add vanilla extract or a pinch of cayenne pepper to the chocolate sauce for a twist.
• Swap cinnamon sugar for a drizzle of dulce de leche.
• Pipe the dough into fun shapes like hearts or spirals.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Deep Fried
- Cuisine: Spanish
- Diet: Vegetarian