Ingredients:

  • 1 cup (240 ml) Water
  • 4 Tbsp (56 g) Unsalted Butter, cut into cubes
  • 1 tsp (5 g) Granulated Sugar (Caster Sugar)
  • ½ tsp (3 g) Fine Sea Salt
  • 1 cup (125 g) All-Purpose Flour (Plain Flour), sifted
  • 2 Large Eggs, lightly whisked
  • 4–6 cups Neutral Frying Oil (Canola or Vegetable)
  • ½ cup (100 g) Granulated Sugar, for coating
  • 2 tsp (10 g) Ground Cinnamon, for coating
  • 4 oz (115 g) Dark Chocolate (60% cocoa or higher), finely chopped
  • ½ cup (120 ml) Full-Fat Milk
  • ½ cup (120 ml) Heavy Cream
  • Pinch of Salt (for sauce)

Instructions:

  1. Prepare the Dipping Sauce: Gently heat the milk and cream in a small saucepan until just steaming. Remove from heat, add chopped dark chocolate and salt. Whisk until smooth and glossy. Set aside or keep warm in a double boiler.
  2. Mix the Coating: Combine the cinnamon and ½ cup of sugar thoroughly on a wide, shallow plate or baking sheet.
  3. Boil the Liquid: In a medium saucepan, combine the water, butter, ½ tsp salt, and 1 tsp sugar. Bring to a rolling boil over medium-high heat.
  4. Add Flour: Remove the pan from the heat immediately. Dump all the sifted flour into the liquid at once.
  5. Form the Dough (Panade): Return the pan to low heat. Stir vigorously with a wooden spoon until a smooth, thick ball of dough forms and pulls cleanly away from the sides of the pan. Continue stirring for 1–2 minutes to cook off excess moisture.
  6. Cool the Dough: Transfer the dough to a mixing bowl or stand mixer bowl. Beat on low speed for 5 minutes to cool the dough down slightly.
  7. Add Eggs: Add the lightly beaten eggs to the cooled dough, one tablespoon at a time, mixing thoroughly after each addition until the mixture comes together into a cohesive, smooth, and stiff paste.
  8. Load the Piping Bag: Scrape the finished dough into the prepared piping bag fitted with a large star nozzle.
  9. Prepare for Frying: Heat the frying oil in a deep, heavy-bottomed pan to 180°C (350°F). Use a deep-fry thermometer to monitor the temperature.
  10. Pipe and Cut: Carefully pipe 4-6 inch long strips of dough directly into the hot oil, using a sharp knife or scissors to cut the dough cleanly from the nozzle. Do not overcrowd the pan.
  11. Fry the Churros: Cook for 2–3 minutes per side, turning with tongs, until they are deep golden brown and crunchy.
  12. Drain and Coat: Using a slotted spoon, immediately transfer the cooked churros to a wire rack lined with paper towels to drain. While still hot, roll the drained churros generously in the cinnamon-sugar mixture.
  13. Serve: Serve the Crispy Spanish Churros immediately alongside the warm chocolate dipping sauce.