Proper Spanish StreetStyle Churros with Velvety Chocolate Dipping Sauce

Classic Spanish Churros Chocolate Dip

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Preparation time:20 Mins

Cooking time:15 Mins

Servings:6 servings

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:

• 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.
• Mix the Coating: Combine the cinnamon and ½ cup of sugar thoroughly on a wide, shallow plate or baking sheet.
• 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.
• Add Flour: Remove the pan from the heat immediately. Dump all the sifted flour into the liquid at once.
• 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.
• 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.
• 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.
• Load the Piping Bag: Scrape the finished dough into the prepared piping bag fitted with a large star nozzle.
• 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.
• 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.
• Fry the Churros: Cook for 2–3 minutes per side, turning with tongs, until they are deep golden brown and crunchy.
• 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.
• Serve: Serve the Crispy Spanish Churros immediately alongside the warm chocolate dipping sauce.

Nutrition Facts

Calories:926 kcal

Protein:5.0 g

Fat:32.5 g

Carbs:62.9 g

Fiber:9.2 g

Sugar:0.0 g

Sodium:6918 mg

Recipe Info

Category:Dessert

Cuisine:Spanish

Unlocking the Secret to Perfectly Crisp Churros

There is no street food quite as universally beloved and deceptively simple as the churro. While many associate this fried pastry with carnival stands, the true, authentic Spanish version—the one designed specifically for dunking into thick, rich chocolate—is a masterclass in texture. Achieving that signature crunch on the outside while maintaining a pillowy, airy interior is the goal of this Homemade Churros Recipe . The secret lies not just in the deep-frying, but in the specific preparation of the dough, known as pâte à choux . When executed properly, these churros are light, deeply satisfying, and the perfect canvas for a dusting of cinnamon sugar.

A Taste of Madrid: Why These Churros Are Street Food Royalty

The cultural weight of this dessert cannot be overstated. From being a cozy winter breakfast to a late-night treat after festivities, churros are deeply woven into the daily life of Spain. Pairing the crisp, warm pastry with a beverage-thick chocolate dip defines the classic experience of Churros y chocolate .

The Magic of Pâte à Choux Dough

Unlike traditional yeasted doughnut doughs, churros rely on a cooked pastry base. This method, borrowed from French culinary techniques, involves cooking the flour mixture on the stovetop with water, butter, and salt before any leavening agent (in this case, eggs) is added. This initial cooking step gelatinizes the starch, creating a stable, sturdy dough ball, or panade , that retains moisture. When this dough hits the hot oil, the internal moisture turns to steam, causing the pastry to puff dramatically and leaving behind that wonderfully hollow, delicate center we crave.

The Critical Role of the Star Nozzle

If you want perfectly structured churros—whether you’re aiming for long sticks or easy-to-manage Churro Bites —you absolutely must use a star-shaped piping tip. A smooth, round tip is the enemy of the perfect churro because the smooth surface prevents steam from escaping evenly, often leading to dangerous blowouts in the hot oil. The ridges created by the large star tip (around 15-18 mm) significantly increase the surface area and ensure the pastry cooks evenly, maximizing crispiness and, most importantly, ensuring safety during deep frying.

Dunking Excellence: Crafting the Velvety Chocolate Dip

The dark chocolate dipping sauce is non-negotiable for this recipe. We are not aiming for thin, watery hot cocoa. The perfect dip is a luxurious, dense velvet designed to cling robustly to the ridges of the churro. Our recipe ensures this texture by using equal parts of full-fat milk and heavy cream, combined with 4 ounces (115g) of high-quality dark chocolate (60% cocoa or higher), creating a thick consistency that is spoonable, decadent, and the true hallmark of Spanish Churros y chocolate .

Churro History: From Spanish Streets to Your Kitchen

While the precise origins are debated—some stories trace them back to Chinese you tiao brought by Portuguese traders, others to nomadic Spanish shepherds who needed easily fryable bread—churros firmly cemented their place as a Spanish staple centuries ago. Today, whether enjoyed in a churrería in Madrid or adapted slightly, such as the cinnamon-heavy Churros mexicanos , this fried dough represents instant comfort. Mastering this technique allows you to bring that authentic street-food experience right into your home.

Gathering Your Supplies: Essential Ingredients for Spanish Churros

The ingredients for this beloved pastry are remarkably simple, focusing on kitchen staples. For the dough base, you’ll need 1 cup of water, 4 tablespoons of unsalted butter, and a tiny teaspoon of sugar, all balanced by a half teaspoon of fine sea salt to enhance the flavor profile. The primary structural component is 1 cup of sifted all-purpose flour, which creates the panade . We then enrich this with two lightly whisked large eggs.

Pantry Checklist: Dough Base and Coating Components

For the finishing touch, you’ll need a neutral frying oil, such as canola or sunflower, sufficient for a 2-inch depth (roughly 4–6 cups or 1.5 litres). For the classic coating, combine a generous ½ cup of granulated sugar with 2 teaspoons of ground cinnamon. This mixture provides the sweet, spiced aroma that defines the finished churro.

Dark Chocolate Sauce Ratios

To achieve the appropriate dipping viscosity, we rely on a balanced ratio of dairy and chocolate. You will combine ½ cup of full-fat milk and ½ cup of heavy cream (double cream), which is heated gently before incorporating 4 ounces (115g) of finely chopped dark chocolate. A small pinch of salt is added here to subtly amplify the deep cocoa notes.

Specialized Gear: Tools Required for Deep Frying Success

Deep frying demands respect and the right tools. Skip these steps at your peril, as proper equipment is key to safety and texture.

The Right Frying Vessel and Temperature Gauge

A heavy-bottomed saucepan or Dutch oven is essential for deep frying, as its mass helps maintain a steady temperature even when cold dough is added. Crucially, you must employ a dedicated deep-fry thermometer. Achieving optimal crispness requires holding the oil temperature strictly at 180° C ( 350° F). Without a thermometer, you risk oily, undercooked churros (if the oil is too cool) or burnt, exploded churros (if the oil is too hot).

Choosing the Best Piping Tip

As previously established, the structure of the churro is paramount. To successfully pipe the stiff dough, you need a strong, reusable piping bag and a large, open star nozzle (like a Wilton 1M or similar size, ensuring at least a 15 mm opening). This tip not only creates the iconic ridged pattern but also helps manage the pressure needed to extrude the stiff pâte à choux .

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• How to Make Fried Churros Poppers - Irresistible Bite-Sized Treats — Ready for a fun twist on churros? My Fried Churros Poppers are crispy, warm, and perfect for your next gathering! Don't forget the chocolate dipping sauce!

Phase One: Mastering the Pâte à Choux Dough Base

The preparation of the dough is a two-part process that ensures the final pastry is light and airy. This stage takes about 20 minutes active prep time.

Cooking the Panade: The Initial Dough Formation

Begin by combining the measured water, butter cubes, salt, and the single teaspoon of sugar in your heavy saucepan. Bring this mixture to a rolling boil over medium-high heat. Immediately remove the pan from the heat and quickly dump all the sifted flour into the liquid at once. Stir vigorously with a wooden spoon until the mixture forms a shaggy dough ball. Return the pan to low heat and continue stirring and working the dough aggressively for 1 to 2 minutes. This crucial step, known as drying the panade , cooks off excess moisture. You will know it is ready when a thin, white film forms on the bottom of the pan, and the dough pulls completely clean from the sides.

Incorporating Eggs: Achieving the Right Consistency

Transfer the hot panade immediately to a mixing bowl or a stand mixer fitted with the paddle attachment. Beat the dough on low speed for approximately five minutes. This step is mandatory, as it cools the dough sufficiently to prevent the eggs from scrambling. Once slightly cooled, begin adding the two lightly beaten large eggs, incorporating them one tablespoon at a time. The dough will initially look separated and greasy, but continue mixing until it comes together into a cohesive, smooth, and very stiff paste. The finished dough must be thick enough to hold its shape perfectly when piped, making it ideal for the perfect Homemade Chocolate-dipped Churros .

Phase Two: Frying Technique and Achieving Golden Perfection

With the dough ready, the remaining time is dedicated to careful frying, which takes about 15 minutes in batches.

Preparing the Frying Setup Safely

Set your heavy-bottomed pan over medium heat and fill it with your neutral frying oil to a depth of roughly two inches. Place your thermometer into the oil and monitor it closely as it heats. While the oil is heating, load your stiff dough into the prepared piping bag fitted with the star nozzle. Have your wire rack (lined with paper towels) and the cinnamon-sugar mixture ready nearby for immediate use.

Extruding and Cutting: Shaping the Churro Sticks

Once the oil reaches the target temperature of 180° C ( 350° F), you are ready to pipe. Carefully and steadily pipe 4- to 6-inch strips of dough directly into the hot oil. Use a sharp, clean knife or scissors to cut the dough neatly away from the nozzle, lowering it gently into the oil. Work quickly but safely, ensuring you do not overcrowd the pan. Cooking in small batches (about four to six strips at a time) is key to maintaining consistent oil temperature and ensuring crispness. For smaller Churro Bites , simply pipe shorter sections.

Optimal Oil Temperature Management

Maintain the temperature strictly between 175° C and 185° C ( 347° F and 365° F) throughout the entire process. If the temperature dips too low, the churros will absorb oil and become greasy; if it climbs too high, they will darken rapidly before the interior has cooked. Fry the churros for 2 to 3 minutes per side, turning them gently with tongs or a spider strainer, until they are evenly deep golden brown.

Coating Warm Churros with Cinnamon Sugar

As soon as the churros achieve that deep golden hue, lift them from the oil with a slotted spoon or spider strainer and transfer them immediately to the wire rack to drain for only a few seconds. While they are still piping hot—this is crucial for adhesion—roll them liberally in the prepared cinnamon-sugar mixture. The residual heat and oil allow the sugar to adhere perfectly. This process ensures the irresistible crunch and aroma associated with this classic Spanish dessert.

Troubleshooting and Expert Notes for Flawless Churros

Even professional cooks occasionally face challenges with deep-frying. These expert notes will guide you toward success with your How To Make Chocolate-dipped Churros endeavor.

Why Did My Dough Explode?

The most common reason for a churro explosion is excess moisture within the dough, compounded by the lack of the mandatory star-shaped piping tip. If you skipped the crucial 1- 2 minutes of cooking the panade on the stovetop, the dough retained too much water, which turns to violent steam in the hot oil. Always ensure the star tip is used and that you dry the dough base thoroughly before adding the eggs.

Storage and Reheating Leftover Churros

Churros are undeniably best eaten fresh. However, if you have leftovers, store them uncovered at room temperature for up to 24 hours. Never store them in the refrigerator, as the moisture will cause them to become irrevocably soggy. To restore their crispness, reheat them in a 180° C ( 350° F) oven or in an air fryer for 3– 5 minutes until heated through and crisp again. Do not attempt to re-fry them.

Nutritional Overview

As a fried dessert, churros are an indulgence. The estimated calorie count per serving (assuming 6 servings) falls within the 450–550 kcal range, providing significant carbohydrates and fat. Given the oil absorption variance, this is an estimate, but it serves as a helpful general overview.

Alternative Dipping Sauces

While the classic Churros y chocolate is paramount, you can easily substitute the rich dark chocolate dip with other satisfying sauces. A velvety dulce de leche sauce is a fantastic, popular option, especially for Churros mexicanos , or you could opt for a bright raspberry coulis to provide a tart contrast to the fried dough.

Beyond the Basics: Serving Suggestions and Recipe Variations

The versatility of the churro base allows for many exciting deviations from the classic format.

Making Air Fryer or Baked Churro Alternatives

If deep-frying is not an option, you can still enjoy a slightly lighter version. For baked churros, pipe the dough onto a parchment-lined baking sheet and bake at 200° C ( 400° F) for 20 to 25 minutes until golden. Alternatively, air-fry at 190° C ( 375° F) for 12 to 15 minutes, flipping them halfway through. Be advised that while these methods are less messy, they will not produce the same intense, shattering crispness of a deep-fried churro.

Pairing Beverages: What to Serve with This Spanish Dessert

In Spain, churros are most often enjoyed with an extra cup of the thick, non-sweetened dipping chocolate, which acts almost like a substantial beverage. For a less rich pairing, consider serving the hot churros alongside a strong, freshly brewed espresso or a Spanish cortado . The slight bitterness of the coffee cuts beautifully through the sweetness of the cinnamon sugar and the richness of the fried pastry.