Churros with Chocolate Sauce

By Culiora

Crisp on the outside and tender within, these traditional Spanish fried dough batons are piped directly into hot oil for their distinctive ridged texture. Served piping hot alongside a thick, glossy dark dipping chocolate, they make an iconic Madrid-style breakfast or afternoon treat.

• Servings: 4
• Prep time: 20 min
• Cook time: 25 min
• Total time: 45 min

Ingredients

• 250 ml water
• 30 g unsalted butter
• 1 tbsp granulated sugar
• 1/2 tsp fine salt
• 150 g plain all-purpose flour, sifted
• 1 tsp vanilla extract
• 1 pcs large egg
• 750 ml mild olive oil or sunflower oil for frying
• 50 g granulated sugar
• 1/2 tsp ground cinnamon (optional)
• 150 g dark chocolate (approx. 70%), finely chopped
• 200 ml whole milk
• 1 tsp cornstarch
• 1 tbsp granulated sugar

Instructions

1. In a medium heavy-based saucepan, combine the water, butter, 1 tablespoon sugar, and fine salt. Bring to a rolling boil over medium-high heat so the butter fully melts.
2. Remove the pan from the heat, add all the sifted flour at once, and stir vigorously with a wooden spoon until a cohesive, smooth ball of dough forms and pulls cleanly away from the sides of the pan (about 1 minute).
3. Return the saucepan to low heat and stir the dough constantly for 1 minute to cook out excess moisture. Transfer the dough to a heatproof bowl and let it cool for 5 minutes until warm, not hot, to the touch.
4. Beat the vanilla extract and egg into the dough using a wooden spoon or an electric hand mixer with beaters. The mixture will initially separate into glossy pieces, but keep beating firmly until it comes back together into a glossy, stiff paste that holds its shape.
5. Fit a sturdy piping bag with an open or closed star tip (around 10-12 mm opening). Transfer the warm dough into the piping bag.
6. To prepare the chocolate sauce: in a small bowl, whisk the cornstarch with 2 tablespoons of the cold milk until completely smooth. Pour the remaining milk and 1 tablespoon sugar into a small saucepan and bring to a gentle simmer over medium-low heat. Stir in the cornstarch slurry, then whisk in the chopped dark chocolate. Cook, whisking continuously, for 2-3 minutes until thick, glossy, and smooth. Remove from heat and keep warm.
7. In a shallow dish, stir together the 50 g sugar and optional cinnamon for dusting.
8. Heat 5-6 cm of frying oil in a deep skillet or wide saucepan to 180°C (test with a digital thermometer or drop in a small scrap of dough; it should sizzle immediately and rise to the surface without burning).
9. Hold the piping bag directly over the hot oil. Pipe 10-12 cm lengths of dough, snipping the ends off with clean kitchen shears so the dough drops carefully into the oil. Fry 3-4 churros at a time, avoiding overcrowding.
10. Fry for 3-4 minutes, turning occasionally with a slotted spoon or metal tongs, until evenly crisp and deep golden brown.
11. Transfer the fried churros to a paper-towel-lined plate for 30 seconds to drain, then roll immediately in the cinnamon sugar mixture while still hot.
12. Serve the warm churros immediately alongside small cups of the warm, thick dipping chocolate.