Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Churros con Chocolate
Crunchy-edged, pillowy fried dough dusted with cinnamon sugar, served alongside a thick, bittersweet drinking chocolate made for dunking.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Prepare the Dough: In a medium saucepan, bring the water, salt, 1 tbsp sugar, and 2 tbsp olive oil to a rolling boil. Remove from heat immediately and dump in all the flour at once.
- 2
Mix vigorously: Stir the dough vigorously with a wooden spoon until it forms a smooth, cohesive ball that pulls away from the sides of the pan. Let it cool for 5 minutes.
- 3
Prepare for Piping: Transfer the warm dough into a sturdy piping bag fitted with a large star nozzle (closed star works best for distinct ridges).
- 4
Make the Chocolate: Whisk the cornstarch into 3 tbsp of the cold milk. In a saucepan, heat the remaining milk and chopped dark chocolate over medium heat, whisking until smooth. Stir in the cornstarch slurry and simmer for 2-3 minutes until thick and glossy. Keep warm.
- 5
Fry the Churros: Heat the 500ml of frying oil to 190°C (375°F). Carefully pipe 4-inch strips of dough into the hot oil, cutting the dough with scissors. Fry for 2-3 minutes per side until deeply golden and crispy.
- 6
Coat and Serve: Remove churros with a slotted spoon, drain briefly on paper towels, and toss immediately in the cinnamon-sugar mixture. Serve piping hot with the thick chocolate for dipping.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
82/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving620
Calories
15 g
Protein
127 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Churros are a Spanish café-and-festival staple, fried fresh from a choux-like dough and traditionally eaten for breakfast or merienda dunked into a cup of thick drinking chocolate so dense it's almost a pudding. The Spanish version of the chocolate is deliberately thickened with a little cornstarch, setting it apart from thinner cocoa drinks and making it a dip rather than a beverage.
Listahan note
This version pipes the dough through a closed star tip for the ridges that crisp properly, and thickens the dark-chocolate dipping sauce so it clings to each churro instead of running off.
Technique cues
- Use a closed star piping tip, not an open one — the deeper ridges crisp into the signature craggy texture and keep the churro from absorbing too much oil.
- Hold the frying oil right at 375°F; too cool and the churros turn greasy, too hot and the outside burns before the inside cooks through.
- Toss the churros in cinnamon-sugar the instant they come out of the oil while still slightly damp, so the coating sticks rather than sliding off a cooled, set surface.
Kitchen flow
- Parallel prep
- Make the chocolate dip and keep it warm while the frying oil comes up to temperature, so both are ready at the same moment.
- Make-ahead
- The dough can be made and piped onto parchment an hour ahead and refrigerated, then fried fresh to order.
- Leftover move
- Day-old churros lose their crispness; refresh them for a few minutes in a hot oven rather than the microwave.
- Cleanup rhythm
- Fry in small batches and skim stray bits between rounds so the oil stays clean and the churros stay golden.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
All-purpose flour
dough structure
Purpose: Flour gives the churro dough its body and the structure that holds the piped ridges through frying.
Handling: Add it all at once to the boiling liquid and stir hard so it gelatinizes into a smooth, lump-free paste.
Adaptation: Bread flour makes a slightly chewier churro; the texture shifts but still works.
Water
dough liquid
Purpose: A water-based dough (rather than milk) fries up crisper and is the traditional choice for Spanish churros.
Handling: Bring it to a full rolling boil before adding the flour so the dough cooks properly off the heat.
Adaptation: Half milk, half water gives a slightly richer, more tender churro.
Olive oil
frying medium and dough fat
Purpose: A little oil in the dough adds tenderness, and olive oil is the traditional Spanish frying fat.
Handling: Heat the frying oil to 375°F and check with a thermometer before piping.
Adaptation: A neutral high-smoke-point oil like sunflower works for frying if you prefer a milder flavor.
Dark chocolate
dipping sauce base
Purpose: Good 70% dark chocolate gives the dip its intense, barely-sweet character that balances the sugary churros.
Handling: Chop finely so it melts smoothly into the hot milk without seizing.
Adaptation: Bittersweet chocolate chips work in a pinch but melt slightly less smoothly.
Whole milk and cornstarch
dipping sauce body
Purpose: Whole milk carries the chocolate and a little cornstarch thickens it into the signature Spanish drinking-chocolate consistency.
Handling: Whisk the cornstarch into cold milk first to avoid lumps, then simmer until thick and glossy.
Adaptation: A splash of cream in place of some milk makes an even richer dip.
Technique notes
- Cut the piped dough into the oil with kitchen scissors held close to the surface — dropping long ropes from height causes dangerous splatter.
- If the dough is too stiff to pipe, it was cooked too long off the heat; a teaspoon of warm water beaten in loosens it.
- Serve immediately — churros are at their best within minutes of frying and go leathery as they sit.
Ingredient swaps
- Lighter direction
- Bake the piped dough at 400°F until golden instead of frying for a lower-fat (though less traditional) churro.
- Dairy-free dip
- Make the chocolate dip with a barista oat milk and dairy-free dark chocolate for a vegan-friendly version.
- Filled direction
- Pipe the fried churros full of dulce de leche or pastry cream using a long filling tip for a porras-style treat.
Serve alongside
- Fresh orange segments
- Sliced strawberries
- Café con leche
- Spanish hot chocolate
- Cortado
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Churros are best eaten within an hour of frying; store leftovers airtight at room temperature up to a day.
- Re-crisp in a 350°F oven for 4-5 minutes rather than the microwave, which makes them chewy.
- The chocolate dip keeps refrigerated up to 3 days; reheat gently with a splash of milk to loosen it.
Equipment
- Heavy saucepan
- Sturdy piping bag with a closed star tip
- Deep skillet or pot for frying
- Candy/oil thermometer
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