Method

  1. Cook and rest the dough

    Cook and rest the dough during preparation

    Bring 240 ml of water, 15 ml of olive oil, and 2 g of fine salt for churros to a full boil in a medium saucepan. Remove the pan from the heat, add 150 g of bread flour all at once, and stir firmly with a sturdy wooden spoon until no dry flour remains and the dough pulls into a smooth, heavy ball. Return the pan to low heat for 1 minute, pressing and turning the dough to remove excess moisture. Transfer it to a bowl and let it stand for 10 minutes, until warm rather than steaming. Do not taste raw dough, and wash flour-dusted tools and surfaces with warm, soapy water.

    00:01:00
    00:10:00

  2. Shape the churros

    Shape the churros during preparation

    Fit a sturdy piping bag or churrera with a 12 to 14 mm closed-star tip. Pack in the warm dough a little at a time, pressing out air pockets as you go. Pipe 12 cm (5 in) lengths onto a sheet of parchment and cut each length cleanly with kitchen scissors. Keep the ridged pieces separate so they lift without sticking. Do not use a round tip; defined ridges help the centers cook evenly and let steam escape.

  3. Cook the thick chocolate

    Whisk 8 g of cornstarch, 15 g of unsweetened cocoa powder, 20 g of granulated sugar for chocolate, and 1 g of fine salt for chocolate together in a saucepan. Gradually whisk in 500 ml of whole milk until completely smooth. Set the pan over medium-low heat and cook for 5 to 7 minutes, whisking often, until steaming and lightly thickened. Chop 120 g of dark chocolate into small pieces, remove the pan from the heat, and stir it in until melted and glossy. Keep the chocolate warm over the lowest heat, whisking occasionally, and remove it from the burner if it begins to bubble.

    05:00

  4. Heat the frying oil safely

    Pour 1 liter of neutral oil for frying into a deep, heavy pot that remains no more than one-third full. Set a wire rack over a tray beside the stove. Heat the oil slowly over medium heat to 180°C (355°F), checking with a deep-fry thermometer. Keep the area dry, stay at the stove, and keep a fitted lid nearby; never add water to hot oil.

  5. Fry in small batches

    Fry in small batches during preparation

    Lower 3 or 4 churros into the oil one at a time, moving each piece away from you. Fry for 3 to 4 minutes, turning once or twice, and begin checking at 3 minutes. Keep the oil between 175°C and 180°C (350°F and 355°F). The churros are ready when deeply golden, crisp along the ridges, and firm enough to hold their shape; break open the first one to confirm the center is steaming and free of wet paste. Lift to the rack and let the oil return to temperature before frying the next batch.

    03:00

  6. Sugar and serve

    Sugar and serve during preparation

    Spread 50 g of granulated sugar for coating on a wide plate. Roll each churro in the sugar while still warm, shaking off the excess. Whisk the chocolate once more and divide it among small cups. Serve the churros immediately, with the thick chocolate alongside for dipping.

Cook's noteA cloth piping bag, heavy reusable bag, or churrera is safer than a thin disposable bag for this stiff dough. The recipe contains wheat and milk; check the dark chocolate label for additional allergens such as milk or soy.

Smart Substitutions

  • No bread flour? Use all-purpose flour. The churros will be slightly more tender and may need a little less stirring to become smooth.
  • Prefer a milder chocolate? Use 55% to 65% dark chocolate and reduce the sugar for chocolate to keep the dip balanced.
  • Need a dairy-free dip? Use unsweetened oat milk and dairy-free dark chocolate; whisk a little longer because the chocolate may thicken more gradually.
  • Choosing frying oil Sunflower, canola, grapeseed, or refined olive oil all work when heated carefully with a thermometer.

Tips and Variations

  • Pack the piping bag firmly to remove air pockets; trapped air can make churros split as they fry.
  • Use a star tip with clear teeth. The ridges create more crisp surface and help the dough cook through evenly.
  • Let the oil recover to 180°C (355°F) between batches so the churros brown quickly instead of absorbing excess oil.

What Went Wrong?

  • Dough is too stiff to pipe Work in hot water a little at a time until the dough moves through the star tip with steady pressure but still holds sharp ridges.
  • Churros split in the oil Press air from the dough before piping, use a star tip rather than a round one, and keep the oil below 180°C (355°F).
  • Churros are greasy Fry fewer pieces at once and let the oil return to 180°C (355°F) before the next batch.
  • Chocolate is lumpy Whisk the dry ingredients smooth with cold milk before heating, then keep the heat moderate and stir the chopped chocolate in off the burner.

Nutrition Estimate

Calories640
Protein11 g
Carbs70 g
Fat36 g
  • Fiber: 6 g per serving
  • Sodium: 350 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

churrosSpanishdessertfried dough

FAQ

Why are there no eggs in these churros?Many Spanish-style churros use a simple cooked dough of flour, water, salt, and a little oil. The result is crisper and less rich than egg-based choux-style churros.
Why does the piping tip need to be star-shaped?The grooves increase the crisp surface area and help steam escape as the dough fries, which promotes more even cooking through the center.