Spanish Churros with Thick Hot Chocolate

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Crisp, ridged Spanish churros fried until golden and rolled in cinnamon sugar are the ultimate dunking partner for a pot of thick, almost pudding-like Spanish hot chocolate. This classic Madrid street food pairs a tender, airy interior with a deeply dark, bittersweet chocolate sauce that's meant to be scooped rather than sipped.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 42 gFat
• 22 gSaturated Fat
• 78 gCarbs
• 5 gFiber
• 45 gSugar
• 10 gProtein
• 280 mgSodium
• 380 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 0 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the churro dough

• 1 cup (240 ml) water
• 1/2 cup (120 ml) whole milk
• 2 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 2 tbsp unsalted butter
• 1 cup (125 g) all-purpose flour
• 1 large egg, room temperature
• 1/2 tsp pure vanilla extract
• Vegetable oil, for frying (about 3 cups)

For the cinnamon-sugar coating

• 1/2 cup (100 g) granulated sugar
• 1 1/2 tsp ground cinnamon

For the Spanish hot chocolate

• 7 oz (200 g) dark chocolate (70% cacao), finely chopped
• 1 cup (240 ml) whole milk
• 1/4 cup (60 ml) heavy cream
• 2 tbsp granulated sugar
• 1 tsp cornstarch
• Pinch of fine sea salt

Directions

1. Combine the water, milk, sugar, salt, and butter in a medium saucepan over medium heat and bring to a rolling boil. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball, about 2 minutes.
2. Transfer the dough to a large bowl and let cool for 5 minutes. Beat in the egg and vanilla with a wooden spoon or hand mixer until the dough is glossy and holds soft peaks. Spoon the dough into a piping bag fitted with a large open-star tip (about 1/2-inch).
3. Heat 2 to 3 inches of oil in a heavy pot to 350°F (175°C). Mix the cinnamon and sugar in a shallow bowl and set a wire rack over paper towels nearby. Pipe 4- to 5-inch lengths of dough directly into the hot oil, cutting each strip with kitchen scissors.
4. Fry the churros in small batches for 2 to 3 minutes per side, turning once, until deep golden and crisp. Remove with a slotted spoon, drain for 10 seconds, then roll immediately in the cinnamon sugar until well coated. Keep warm on the rack.
5. While the churros fry, prepare the chocolate: whisk the milk, cream, cornstarch, sugar, and salt together in a small saucepan over medium heat until the cornstarch dissolves and the mixture just begins to simmer.
6. Remove from the heat and add the chopped chocolate. Let stand 1 minute, then whisk until completely smooth and thickened enough to coat the back of a spoon, about 3 minutes more over low heat.
7. Pour the hot chocolate into four small cups or bowls. Serve the churros immediately while hot and crisp, with the warm chocolate for dunking.

Cook’s Notes

• Use a large open-star piping tip; the ridges are what give authentic churros their crisp, craggy texture.
• Keep the oil between 340 and 350°F; too cool and the churros absorb oil, too hot and they brown before cooking through.
• Spanish chocolate thickens as it cools. If it becomes too stiff, whisk in a tablespoon of warm milk to loosen.
• Churros are best eaten within 15 to 20 minutes of frying; the sugar coating will make them soggy if left too long.
• For an extra-decadent version, add a pinch of cayenne or a splash of espresso to the chocolate for depth.

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