Churros con Chocolate: Spanish breakfast treat

Churros con Chocolate is the quintessential Spanish breakfast treat and a beloved tradition enjoyed throughout Spain at all hours of the day. These golden fried dough pastries served with thick hot chocolate for dipping represent pure indulgence and simple pleasure. While churros originated in Spain (though some claim Portuguese roots), the Spanish perfected the combination with chocolate, creating an iconic pairing that has spread worldwide. The ritual of dunking crispy churros into rich chocolate is deeply embedded in Spanish culture, from late-night post-party sustenance to leisurely Sunday breakfast traditions. This comprehensive guide teaches you how to make authentic Spanish churros and the thick drinking chocolate that accompanies them.

Ingredients for Churros (makes about 20-25 churros)

For the churro dough:

• 250ml water
• 250ml whole milk
• 100g unsalted butter
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 300g all-purpose flour
• Vegetable oil for deep frying (about 1-2 liters)
• Granulated sugar for coating

For the Spanish hot chocolate:

• 500ml whole milk
• 150g dark chocolate (70% cocoa), chopped
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon cornstarch
• 1/4 teaspoon cinnamon (optional)

Spanish churros differ from Mexican churros in texture and preparation – they’re made with simple choux-like dough without eggs, creating lighter, crispier results. The combination of water and milk in the dough creates ideal texture. Use whole milk for richer flavor. The butter adds richness and helps create crispy exterior. All-purpose flour works perfectly – bread flour makes churros too chewy. For frying oil, use neutral vegetable or sunflower oil with high smoke point; olive oil isn’t traditional for churros and its strong flavor competes with the chocolate. Spanish hot chocolate is much thicker than regular hot chocolate, almost pudding-like, designed for dunking churros which would break in thin hot chocolate.

Making the churros step-by-step

Step 1: Make the dough (10 minutes)

In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium-high heat, stirring to melt the butter completely. When boiling vigorously, remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan, about 1-2 minutes. The dough should be smooth, thick, and slightly sticky. Transfer to a bowl and let cool for 10 minutes until warm but not hot. The dough is ready when you can comfortably touch it.

Step 2: Prepare for piping (5 minutes)

Transfer the warm dough to a piping bag fitted with a large star tip (fluted tip with 6-8 points creates the characteristic ridges). If no piping bag, use a sturdy plastic bag with corner cut off, though results won’t have traditional ridged appearance. The ridges aren’t just decorative – they increase surface area for crispier texture and help chocolate cling. Don’t fill the bag too full or it becomes difficult to pipe. Twist the top of the bag to seal and push dough toward the tip.

Step 3: Heat the oil (5 minutes)

Pour oil into a large heavy-bottomed pot or deep fryer to a depth of at least 5-7cm. Heat oil to 180-190°C (350-375°F) – use a thermometer for accuracy. If no thermometer, test by dropping a small piece of dough in oil; it should sizzle vigorously and float immediately without burning. Maintaining correct oil temperature is crucial – too low and churros absorb oil becoming greasy, too high and they burn outside while staying raw inside.

Step 4: Pipe and fry the churros (15-20 minutes)

Pipe 10-12cm long strips of dough directly into the hot oil, using scissors to cut the dough. Fry 3-4 churros at a time, don’t overcrowd or temperature drops. Fry for 2-3 minutes until golden brown, turning once halfway through for even coloring. The churros should puff up and become crispy outside while remaining slightly soft inside. Remove with a slotted spoon and drain on paper towels. Immediately while still hot, roll in granulated sugar to coat. Continue frying batches until all dough is used, allowing oil to return to temperature between batches.

Step 5: Make the chocolate (10 minutes)

While churros are frying, make the hot chocolate. Heat milk in a saucepan over medium heat until steaming but not boiling. Add chopped chocolate and sugar, whisking until chocolate melts completely. Mix cornstarch with 2 tablespoons cold water to make a smooth slurry. Add cornstarch mixture to the chocolate milk, whisking constantly. Continue cooking and whisking for 3-4 minutes until the chocolate thickens to a pudding-like consistency that coats the back of a spoon. Add cinnamon if using. The chocolate should be thick enough that churros can stand in it briefly without immediately falling over.

Step 6: Serve immediately

Serve churros hot from the fryer with the thick hot chocolate in small cups or bowls for dunking. The contrast of crispy hot churros with thick creamy chocolate is what makes this combination magical. Churros are best within 30 minutes of frying – they become soft and chewy as they cool. In Spain, churrerías make them fresh throughout the day.

Traditional serving and cultural context

In Spain, churros con chocolate is enjoyed at various times and occasions. Traditional breakfast or mid-morning merienda often includes churros with chocolate and coffee. After a night out, Spaniards stop at 24-hour churrerías for churros con chocolate around 6-7 AM before heading home – the combination is legendary hangover cure. Sunday mornings, families gather at churrerías for leisurely breakfast with churros, chocolate, and newspapers. The social aspect is important – churros are meant to be shared and enjoyed together, not rushed alone. In Madrid, San Ginés churrería has served churros since 1894 and remains packed at all hours. Barcelona’s Granja Viader and Churrería Laietana are equally historic. The ritual involves dunking the churro into chocolate, taking a bite, and repeating while the churro is still crispy and hot. Some dip lightly, others fully submerge. Churros are also eaten plain with sugar, or with café con leche instead of chocolate. During festivals and fairs, churros are sold from street stalls, bringing the treat to crowds. The combination represents Spanish comfort food at its finest – simple, delicious, and deeply satisfying.

Troubleshooting common problems

If churros are greasy and heavy, the oil temperature was too low. Ensure oil reaches and maintains 180-190°C throughout frying. If churros are dark outside but raw inside, oil was too hot. Reduce temperature slightly and fry longer at lower heat. If dough is too thick to pipe, it either cooled too much (warm it gently) or has too much flour. Add a tablespoon of warm water to loosen. If dough is too runny, you’ve added too much liquid or not enough flour. This batch may be unsalvageable but note proportions for next time. If churros aren’t crispy, they may have been fried at too low temperature or coated in sugar before fully draining. Always drain thoroughly on paper towels before sugaring. If chocolate is too thin, it needs more cornstarch. Make additional cornstarch slurry and add while whisking over heat. If chocolate is too thick and gluey, thin with additional warm milk whisked in gradually. If chocolate is grainy, the chocolate wasn’t fully melted or milk was too hot initially. Whisk vigorously and heat gently to smooth out. If chocolate forms skin, cover with plastic wrap touching the surface to prevent air exposure.

Frequently asked questions about Churros con Chocolate

• Can I make churros without a piping bag? Yes, though they won’t have traditional ridged appearance. Use a sturdy plastic bag with corner cut off, or form by hand into simple sticks. The ridges help chocolate cling and add crispiness but aren’t essential for flavor.
• Can I bake churros instead of frying? Baked churros won’t have the characteristic crispy texture and rich flavor that frying creates. Frying is essential for authentic results, though baked versions exist for health-conscious adaptations with different texture.
• How do I store leftover churros? Churros are best eaten immediately but can be stored in an airtight container for 1 day and reheated in a hot oven (200°C) for 3-4 minutes to restore some crispiness. They’ll never be as good as fresh.
• Can I use regular hot chocolate for dipping? Traditional Spanish chocolate is much thicker than regular hot chocolate or cocoa. Use the cornstarch-thickened recipe provided for authentic experience – thin hot chocolate doesn’t work well for dunking.
• What’s the difference between churros and porras? Porras are thicker versions of churros, about double the diameter, with slightly different dough that includes baking powder. Both are served with chocolate but have different textures – porras are softer inside, churros crispier.

Master more Spanish sweet treats and breakfast traditions in our comprehensive Spanish recipe collection. Discover regional variations and the cultural significance of Spain’s most beloved dishes.