Summary: Traditional Spanish churros con chocolate feature golden, piped choux-like dough fried to an exterior crispness while maintaining a tender, airy interior, served alongside a thick, rich dark drinking chocolate. Preparation requires precision in scalding flour and piping safely into hot oil, yielding 6 generous portions in 45 minutes.
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Category: Desserts, Spanish Cuisine
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Quick overview
- Dish: Churros con Chocolate
- Category: Desserts, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Plain flour, 300 g (high protein content)
- Guide: 12 most popular Spanish dishes: favourite recipes of Spanish cuisine
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 180.0 g)
- Key technique: Scalding dough and deep-frying
- Preparation types: Deep-frying and simmering
- Dietary info & Allergens: Contains milk, gluten (wheat)
- Suitable for: Vegetarians, festive gatherings, weekend breakfasts
- Nutritional values (per 1 portion): 540.2 kcal, Protein: 7.8 g, Fat: 28.5 g, Carbohydrates: 64.2 g
- Storage: Best consumed immediately; dough cannot be stored
- Pairing: Espresso, Spanish dessert wine, cold sparkling water
- In short: Crispy golden fried dough sticks served with decadent thick hot dipping chocolate.
- Last updated: 21 September 2026
WAGUU says: “The secret to authentic churros lies in the vigorous beating of the scalding water into the flour, creating a dense paste that puffs up perfectly when it hits the hot oil.”
How to take it further: Dust the finished churros with cinnamon sugar infused with vanilla bean specks, or stir a pinch of flaky sea salt into the thick hot chocolate.
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 190 °C for frying |
| Number of portions: | 6 portions |
In a nutshell
Experience the quintessential taste of Spain with homemade churros con chocolate. This traditional recipe guides you through making a smooth scalded dough, piping it into ridged ribbons, frying to an immaculate golden crunch, and pairing it with a velvety, bittersweet drinking chocolate that coats the back of a spoon.
Ingredients
Base portions: 6 portions • Portion weight: 180.0 g
| Ingredient | Amount | Quality |
|---|---|---|
| Water for dough | 350 ml | Freshly boiled |
| Plain flour | 300 g | Standard wheat flour |
| Fine sea salt for dough | 5 g | Pure sea salt |
| Rapeseed oil for frying | 750 ml | High smoke point |
| Caster sugar for coating | 60 g | Fine granulated sugar |
| Whole milk for chocolate | 500 ml | Full fat 3.5% |
| Dark chocolate | 200 g | 70% cocoa content |
| Cornflour | 15 g | Fine maize starch |
| Caster sugar for chocolate | 30 g | Fine granulated sugar |
Why you will love this recipe
- Authentic texture: Achieves the classic crisp ridged exterior and soft, fluffy interior without needing complex choux pastry techniques.
- Luxurious hot chocolate: Features a specially thickened Spanish-style drinking chocolate that clings delightfully to every dipped piece.
- Simple pantry staples: Uses everyday baking ingredients like flour, water, and milk to create a world-class confectionery experience.
Why it works: Scalding the flour with boiling water gelatinises the starches, trapping steam inside the dough so that when it hits the hot oil, it expands rapidly and creates a wonderfully light crumb.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Medium | Portions: 6 portions | Type: Dessert | Origin: Spanish
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing the Scalded Dough – 10 min
Appliances: Hob
1. Pour 350 ml of water into a medium saucepan, add 5 g of fine sea salt, and bring it to a rolling boil over high heat for 3 minutes. Remove the pan from the heat source and immediately add all 300 g of plain flour in one swift motion. Stir vigorously with a wooden spoon for 3 to 4 minutes until the mixture pulls away from the sides of the pan and forms a cohesive, smooth, and slightly sticky dough ball.
Visual check point (VKB): The dough must be completely smooth with no visible dry flour pockets and should hold its shape when stirred.
Before moving to the next step:
Let the dough rest for 5 minutes in the pan so it cools slightly before transferring to the piping bag, preventing the bag from melting.
Phase 2: Heating the Frying Oil – 5 min
Appliances: Hob
2. Pour 750 ml of rapeseed oil into a wide, deep frying pan or heavy-bottomed pot. Heat the oil over medium-high heat until it reaches a stable temperature of 190 °C, monitored carefully with a kitchen thermometer. While the oil heats, transfer the warm dough into a heavy-duty piping bag fitted with a star nozzle of 1.5 cm diameter.
VKB: The oil temperature is verified at precisely 190 °C, and the piping bag is tightly twisted at the top without air pockets inside.
Before moving to the next step:
Ensure a wire cooling rack lined with paper towels and a pair of metal kitchen tongs are positioned right next to the frying pan for safe retrieval.
Phase 3: Piping and Frying the Churros – 10 min
Appliances: Hob
3. Carefully pipe 12 cm lengths of dough directly from the bag into the hot oil, cutting the end cleanly with kitchen scissors. Fry in small batches of 4 to 5 churros for 4 to 5 minutes, turning them occasionally with metal tongs until they develop an even, deep golden-brown crust and a rigid surface texture.
VKB: Churros are uniformly golden, crispy on the outside, and float steadily in the hot oil without breaking apart.
Before moving to the next step:
Allow the oil temperature to recover back to 190 °C between each frying batch to guarantee consistent crispness.
Phase 4: Draining and Sugar Coating – 5 min
Appliances: None
4. Remove the fried churros from the oil using tongs, let excess oil drip off for 5 seconds, and transfer them onto the paper towel-lined wire rack. While still warm, roll each churro in a shallow dish containing 60 g of caster sugar until evenly coated across the ridged surface.
VKB: The sugar layer adheres evenly to the warm oil film on the churros without forming heavy damp clumps.
Before moving to the next step:
Keep the coated churros in a warm oven at 100 °C while preparing the chocolate sauce so they stay hot and crisp.
Phase 5: Preparing the Thick Hot Chocolate – 5 min
Appliances: Hob
5. In a small bowl, whisk 15 g of cornflour with 50 ml of cold whole milk until completely dissolved. Pour the remaining 450 ml of whole milk into a saucepan, add 30 g of caster sugar, and bring to a gentle simmer over medium heat. Whisk in the cornflour slurry and cook for 2 minutes, stirring constantly until the milk thickens slightly.
VKB: The milk mixture shows light bubbling and starts coating the back of a spoon with a smooth velvety layer.
Before moving to the next step:
Reduce the heat to low before adding the chopped chocolate to prevent scorching at the bottom of the pan.
Phase 6: Melting Chocolate and Final Assembly – 5 min
Appliances: Hob
6. Finely chop 200 g of dark chocolate and add it directly into the simmering thickened milk. Whisk continuously over low heat for 3 minutes until the chocolate has completely melted and incorporated into a glossy, thick, rich dipping sauce. Divide the hot chocolate among 6 individual small ceramic mugs and serve immediately alongside the warm sugared churros.
VKB: The drinking chocolate is rich, glossy, and thick enough to coat a spoon without running off too quickly.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 2 litre capacity | Medium pot | Scorching flour |
| Frying pan | 28 cm diameter | Deep skillet | Oil overflow |
| Piping bag with star nozzle | 1.5 cm star tip | Heavy-duty canvas bag | Bag bursting from pressure |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 300.1 kcal | 540.2 kcal | 3241.2 kcal |
| Fat | 15.8 g | 28.5 g | 171.0 g |
| of which saturates | 6.2 g | 11.2 g | 67.2 g |
| Carbohydrates | 35.7 g | 64.2 g | 385.2 g |
| of which sugars | 12.5 g | 22.5 g | 135.0 g |
| Protein | 4.3 g | 7.8 g | 46.8 g |
| Salt | 0.6 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a canvas piping bag instead of disposable plastic ones, as the dense dough puts immense pressure on the seams during piping.
- Tip 2: Maintain oil temperature strictly between 185 °C and 190 °C; lower temperatures cause the churros to absorb excess oil and become soggy.
- Tip 3: Cut the piped dough directly above the oil surface to prevent hot oil splashes and ensure uniform lengths.
- Tip 4: Infuse the hot milk with a strip of orange zest before melting the chocolate for an authentic subtle citrus aroma.
Scientific background
Scalding flour with boiling water causes gelatinisation of wheat starches, trapping moisture inside a rigid starch matrix. When this moisture-laden dough contacts hot frying oil at 190 °C, the water instantly converts to steam, expanding the internal pockets and creating a light, airy crumb structure beneath the hard, crispy exterior shell.
Fine Dining – Professional techniques
- Plate composition: Serve stacked golden churros in a paper cone beside a warm ceramic espresso cup filled with glossy dark chocolate.
- Textural contrasts: Combine the brittle sugar-coated crust with the pillow-soft interior and velvety viscous dipping sauce.
- Temperature contrast: Contrast piping-hot fried churros against lukewarm or warm sipping chocolate.
- Aromatic garnishes: Finish with freshly grated Valencian orange zest and a micro-pinch of smoked Maldon sea salt.
Sensory radar
- Appearance: Golden brown ridged cylinders glistening with fine sugar crystals alongside dark glossy chocolate.
- Aroma: Rich toasted wheat, caramelized sugar, and deep bittersweet cocoa bean notes.
- Taste: Sweet, buttery, and profoundly chocolatey with a balanced touch of salt.
- Texture: Decisively crunchy on the outside, tender and fluffy on the inside, with a smooth heavy sauce.
Pairing
- BEER: Belgian Dubbel with roasted malt profiles.
- WINE: Sweet Pedro Ximénez sherry.
- NON-ALCOHOLIC: Traditional café con leche or iced sparkling mineral water.
Various preparation variants
- Cinnamon Twist Variant: Toss the freshly fried churros in a mixture of caster sugar and ground cinnamon immediately after draining.
- Stuffed Churro Variant: Pipe the fried churros and use a long skewer to create an internal cavity, then fill them with dulce de leche using a fine piping nozzle.
Allergens and dietary information
Contains: Gluten, milk • Gluten: Contains wheat flour • Not suitable for: Dairy-free and vegan diets
Suitable for
Vegetarians, weekend treats, festive celebrations, and afternoon tea gatherings
Substitution catalog
- Rapeseed oil: Sunflower oil or refined peanut oil
- Whole milk: Oat milk for a dairy-free chocolate sauce alternative
FAQ
Why did my churros burst while frying?
Air pockets trapped inside the piping bag expand rapidly in the hot oil, causing the dough to rupture. Ensure you press the dough firmly into the bag to eliminate all air cavities.
Can I prepare the dough in advance?
Churro dough is best piped and fried immediately while warm. Storing raw dough alters its moisture balance and prevents proper expansion.
How do I keep the hot chocolate thick?
The cornflour slurry acts as a stabiliser. Whisking it into simmering milk before adding the chocolate ensures the sauce remains thick and glossy without separating.
What oil is best for deep frying churros?
Use neutral oils with high smoke points like rapeseed or sunflower oil, avoiding oils with strong natural flavours that could overpower the pastry.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and fry in two separate pans simultaneously to maintain oil temperature and service speed. • 20+ people: Prepare two batches of dough sequentially, as dough left in piping bags for too long cools and becomes difficult to extrude.
Sides and Serving
- Fresh Spanish strawberries – (not included in the recipe)
- Vanilla bean whipped cream – (not included in the recipe)
Serving: Serve immediately while hot and crisp, accompanied by individual warm mugs of thick dark drinking chocolate for dipping.
Storage and reheating
Fridge: 1 day for chocolate sauce only • Freezer: Not suitable for freezing • Reheating: Reheat leftover churros in a hot oven at 200 °C for 4 minutes to restore crispness.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Oil temperature too low – Results in greasy, oil-soaked churros that lack a crispy shell. Always verify with a thermometer.
- Using a weak piping bag – Dense scalded dough requires sturdy canvas bags to prevent seams from splitting under pressure.
- Incorrect chocolate thickness – Failing to use cornflour slurry results in a watery cocoa drink instead of the required thick dipping sauce.
- Overcrowding the pan – Adding too many pieces at once drops the oil temperature and ruins the texture.