Summary: Crispy, ridged dough sticks served with a cup of thick, rich hot chocolate for dipping. A beloved Spanish breakfast or snack. Ready in 30 minutes, serves 6.
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Category: Desserts, Spanish Cuisine
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Quick overview
- Dish: Churros with Chocolate
- Category: Desserts, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Plain flour, 250 g
- Guide: 12 Most Famous Spanish Dishes
- Total time: 30 minutes (15 min prep + 15 min cooking)
- Difficulty: Medium
- Servings: 6 (portion weight: 150 g)
- Key technique: Piping, frying
- Preparation types: Frying
- Dietary info & allergens: Contains gluten, milk. Vegetarian.
- Suitable for: Breakfast, snack, dessert
- Nutritional values (per serving): 420 kcal, Protein: 6 g, Fat: 22 g, Carbs: 50 g
- Storage: Best fresh, not suitable for freezing
- Pairing: Coffee, hot chocolate, cold milk
- In short: Crispy churros with thick hot chocolate for dipping.
- Last updated: 25. 9. 2026
WAGUU says: “Churros con chocolate is the ultimate comfort food – crispy, sweet and deeply chocolatey.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 15 minutes |
| Temperature: | 180°C for frying |
| Servings: | 6 |
At a glance
Golden, ridged churros with a crispy exterior and soft interior, served with a cup of thick, dark hot chocolate.
Ingredients
Base servings: 6 • Portion weight: 150 g
| Ingredient | Amount | Quality |
|---|---|---|
| Plain flour | 250 g | For the dough |
| Water | 250 ml | Boiling |
| Butter | 30 g | Unsalted |
| Sugar | 1 tbsp | For the dough |
| Salt | 0.5 tsp | Fine sea salt |
| Olive oil | 500 ml | For frying |
| Dark chocolate | 200 g | 70% cocoa |
| Whole milk | 200 ml | For the chocolate |
| Cinnamon sugar | 50 g | For dusting |
Why you will love this recipe
- Crispy and soft: The perfect contrast of textures.
- Rich chocolate: The thick hot chocolate is made from real dark chocolate.
- Fun to make: Piping the dough is a satisfying process.
Why it works: The boiling water gelatinises the flour, creating a stiff dough that holds its shape when piped. Frying at the right temperature ensures a crispy exterior and a soft, cooked interior.
Recipe overview
Prep: 15 min | Cook: 15 min | Difficulty: Medium | Servings: 6 | Type: Dessert | Origin: Spanish
Detailed method
Total progress: 0 % done
Phase 1: Making dough – 10 min
Equipment: Saucepan, wooden spoon
1. Bring the water, butter, sugar and salt to a boil. Remove from heat and add the flour all at once. Stir vigorously until a smooth dough forms. Let cool slightly.
VCP: The dough is smooth and pulls away from the sides of the pan.
Before you continue:
Add the flour all at once and stir quickly to avoid lumps. The dough should be thick but pipeable.
Phase 2: Heating oil – 5 min
Equipment: Deep pan or fryer
2. Heat the olive oil to 180°C.
VCP: The oil is hot but not smoking. A small piece of dough sizzles immediately.
Phase 3: Piping and frying – 10 min
Equipment: Piping bag with star nozzle
3. Transfer the dough to a piping bag fitted with a star nozzle. Pipe 10 cm lengths directly into the hot oil, cutting with scissors. Fry for 2–3 minutes until golden. Drain on kitchen paper.
VCP: The churros are golden and crisp.
Before you continue:
Do not overcrowd the pan – fry in batches of 3–4.
Phase 4: Making chocolate – 5 min
Equipment: Saucepan
4. Melt the chocolate with the milk over low heat, stirring until smooth and thick.
VCP: The chocolate is glossy and thick enough to coat the back of a spoon.
Phase 5: Dusting – 2 min
Equipment: None
5. Toss the churros in cinnamon sugar.
VCP: The churros are evenly coated.
Phase 6: Serving – 2 min
Equipment: Cups
6. Serve immediately with the hot chocolate for dipping.
VCP: The churros are hot and crispy, the chocolate is thick and steaming.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 2 L capacity | Non-stick pan | Dough may stick |
| Piping bag with star nozzle | Large | Plastic bag with corner cut | Churros without ridges |
| Deep pan or fryer | 3 L capacity | Wok | Oil splatter |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 280 kcal | 420 kcal | 2520 kcal |
| Fat | 14.7 g | 22 g | 132 g |
| of which saturates | 6 g | 9 g | 54 g |
| Carbohydrates | 33.3 g | 50 g | 300 g |
| of which sugars | 16.7 g | 25 g | 150 g |
| Protein | 4 g | 6 g | 36 g |
| Salt | 0.3 g | 0.5 g | 3 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 star nozzle to create the characteristic ridges – they help the churros crisp.
- Tip 2: The oil must be at a constant 180°C. Too hot and the churros burn; too cold and they absorb oil.
- Tip 3: For extra thick chocolate, use 70% cocoa dark chocolate and whole milk.
- Tip 4: Serve immediately – churros are best fresh and hot.
Scientific background
The boiling water gelatinises the starch in the flour, creating a stiff dough that holds its shape. When fried, the outer layer dehydrates and becomes crispy, while the inside steams and stays soft. The chocolate thickens because the cocoa solids and milk proteins form a stable emulsion.
Fine Dining – Professional techniques
- Plate composition: Serve three churros per person on a small plate with a cup of chocolate.
- Texture contrasts: The crispy churros contrast with the smooth, thick chocolate.
- Temperature contrast: Serve hot, with a glass of cold milk.
- Aromatic additions: A sprinkle of cinnamon sugar and a pinch of sea salt.
Sensory radar
- Appearance: Golden, ridged sticks with a dusting of cinnamon sugar.
- Aroma: Fried dough, cinnamon, rich chocolate.
- Taste: Sweet, slightly salty, with deep chocolate flavour.
- Texture: Crispy outside, soft inside, thick chocolate.
Pairing
- Coffee: A strong espresso or café con leche.
- Hot chocolate: The classic pairing.
- Cold milk: For dipping.
Different preparation variations
- With dulce de leche: Serve with warm caramel instead of chocolate.
- Gluten-free: Use a gluten-free flour blend.
Allergens and dietary information
Contains: Gluten, milk • Gluten: Contains gluten • Suitable for: Vegetarians
Suitable for
Breakfast, snack, dessert, party.
Substitution catalogue
- Plain flour: Gluten-free flour blend.
- Dark chocolate: Milk chocolate or vegan chocolate.
FAQ
Can I make churros without a piping bag?
Yes, you can use a plastic bag with the corner cut off, but the churros will not have the characteristic ridges.
Why are my churros not crispy?
The oil may not be hot enough, or the churros were overcrowded. Fry at 180°C in small batches.
Can I make the dough ahead of time?
The dough is best used immediately. If you must, keep it covered at room temperature for up to 1 hour.
Can I bake churros instead of frying?
Yes, pipe the dough onto a baking sheet and bake at 200°C for 15–20 minutes, turning once. They will be less crispy but still delicious.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Double the recipe – churros disappear quickly. 10+ people: Keep the fried churros warm in a low oven (100°C) while you fry the rest.
Serving suggestion
Storage and reheating
Fridge: Not recommended • Freezer: Not suitable • Reheating: Best fresh. If needed, reheat in a hot oven (200°C) for 5 minutes.
Author: WAGUU Petr & Team • Published: 27 Sep 2026
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Most common mistakes
- Oil not hot enough: The churros will absorb oil and become greasy. Heat to 180°C.
- Overcrowding the pan: The temperature drops and the churros stick together. Fry in small batches.
- Dough too thin: If the dough is too thin, it will not hold its shape. Add a little more flour.
- Not serving immediately: Churros are best fresh and hot. They lose their crispness as they cool.