Thought to have originated with Spanish and Portuguese shepherds in the 16th century, churros are a beloved (and affordable) snack across Spain, typically costing just €0.30 to €1 each. You can find them at almost any traditional Spanish restaurant or at a churrería, where churros are the specialty. Many places still serve the classic churros-and-chocolate combo, while some offer dips like dulce de leche. You won’t regret trying this delicious treat in Spain!

Prep Time: 40 minutes

Cook Time: 20 minutes

Servings: 8

Ingredients

• For The Hot Chocolate:
  • 1 tablespoon cornstarch
  • 4 cups whole milk (or plant-based milk)
  • 1 cinnamon stick (optional)
  • 1 star anise (optional)
  • 8 ounces (227g) 70% chocolate, chopped
    
• The Churros:
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/4 cup water
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • Frying oil (sunflower, safflower oil, or light olive oil)
  • Granulated sugar, for serving

Preparation

1. Mix the dry ingredients: In a mixing bowl, whisk together the flour and baking
   powder.
2. Boil the wet ingredients: In a medium saucepan over medium-high heat, add the
   water, extra-virgin olive oil, and salt. Bring to a boil.
3. Mix the dough: Take the pan off the heat and add the flour mixture to the wet
   ingredients all at once. Stir with a wooden spoon until the dough comes together
   into a rough ball, about 1 minute. The dough is very thick, so you’ll use some
   muscle to stir aggressively. The dough should be very thick, similar to a bread
   dough.
4. Shape the dough: When the dough is cool enough to handle but still warm,
   transfer it into a churrera or cookie press fitted with a large star tip (I used a
   Wilton 1M). Pipe the dough into 8 to 9-inch strips onto a silicone baking mat or a
   piece of parchment.
5. Make loops (optional): You can leave the churros straight, or make loops. To
   make loops, pick up one end to fold each strip into a teardrop shape, roughly 4-
   inches tall by 2-inches wide. Press the two ends together to seal. You should get
   about 16 churros. Cover the churros with plastic wrap or a damp clean towel to
   prevent them from drying out.
6. Make the hot chocolate: Dissolve the cornstarch in 2 tablespoons of the cold milk
   in a small bowl. In a medium saucepan over medium-high heat, bring the
   remaining milk and spices (if using) to a boil. Stir occasionally with a wooden
   spoon to prevent the milk from scorching.
7. Thicken the chocolate: Reduce the heat to low, then add the reserved cornstarch
   mixture. Cook for 2-3 minutes, stirring constantly, until thickened slightly. Add
   the chocolate and continue stirring until the chocolate has melted completely.
   Keep the chocolate warm on the lowest burner setting while you fry the churros.
8. Preheat the oil: Fill a Dutch oven or heavy-bottomed saucepan with 2-inches of
   frying oil. Heat the oil to 425°F over medium heat. Use a deep-fry thermometer
   or check periodically with an instant-read thermometer to monitor the
   temperature.
9. Prepare a plate lined with paper towels: Line a plate with a couple of layers of
   paper towels. Set near your stove, along with a spider or a slotted heat-proof
   spoon.
10. Fry the churros: Use your hand to gently pick up a shaped churro from the
    parchment paper and carefully lower it in the hot oil. Add the churros in this way,
    3 or 4 at a time. Fry until golden brown on the edges, about 1 minute per side.
    Use the spider to scoop out the churros and place them on the paper towels to
    drain. Sprinkle the churros generously with granulated sugar while they’re still
    warm and set aside to cool slightly.
11. Serve: Give the hot chocolate a good stir and pour it into cups. Serve the churros
    hot with cups of hot chocolate on the side for dipping.