Churros: Spain's Fried Dough and the Thick Chocolate Sauce That Is Not Hot Chocolate

Churros are eaten in Spain as a breakfast or mid-morning snack — specifically at churrerías, dedicated shops that fry churros from early morning and serve them with the thick chocolate sauce. The most iconic version in Madrid is the porras — a thicker, longer churro — served with chocolate at the famous Chocolatería San Ginés, open since 1894 near the Puerta del Sol.

In Latin America, churros follow a similar tradition with regional variations: Mexican churros are often rolled in cinnamon sugar; in some countries they are filled with dulce de leche or cajeta. The Spanish original is simpler.

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The Dough

Churro dough is essentially a simplified choux pastry (pâte à choux) without eggs in the traditional version (eggs are added in some recipes for a richer, slightly more yielding texture):

1. Boiling water poured over flour and salt
2. Mixed immediately into a smooth paste
3. Pressed through a star-tipped piping nozzle directly into hot oil

The star tip creates the ridges that distinguish churros — the ridges increase the surface area exposed to hot oil, producing more crispiness relative to the interior than a smooth round shape would.

The dough consistency: The paste should be firm enough to hold its shape when piped but soft enough to extrude through the nozzle. If too stiff, the dough tears; if too soft, it spreads and loses the defined ridges.

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The Frying Temperature

175–180°C is the correct oil temperature for churros:

• Below 160°C: The churro absorbs oil and becomes greasy before the exterior crisps
• Above 190°C: The exterior browns immediately before the interior is cooked, producing raw dough inside

A kitchen thermometer is strongly recommended. Without one, test with a small piece of dough — it should sizzle immediately on contact and float to the surface within a few seconds.

Frying time: 2–3 minutes per side for thin churros; 3–4 minutes per side for thicker porras.

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The Chocolate for Churros

Chocolate para churros is not hot chocolate — it is a thick, starch-thickened chocolate preparation. It coats a spoon like a custard; a churro dipped in it comes out fully coated. The thickening comes from cornstarch added to the chocolate milk mixture, cooked until very thick.

Some traditional Spanish recipes use no cream — just whole milk, dark chocolate, and cornstarch. The result is intensely chocolatey, not sweet, and very thick.

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The Complete Recipe

Churros

Makes: approximately 20 | Time: 30 minutes

• 250g all-purpose flour
• 250ml boiling water
• 1 teaspoon salt
• 1 tablespoon olive oil (optional)
• Oil for deep frying
• Sugar (fine granulated or cinnamon sugar) for coating

Equipment: Star-tipped piping bag or churro press

Method:

1. Combine flour and salt in a bowl. Pour boiling water (and olive oil if using) over the flour; stir immediately with a wooden spoon until a smooth paste forms. The dough will be hot. Do not allow it to steam too long before piping — it should be used warm.
2. Transfer to a piping bag fitted with a large star tip (at least 1cm opening).
3. Heat oil in a deep, wide pot to 175–180°C.
4. Pipe churros directly into the oil — 15–20cm lengths, cutting the dough with scissors. Do not overcrowd.
5. Fry 2–3 minutes per side until deeply golden.
6. Drain on paper towels; toss immediately in sugar. Serve hot.

Chocolate Para Churros

Makes: 4 servings | Time: 10 minutes

• 400ml whole milk
• 100g dark chocolate (70%), chopped
• 2 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 1–2 tablespoons sugar (to taste — the chocolate provides most of the sweetness)
• Pinch of salt

Method:

1. Whisk cornstarch and cocoa powder with 50ml of the cold milk until smooth.
2. Heat the remaining milk in a saucepan until just beginning to steam (not boiling).
3. Add the chopped chocolate; stir until melted.
4. Whisk in the cornstarch mixture; continue cooking over medium heat, stirring constantly, until the mixture thickens significantly — 3–4 minutes.
5. Add sugar and salt. The sauce should be thick enough to hold its shape for a moment when a spoon is drawn through it.
6. Serve in small cups alongside the hot churros.

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Related reading: Gazpacho Spanish Cold Tomato Soup Guide | Tortilla Española Guide | Brigadeiro Brazilian Chocolate Guide