Chocolate con Churros

Spanish Doughnuts Dusted with Cinnamonand Served with Rich Drinking Chocolate

Preparation info

  • Difficulty


  • Makes


    Churros and about 1.25 Litres 44 fl oz 5 cups ) Hot Chocolate

Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

The secret to churros is in the making of the dough. You might need a few goes to get it right but as the raw ingredients are cheap and readily available — just flour and water — the practice is affordable. The objective is to make dough that is firm, smooth and sticky. You can buy the churrería, the thick plastic tube with a screw that extrudes the dough, in good food shops and Spanish stores. You can also use a star nozzle on a piping bag, but this requires a lot of muscle power.


  • 180 g ( oz) caster (superfine) sugar
  • 2 tablespoons ground cinnamon
  • 1 litre (35 fl oz/4 cups) milk
  • 250 g (9 oz) dark couverture chocolate, chopped
  • 2 tablespoons cornflour (cornstarch)
  • 125 g ( oz/1 cup) plain (all-purpose) flour
  • 125 g ( oz/1 cup) self-raising flour
  • 2 tablespoons olive oil
  • 435 ml (15¼ fl oz/ cups) boiling water
  • sunflower or other light oil, for deep-frying


Make cinnamon sugar by sifting the sugar and cinnamon together in a small bowl. Set aside.

Bring the milk just to the boil over high heat in a saucepan then reduce the heat to a simmer. Add the chopped chocolate and stir until the chocolate has melted and there are no lumps. Make a paste with the cornflour and 2 tablespoons cold water then stir into the chocolate milk mixture. Continue stirring for about 12 minutes, or until the mixture thickens and easily coats the back of the spoon. Remove from the heat and cover with baking paper (cut into a circle big enough to cover the pan). Covering the chocolate milk mixture with baking paper will keep it warm and prevent a skin forming on top of the milk.

To make the churros, sift the plain four, self-raising flour and a pinch of salt into a heatproof bowl. In a separate bowl add the olive oil to the boiling water and pour over the dry ingredients. Mix with a wooden spoon for 30 seconds — the dough should be fairly soft and sticky to touch.

Fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 170°C (325°F), or until a cube of bread dropped into the oil browns in 20 seconds.

Roll the churros mixture into a cylinder shape slightly smaller than the churrería. Place a tight layer of plastic wrap over a tray and squeeze out 15 cm (6 inch) long churros onto the tray. Deep-fry the churros, in batches, for 2 minutes then turn and fry for a further 2 minutes, or until golden. Drain on paper towel and sprinkle with the cinnamon sugar.

Meanwhile, return the chocolate to the stovetop over low heat and gently reheat, stirring regularly. To serve, pour the hot chocolate into cups, and dunk the churros into the chocolate.