23 Jun 2024
Recipe of the Week: Churros
Expat Cookbook

Recipe of the Week: Churros

We’ve saved the best for last – what better way to start your day than thick Spanish doughnuts with hot chocolate? Happy Spanish Sunday!

Photo Credit: Flickr/x_tine

To make churros and chocolate, you’ll need a large heavy-bottomed frying pan, 2 medium sauce pans, a mixing bowl, a fork, 2 large spoons and a pair of tongs. To shape the churros, you’ll need to squeeze the dough through a pastry / icing bag with a star-shaped nozel.



1 cup white flour

1/4 tsp baking powder

1 cup water

1 Tbsp vegetable oil

1/8 tsp salt

1 tsp granulated sugar

16-32 oz vegetable oil for frying (Canola or Sunflower)

Several Tbsp Granulated Sugar or Honey to Sprinkle


16 oz (250 ml) whole milk

3 ounces=3 squares (93 gr) baking chocolate, cut into smaller pieces

1/3-1/2 cup sugar

1/2 tsp. cornstarch



  1. Pour vegetable oil into a large heavy bottomed frying pan. Make sure there is about 2 inches of oil in the pan to cover the churros, and so that they float freely while frying. Set pan aside until needed.
  2. Pour 1 cup of water into a medium saucepan. Add oil, salt, sugar and stir. Bring water to a boil.
  3. While waiting for water to boil, dry the cup used to measure the water and use it to measure flour, since it is necessary to have equal parts flour and water. Pour flour into a medium-sized mixing bowl. Add baking powder and stir.
  4. Heat oil in frying pan on high.
  5. Once water boils, remove saucepan from stove. Slowly pour boiling water from saucepan into flour mixture – stirring constantly with a fork until it is a smooth, sticky dough without lumps. Proceed immediately to the next step. If dough is left to sit in bowl, it will begin to dry out and will be difficult to squeeze through the cookie press
  6. Spoon dough into the pastry bag until full, put the top/handle on and make sure to push down the press so there is no air in the cylinder.
  7. Carefully squeeze dough into hot oil (350-375F degrees) and fry until golden brown. Usually, the dough will form a ring as the dough is squeezed into the oil. Do not put too much dough in the pan. The churros must float freely while frying. When golden-brown, turn and cook other side.
  8. Carefully remove churros with tongs, and place on paper towels to drain. If there is more dough left, squeeze into pan and fry.
  9. While churros drain, pour the cold milk for hot chocolate into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium high just until it boils, then remove from heat.
  10. Once drained, cut churros into convenient lengths. Sprinkle with sugar and arrange on a serving dish.
  11. After removing milk from heat, add the chocolate immediately, and begin stirring until the chocolate is completely melted, and sugar is dissolved.
  12. Return the pan to the stove on medium heat and stir slowly (do not heat the milk over high heat as this will cause lumps). Taste the chocolate for sweetness and adjust sugar if needed. The milk mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat, ladle into cups and serve hot, along with the churros.



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