The first time I encountered authentic Spanish churros was during an early morning walk through Barcelona’s Gothic Quarter. Unlike the overly sweet, cinnamon-coated versions I’d known, these were something entirely different – crisp golden exteriors giving way to airy, tender centers. What struck me most wasn’t just their simplicity, but how the locals dipped these unadorned churros into cups of thick, almost pudding-like chocolate. This wasn’t dessert – this was breakfast, Spanish style. The most surprising revelation? Traditional Spanish churros contain no eggs, no butter, and no sugar in the dough – a technique passed down through generations that creates the perfect vehicle for that decadent chocolate companion.
The Story 📖
Spanish churros emerged in the 18th century as a humble street food enjoyed by working-class people. While modern interpretations vary wildly, the grandmother-style recipe remains beautifully minimalist. Unlike their Mexican cousins, authentic Spanish churros rely on the magic of hot water to create steam within the dough, producing those characteristic hollow centers without any leavening agents. This technique dates back centuries when resourceful bakers needed something delicious that required minimal ingredients.
Ingredients Spotlight 🧪
For the churros (makes 12-15):
- 1 cup (250g) all-purpose flour
- 1 cup + 2 tbsp (330ml) water
- ¼ teaspoon salt
- ½ teaspoon olive oil (for the dough)
- Neutral oil for frying (about 2 inches deep)
- Granulated sugar for coating
For the chocolate dipping sauce:
- 3.5oz (100g) dark chocolate (70% cocoa)
- 1 cup (240ml) whole milk
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- Pinch of salt
Step-by-Step Guide 📝
1. Prepare the dough: Bring water to a rolling boil in a medium saucepan. Add salt and olive oil. Remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth ball forms. This rapid incorporation of hot water into flour creates the steam pockets essential for authentic churros.
2. Rest the dough: Transfer to a bowl, cover with a damp towel, and let rest for 5-7 minutes. This brief resting period allows the gluten to relax, making the dough more manageable yet still warm enough to pipe.
3. Heat the oil: In a heavy-bottomed pot, heat oil to exactly 350°F (175°C). Temperature precision is crucial – too hot and the exterior burns before the inside cooks; too cool and the churros absorb excess oil.
4. Pipe the churros: Transfer dough to a piping bag fitted with a large star tip (the ridges aren’t just decorative – they increase surface area for crispness). Pipe 4-5 inch lengths directly into the hot oil, cutting with scissors. Work in batches of 3-4 churros to maintain oil temperature.
5. Fry until golden: Cook for 2-3 minutes per side until deeply golden but not brown. Remove with a slotted spoon and drain on paper towels.
6. Make the chocolate: Dissolve cornstarch in ¼ cup cold milk. Heat remaining milk until steaming, add chocolate and sugar, stirring until melted. Add cornstarch mixture and cook, stirring constantly until thickened to coat the back of a spoon.
Expert Techniques 🛠️
The key to properly textured churros lies in the water temperature. It must be at a rolling boil when you add the flour – this creates the steam pockets that give churros their characteristic hollow centers. When I worked in Madrid, my mentor chef would test the dough by pressing it between his fingers – it should feel slightly sticky but hold its shape.
Chef’s Note: Don’t be tempted to add sugar to the dough – authentic Spanish churros derive their sweetness entirely from their sugar coating. This creates the perfect balance when paired with bitter chocolate. The contrast is magical.
Another professional trick: after frying, roll churros in sugar while still hot – the residual oil helps the sugar adhere perfectly. For the chocolate, the cornstarch isn’t optional – it creates that authentic thick consistency that clings to the churros rather than dripping off.
Presentation & Pairing Ideas 🍽️
Serve churros standing upright in a glass, with warm chocolate in a small ramekin alongside. While purists enjoy them for breakfast with espresso, I love serving them as a surprise dinner party finale with a chilled glass of Pedro Ximénez sherry or a coffee-infused liqueur. For a contemporary twist, try incorporating a subtle orange zest into the chocolate, reminiscent of the Moroccan citrus desserts I fell in love with during my North African travels.
These churros are perfect on their own, but if you’re feeling adventurous, consider creating a dessert board with churros as the centerpiece, accompanied by French butter cookies and a fresh fruit arrangement for a spectacular contrast of textures. However you serve them, remember that simplicity is the soul of this beloved Spanish classic – sometimes the most basic techniques yield the most extraordinary results.