How Spaniards Make Churros So Crispy (And Why the Chocolate Matters)

Crispy on the outside, fluffy on the inside, and dusted with sugar Spanish churros are one of Spain’s most beloved sweet treats. When paired with a rich, velvety cup of thick hot chocolate, they become a comforting, decadent indulgence that’s hard to resist. Found everywhere from Madrid’s late-night cafés to family kitchens on Sunday mornings, churros and chocolate are more than a snack they’re a cherished Spanish tradition.

While many countries have their own versions of fried dough, Spanish churros stand out for their simplicity and elegance. With just a few pantry staples flour, water, and salt you can whip up these golden sticks of joy in no time. And the best part? The dipping chocolate. It’s not your average cocoa; it’s dense, spoonable, and deeply rich, meant for slow sipping and generous dunking.

In this recipe guide, you’ll learn how to recreate this classic Spanish pairing at home, whether you’re entertaining friends or just craving something special. It’s easier than you think and the payoff is a sweet taste of Spain, no passport required.

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Best Time to Eat & What to Pair It With

Churros and hot chocolate are traditionally enjoyed as a breakfast or late-night treat in Spain, particularly after long nights out or on leisurely weekend mornings. They’re also perfect for brunch spreads, festive gatherings, or holiday mornings when you want to serve something warm and indulgent.

While the star pairing is undoubtedly thick Spanish hot chocolate, you can also serve churros with dulce de leche, cinnamon-spiced sugar, or a vanilla dipping sauce. For drinks, consider a café con leche, espresso, or sweet dessert wine if you’re turning it into an evening indulgence.

Whether you’re enjoying them as a cozy solo treat or sharing them around the table, homemade churros and chocolate bring the flavors of Spain right to your kitchen crispy, rich, and undeniably satisfying.

The world’s perception of churros has become one of the biggest culinary debates among food purists. In Spain, churros are simple, unsweetened, and meant for dipping not coated in cinnamon sugar or filled with cream. However, outside Spain, the dish has been transformed into a sugary carnival snack, which many Spaniards argue strips away its authenticity.

Another point of contention is the hot chocolate itself. Traditional Spanish chocolate is thick and bittersweet, made for dipping rather than sipping. In contrast, many modern versions use thin, overly sweet cocoa that doesn’t cling to the churros properly. Purists see this as missing the essence of the dish the indulgence of texture and richness that defines the original.

Even the frying method sparks debate. Spaniards insist on using olive oil, which gives churros their distinct flavor and crispness. Substituting it for vegetable or canola oil may make frying easier, but it alters the authenticity. These cultural variations highlight how globalization reshapes traditional food sometimes beautifully, but often controversially.

How to Make Spanish Churros

Spanish Churros Recipe Ingredients

For the Churros:

1 cup (240 ml) water
2 1/2 tablespoons (30 g) granulated sugar
1/2 teaspoon salt
2 tablespoons (30 g) unsalted butter
1 cup (120 g) all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
Oil for frying (vegetable or canola oil)
1/2 cup (100 g) granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

For the Hot Chocolate:

2 cups (480 ml) whole milk
4 oz (115 g) dark chocolate, finely chopped
1 tablespoon cornstarch
2-3 tablespoons sugar (to taste)
A pinch of salt

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Step By Step How to Make Spanish Churros

Prepare the Dough

In a medium saucepan, combine the water, granulated sugar, salt, and butter. Bring to a boil over medium heat.
Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Incorporate Eggs

Let the dough cool slightly for a few minutes. Add the eggs one at a time, mixing well after each addition. The dough will be sticky. Stir in the vanilla extract.

Prepare for Frying

Heat oil in a large, heavy-bottomed pot to 375°F (190°C). Line a plate with paper towels for draining the churros after frying. Transfer the dough to a piping bag fitted with a large star tip.

Fry the Churros

Pipe 4-6 inch strips of dough into the hot oil, cutting with scissors. Fry a few at a time to avoid overcrowding.
Fry until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on the prepared plate.

Coat with Cinnamon Sugar

In a shallow dish, combine the granulated sugar and ground cinnamon. Roll the warm churros in the cinnamon sugar mixture until well coated.

Making the Hot Chocolate

In a small saucepan, heat the milk over medium heat until it’s warm but not boiling.

Combine Chocolate and Cornstarch

In a small bowl, mix the cornstarch with a few tablespoons of the warm milk to create a slurry. Add the finely chopped dark chocolate to the saucepan and stir until melted and smooth.

Thicken the Hot Chocolate

Add the cornstarch slurry to the saucepan, stirring constantly until the mixture thickens, about 3-5 minutes.
Add sugar to taste and a pinch of salt. Stir until fully incorporated and smooth.

Serving

Arrange the churros on a plate. Pour the hot chocolate into cups for dipping. Dip the warm churros into the rich hot chocolate and enjoy this authentic Spanish treat.

Tips To Make Spanish Churros

Ensure the dough is smooth and not too runny; it should be thick enough to hold its shape when piped. Maintain the oil temperature at 375°F (190°C) for perfectly crispy churros. Use a kitchen thermometer for accuracy.

Use high-quality dark chocolate for a richer flavor. Adjust the sweetness to your preference.

How Many Calories Have Spanish Churros

Churros: ~150-200 calories each (depending on size and oil absorption)
Hot Chocolate: ~200-250 calories per cup

Total: Approximately 650-850 calories per serving.

Origin and History

Spanish churros have humble beginnings rooted in practicality rather than dessert culture. They are believed to have originated as a simple fried dough made by shepherds who needed an easy, portable food that required minimal ingredients and equipment. Flour, water, and salt were enough to create something filling and comforting.

Unlike many pastries, churros did not evolve from royal kitchens or refined bakeries. Their identity was shaped in everyday life, sold by street vendors and enjoyed by working people. This accessibility helped churros spread across Spain as a shared cultural experience rather than a luxury treat.

Thick hot chocolate entered the picture later, especially in urban centers like Madrid. Chocolate houses began pairing churros with dense, spoon-coating chocolate as a warming breakfast or late-night indulgence. The pairing became inseparable, not decorative.

Over time, churros and chocolate became ritualized. They were eaten after nights out, on cold mornings, or during festivals. What started as survival food transformed into one of Spain’s most iconic comfort traditions.

One major misconception is that churros are meant to be sweet on their own. In Spain, the dough itself contains no sugar. Sweetness comes from the chocolate and sometimes a light dusting afterward, not from the churro itself.

Another point of debate is texture. Outside Spain, churros are often soft, cakey, or filled. Authentic churros are crisp on the outside, airy inside, and sturdy enough to be dipped repeatedly without collapsing.

There is also controversy around chocolate consistency. Many people expect hot chocolate to be thin and drinkable. Spanish chocolate is intentionally thick, designed for dipping rather than sipping. Anything thinner misses the point.

Finally, timing is misunderstood. Churros are not designed to sit under heat lamps or be reheated later. They are meant to be eaten minutes after frying, when texture and flavor are at their peak.

How Long You Take to Prepare

Authentic churros are surprisingly quick to make, but timing matters more than speed. Preparing the dough takes only a few minutes, as it involves boiling water and incorporating flour until smooth.

Resting time is minimal or nonexistent, unlike yeast-based doughs. This is part of what makes churros accessible and spontaneous rather than planned days in advance.

Frying takes the most attention. Oil temperature must be consistent to ensure crispness without greasiness. Each batch fries in just a few minutes, but focus is essential.

The chocolate takes slightly longer, as it requires gentle heating and constant stirring to reach the correct thickness. From start to finish, the entire process can be completed in about 30 minutes.

Serving Suggestions

Serve churros fresh and piping hot, ideally within minutes of frying. Dust them lightly with sugar avoid overloading them to maintain their crisp texture. Present them in a classic paper cone or on a rustic wooden board for that authentic café feel.

For the hot chocolate, serve it in small, wide cups or bowls. It should be thick enough to coat the spoon but still pourable. If you want to modernize the presentation, drizzle a bit of chocolate over the churros and add a small dollop of whipped cream or vanilla bean ice cream on the side for contrast.

Churros are best shared. Whether served for breakfast, dessert, or a weekend indulgence, place them at the center of the table and let everyone dip together. Pair with coffee, sweet wine, or even spiced chai for a cozy twist that spans cultures while honoring Spain’s culinary heritage.

Final Thoughts

Spanish churros with hot chocolate are more than a dessert they’re a piece of cultural nostalgia served on a plate. They remind us that simple ingredients, when treated with care, can create something unforgettable. The crisp dough and thick chocolate embody warmth, community, and the joy of slowing down.

In a world of over-the-top desserts, authentic churros bring us back to the beauty of restraint. No excess sugar, no artificial fillings just craftsmanship, patience, and flavor rooted in history. Making them at home captures that same spirit of Spanish mornings and late-night cafés.

So next time you crave something sweet, skip the store-bought pastries and make churros from scratch. They’re deceptively simple, endlessly satisfying, and a delicious reminder that sometimes, the best indulgences come from tradition, not trends.