About this recipe

Crispy, golden churros dusted in cinnamon sugar and served alongside a thick, velvety Spanish-style hot chocolate for dipping. This classic street-food treat is surprisingly simple to make at home and is guaranteed to delight the whole family. The dough comes together in minutes, and the rich chocolate sauce is deeply flavored with dark chocolate — just like you'd find at a churrería in Madrid.

Instructions

1. 1

   Combine the water, butter, 1 tablespoon granulated sugar, and salt in a saucepan over ^[medium-high heat]. Bring to a rolling boil, stirring until the butter melts. Remove from heat and add the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball, about 1–2 minutes. Let the dough cool for 5 minutes, then beat in the eggs one at a time, stirring well after each addition until the dough is smooth, glossy, and holds a soft peak when you lift the spoon.

2. 2

   In a saucepan over ^[medium-low heat], warm the milk and granulated sugar together until steaming. Add the chopped dark chocolate and whisk continuously until fully melted and smooth. Stir in the cornstarch slurry (1 tablespoon cornstarch dissolved in 2 tablespoons cold milk) and continue to whisk over ^[medium heat] for 2–3 minutes until the dark chocolate thickens to a dippable, pudding-like consistency. Stir in the vanilla extract, then reduce heat to the lowest setting to keep warm while you fry the churros.

3. 3

   Pour the vegetable oil into a saucepan to a depth of about 3 inches. Heat over ^[medium-high heat] until it reaches ![360–375°F] on a meat thermometer. Meanwhile, mix the ½ cup granulated sugar and cinnamon together in a shallow mixing bowl and set aside. Transfer the churro dough to a decorating bags fitted with a decorating tip (Large). Once the vegetable oil is at temperature, carefully pipe 4–5 inch lengths of dough directly into the hot vegetable oil, snipping with scissors. Fry in batches of 3–4 churros for 3–4 minutes per side, turning once, until deep golden and crispy. Remove with a slotted spoon and drain briefly on paper towels.

4. 4

   While still warm, roll the fried churros in the cinnamon granulated sugar mixture until evenly coated on all sides. Arrange on a serving plate and pour the warm dark chocolate into individual cups or a small mixing bowl for dipping. Serve immediately — churros are best enjoyed fresh and hot.