Name: Churros with hot chocolate
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 250 g flour; 500 ml water; 1 pinch salt; Oil for frying; Drinking chocolate; Milk

Crispy homemade churros with thick hot chocolate. A weekend breakfast.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

250 g flour
500 ml water
1 pinch salt
Oil for frying
Drinking chocolate
Milk

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pot / simmer

Boil water with salt and a little oil in a saucepan. Off the heat, add flour at once and beat vigorously with a wooden spoon until smooth, shiny dough pulls away from the pan.
Step 2 Prep 3 min 180 °C

Heat plenty of oil to 180 °C. Pipe 10-12 cm lengths and fry 3-4 minutes, turning once, until golden. Drain on paper and dust with sugar.
Step 3 Serve

For the chocolate, warm milk with chopped chocolate over low heat, stirring until thick without boiling. Serve churros for dipping in hot chocolate.

Storage

Best eaten the same day. Leftovers keep refrigerated up to 24 hours.

Chef tips

Rest the dough 5 minutes covered before frying so it holds its shape.
Do not overcrowd the pan or the oil temperature will drop.
70 % dark chocolate balances the sweetness of the churros.

Allergens

Gluten
Dairy

Diet

🥬 Vegetarian

Variations

Substitutions for a vegan version

Instead of: Milk

Use: same amount of unsweetened oat milk (or soy for béchamel)

Why: Milk adds liquid, fat and dairy sweetness; plant milk keeps texture without casein.

Tip: Choose oat for creams and soy for binding sauces. Heat gently—do not boil hard or it may split.

Other variations

Add fresh fruit or nuts.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Boil water with salt and a little oil in a saucepan. Off the heat, add flour at once and beat vigorously with a wooden spoon until smooth, shiny dough pulls away from the pan.
2 Heat plenty of oil to 180 °C. Pipe 10-12 cm lengths and fry 3-4 minutes, turning once, until golden. Drain on paper and dust with sugar.
3 For the chocolate, warm milk with chopped chocolate over low heat, stirring until thick without boiling. Serve churros for dipping in hot chocolate.