Churros! Before last summer, I had never actually eaten one before.  I was always maintained a very snobby attitude towards them, deeming them nothing more than unhealthy globs of flour and water deep fried in bad oil. Well, in fact, they are just that. But while in Madrid last summer, I really had little chance of escaping these fried bits of dough. They were everywhere I turned, in cafes, in stands, in bakeries…..every-where. They stood in high competition with all the ham I could not escape either! After my first week, I decided that I should at least taste one before casting judgement.

After having taken my first bite, I decided that I needed a sample of a variety from different locations, such that I could get a good idea of what these things are, and how they are supposed to be. I asked a few Madrileños on the street as to where I could find the absolutely best Churros, and I got a surprisingly unanimous vote for one particular place in the center of town. I headed there immediately and was met by a rather unassuming place.

I even questioned at first site, if I had found the right place. Indeed it was…it was a tiny, dark shop with a small counter behind which everything was prepared. The owner told us that he begins making the Churros at 3am each morning and sells them until 11am.

His shop delivers to all of the local bakeries and those who live nearby come by in the morning for thier share of the frshly freid churrus. Unfortunately, when we arrived it was just minutes to 11am, and they were no longer warm. He gave two to me for free. Two days later, I returned at an earlier hour to get them freshly baked….I mean, deep fried.

Although I will more than likely not eat any of them for a while, the thing that most intrigued me was the combination of the chocolate with the Churros. For my taste, Churros is nothing much without the chocolate. It is really what gives it its allure, its excitement, taste, and well…everything, as far as I am concerned. The accompanying chocolate was more than a delight.

It was more than a hot chocolate, as I had originally assumed. It was a think, dense sauce! So, as I dipped my Churros into the chocolate sauce and took that first bite, I was sold! Honestly, the warm velvety texture of the sauce combined with the crisp, yet tender consistency of the Churros made me smile!!! Although my plan was to take only a bite out of the Churros to get a real idea of what these things were all about, I ended up dipping away into the sauce, taking a bite, dipping away, taking a bite…. until it was all gone! I then headed home and made my own batch!!

Here is a standard recipe tweaked to my liking:

  • Oil for frying (enough to fill your frying pan half way)
  • 3/4 cups of water
  • 1/2 cups of plant-based margarine or coconut oil
  • 1/4 teaspoon salt
  • 1 cup of spelt flour
  • 2 tbs of potato starch dissolved into 4 tsp. of warm water
  • 1/3 cup powdered raw sugar
  • Frying pan
  • Churros press or pastry piping tube with a large tip (star works best)
For the churros dough:
  1. Place the water in a saucepan
  2. Add the margarine or oil and salt and heat this mixture until it boils.
  3. As soon as it starts to boil, stir in the flour.
  4. Turn down the heat to low and keep on stirring the flour in the mixture until it forms a ball.
  5. Remove this mixture from the heat and let this sit for a couple of minutes to cool off.
  6. Now mix in the potato starch mixture and add them to the flour mixture. Stir until you have a nice smooth dough.
  7. Now, spoon this dough mixture into a churros maker or piping tube tube.
  8. Prepare the oil by filling a frying pan with about 1cm. or 2 inches of oil.
  9. Heat the oil to about 360 degrees F or 180 degrees C.
  10. Add the churros dough by squeezing about 3 or 4 inches of the dough out at a time for one churros. You can squeeze out enough dough to fry about four churros in one batch.
  11. Fry them for about 2 minutes on each side, or until they are golden brown.
  12. Take out the fried churros place them on paper towels to drain off some of the oil.
  13. Sprinkle the churros with powdered sugar and they are now ready to be eaten with the chocolate sauce!!!!!
For the Chocolate Sauce:
  • 1/2 cup (or about 115 grams) of high quality dark chocolate, broken into pieces
  • 2 cups of milk, divided equally into 2 cups
  • 1 tbsp of cornstarch
  • 3 tbsp sugar
  1. Place the chocolate and one cup of the milk in a sauce pan and heat under medium heat until the chocolate is melted.
  2. Now mix the cornstarch in the remaining cup of milk until the cornstarch is dissolved.
  3. Add this mixture into the chocolate mixture and then add the sugar.
  4. Cook this mixture on low heat, stirring until the mixture begins to thicken.
  5. Cook for about 5 minutes until it has reached the desired consistency.
  6. Should the mixture not be think enough, you can always add a small bit of cornstarch. Remove from heat and give it a last stir until it is smooth.
  7. Now pour into cups and you are ready to dip and dunk!

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{ 1 comment… read it below or add one }

lisa April 3, 2010 at 9:28 pm

Mmm, churros are amazing. Love them, love dipping them in hot chocolate! Thanks for sharing your recipe.

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