This post is sponsored by Bob’s Red Mill. All opinions are my own.
To live in Miami is to know that there’s a special place in our hearts for churros con chocolate.
Since it’s always so hot and humid here, on those rare days when the temperature drops (at least for a night), you can find us celebrating the very welcomed “chilly” weather with hot, freshly fried churros with Spanish hot chocolate.
It’s a beloved tradition that we’ve grown to love here. That’s why I’m happy to bring you this easy churros con chocolate recipe! Because why wait for chilly weather when we get our churros fix at any time of year, am I right!?
What is Churros con Chocolate?
In case you haven’t heard, churros are pastry logs of fried dough that are crispy on the outside, and light and airy on the inside. They taste like cinnamon sugar fried dough!
Let me show you how to make the churros!
Why You’ll Love This Recipe
- Easy, authentic churros recipe! The churros dough is only 5 ingredients that you can find at any grocery store. Crispy, deep-fried exterior and doughnut-like on the inside. I mean, what’s not to like?!
- The best hot chocolate you’ll ever make. Thick, velvety consistency with intense chocolate flavor! Kinda like hot chocolate meets chocolate pudding. YUM!
- Perfect for crowds. This recipe is easily scalable for dinner parties, holidays (like Cuban Christmas), or the occasional chilly night.
Ingredients You’ll Need
- Unsalted butter.
- Bob’s Red Mill’s Organic Unbleached All-Purpose Flour
- This flour is a premium baking flour freshly milled from certified organic, hard red wheat. You can use this high-quality wheat flour product for baked goods, including yeast bread, quick breads, biscuits, muffins, cookies, and cakes. It’s unbleached and unenriched, with no potassium bromate added. Bob’s Red Mill is one of my favorite brands of all time for baking. It’s all I use in my kitchen!
- Granulated sugar + ground cinnamon.
- Vegetable oil for frying.
Recommended For This Recipe
- Melt the butter. In a saucepan, add the water, butter, and salt. Stir to combine, at medium-high heat, until the butter has melted. Once the butter has melted, reduce the heat to low.
- Make the churros dough. Add the flour and mix with a spatula until a dough forms. Remove from the heat, transfer the dough to a bowl and let it cool down. In a bowl or in a stand mixer, whisk the eggs into the dough, one by one, until the dough is smooth. The dough may look crumbly as you’re mixing but keep going. It will smooth out eventually.
- Arrange your piping bag with the star tip. While the oil heats up, I placed the star tip in the large piping bag and placed the bag in a tall glass. Doing this helps you easily fill the bag with the dough. Set aside.
- Heat the oil. In a large saucepan, heat oil at medium heat until it reaches 325ºF. A candy thermometer helps with this.
- Transfer the dough to the piping bag. While the oil heats up, spoon the dough into a large piping bag with a star tip.
- Time to fry the churros! Pipe out 6-inch strips of dough into the hot oil and fry until golden brown, about 1-2 minutes on each side. I used a scissor to cut the dough as I piped them into the hot oil. Be careful when you do this and make sure you don’t crowd the pan with too many. I did about 3-4 at a time.
- Toss in cinnamon sugar. Drain them on a paper towel-lined plate then toss in cinnamon sugar.
- Use a star tip with a piping bag. For this churros recipe, I used a 1M star tip from Wilton. Make sure not to fill the piping bag up completely to the top. Leave enough room at the top so you can twist it with your hand as you pipe out the dough.
- Serving Tips. I highly recommend you serve churros with chocolate caliente, dulce de leche or chocolate sauce also works or just enjoy them by themselves.
- Chocolate sauce recipe! In a saucepan, warm 1/3 cup heavy whipping cream without letting it boil. Place 4 ounces of chopped chocolate in a bowl. Pour the warm heavy whipping cream over the chocolate. Stir until the chocolate is melted. It will thicken as it cools. Serve immediately with churros.
When you’re done making this recipe, make Cuban Bunuelos with Cinnamon-Anise Syrup!
Make Ahead Instructions
- You can make the dough the day before frying and refrigerate it in an airtight container. Just make sure to bring the dough to room temperature before frying.
- Although the churros are best enjoyed immediately after frying, you can store them in an airtight ziplock bag for up to 2 days at room temperature.
- Churros will last about 1 month in the freezer in an airtight container or ziplock bag.
- Just reheat them in the oven at 350ºF for about 10 minutes but keep in mind, they will not be the same as when they are when freshly fried.
Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo
Easy Churros con Chocolate Caliente
- In a small baking dish, whisk together sugar and ground cinnamon until combined. Set aside.
- In a saucepan, add the water, butter, and salt. Stir to combine, at medium-high heat, until the butter has melted. Once the butter has melted, reduce heat to low.
- Add the flour and mix with a spatula until a dough forms. Remove from the heat, transfer the dough to a bowl and let it cool down.
- In a large saucepan, heat oil at medium heat until it reaches 325ºF.
- While the oil heats up, spoon the dough into a large piping bag with a star tip.
- Pipe out 6-inch strips of dough into the hot oil and fry until golden brown, about 1-2 minutes on each side. I used a scissor to cut the dough as I piped them into the hot oil. Be careful when you do this and make sure you don't crowd the pan with too many. I did about 3-4 at a time. Drain them on a paper towel lined plate then toss in cinnamon sugar.
- 1/3 cup heavy whipping cream
- 4 ounces chopped dark chocolate