Cakes and Sweets Chocolate Recipes

Spanish Churros with Chocolate

They say the humanity has become quite a bit heavier during the spring lockdown. I guess it won´t be any better in winter but if you’ve had your kids at home from school for almost a year now your nerves probably need some taking care of. And so forget about a swimsuit body and rather have a happy mind these days because only a few things will make your soul as content as real Spanish churros with chocolate!


We like to have churros in Spain at Christmas, you can get them for a few bucks at each corner during the Christmas season. I was excited to find out they were sold also at the Christmas market in my hometown even though they shouldn’t be called Spanish at all there – the seller adjusted to the local taste and made several varieties including garlic! I was, however, disappointed because although they looked perfectly crunchy the batter was still runny inside.

Churros are easy to make at home, you don’t need to have abundant culinary knowledge and they cost very little in ingredients.


  • 140 g/4.9 oz of all-purpose flour
  • 250 ml/8.5 oz of milk
  • 90 g/3.2 oz of unsalted butter
  • 4-5 eggs
  • pinch of salt
  • 200 g/7 oz of dark chocolate
  • 1 tbsp of coconut oil
  • oil
  • cake decorating set


How to make Churros


Churros are made from choux pastry, so if you’ve ever made eclaires, you know what I’m talking about. Put all the milk in a saucepan together with butter and salt and start heating it. When the first small bubbles appear, take it of the stove and mix in all the flour. Put back on the stove over low heat and stir until the surface of the pan has a white film (about 2 minutes). Take of the stove and let the dough cool down.

Start adding the eggs one by one. Always add just one and incorporate it properly before adding the next.


Put the oil in a saucepan do that it’s about 10 cm/4 in full and heat it. Fill the cake decorating tool with the dough and when the oil is hot enough push out some of the dough into it. Move your hand in a circular motion over the saucepan.

The oil has to be hot enough for the dough to start frying immediatelly!


The churros will fry immediatelly. It is good to find a point at which the oil is hot enough to fry immeadiatelly but not too hot. You don’t want to have to take out the churros after two seconds because they’re burnt. The dough has to fry for some time to be fried through. I fry one piece for about half a minute.

After a few seconds flip the churro to make sure it fries on both sides.


When the churro is golden, take it out of the oil and place on a plate with a paper towel to soak in the excess oil.


Instead of chocolate you can just sprinkle your churros with sugar and/or cinnamon.



Melt the chocolate in a water bath and mix in the coconut oil which will help it stay liquid at room temperature.

Serve everything hot and if you want your adolescent offspring to come out of their room and spend some time with the family, serve the churros shared in a large bowl.


Enjoy and make sure to check out more of my recipes!




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