Churros’ fluffy, airy dough is all about the texture. Fried until crispy yet light, they only need a light sprinkle of sugar. Serve the thick, pudding-like chocolate sauce on the side with a spoon for getting every last bit.
Frying oil(sunflower, safflower oil, or light olive oil)
Granulated sugar,for serving
For the Hot Chocolate:
4cupswhole milk(or plant-based milk)
8ounces(227g) 70% chocolate, chopped
Mix the dry ingredients: In a mixing bowl, whisk together the flour and baking powder.
Boil the wet ingredients: In a medium saucepan over medium-high heat, add the water, extra-virgin olive oil, and salt. Bring to a boil.
Mix the dough: Take the pan off the heat and add the flour mixture to the wet ingredients all at once. Stir with a wooden spoon until the dough comes together into a rough ball, about 1 minute. The dough is very thick, so you’ll use some muscle to stir aggressively. The dough should be very thick, similar to a bread dough.
Shape the dough: When the dough is cool enough to handle but still warm, transfer it into a churrera or cookie press fitted with a large star tip (I used a Wilton 1M). Pipe the dough into 8 to 9-inch strips onto a silicone baking mat or a piece of parchment.
Make loops (optional): You can leave the churros straight, or make loops. To make loops, pick up one end to fold each strip into a teardrop shape, roughly 4-inches tall by 2-inches wide. Press the two ends together to seal. You should get about 16 churros. Cover the churros with plastic wrap or a damp clean towel to prevent them from drying out.
Make the hot chocolate: Dissolve the cornstarch in 2 tablespoons of the cold milk in a small bowl. In a medium saucepan over medium-high heat, bring the remaining milk and spices (if using) to a boil. Stir occasionally with a wooden spoon to prevent the milk from scorching.
Thicken the chocolate: Reduce the heat to low, then add the reserved cornstarch mixture. Cook for 2-3 minutes, stirring constantly, until thickened slightly. Add the chocolate and continue stirring until the chocolate has melted completely. Keep the chocolate warm on the lowest burner setting while you fry the churros.
Preheat the oil: Fill a Dutch oven or heavy-bottomed saucepan with 2-inches of frying oil. Heat the oil to 425°F over medium heat. Use a deep-fry thermometer or check periodically with an instant-read thermometer to monitor the temperature.
Prepare a plate lined with paper towels: Line a plate with a couple of layers of paper towels. Set near your stove, along with a spider or a slotted heat-proof spoon.
Fry the churros: Use your hand to gently pick up a shaped churro from the parchment paper and carefully lower it in the hot oil Add the churros in this way, 3 or 4 at a time. Fry until golden brown on the edges, about 1 minute per side. Use the spider to scoop out the churros and place them on the paper towels to drain. Sprinkle the churros generously with granulated sugar while they’re still warm and set aside to cool slightly.
Serve: Give the hot chocolate a good stir and pour it into cups. Serve the churros hot with cups of hot chocolate on the side for dipping.
When shaping the dough, remember that the dough is very dense. It takes some force to work with and is easier to handle while still warm.
You can mix up this recipe by adding a scoop of whipped cream to the hot chocolate, dusting the churros with cinnamon, or serving the churros with a latte instead of hot chocolate.