Churros with Chocolate Sauce

Cinnamon Sugar • Thick Chocolate — Spain

Madrid café style: ridged, crisp churros rolled in cinnamon sugar, dunked in chocolate so thick the spoon stands up. The dough is a simple choux — water, butter, flour, one egg.

Ingredients

• 240 ml — Water (1 cup)
• 50 g — Butter (3½ Tbsp)
• 130 g — All-purpose flour (1 cup)
• 1 pc — Egg
• 12 g — Granulated sugar, for the dough (1 Tbsp)
• 110 g — Sugar + cinnamon, for coating (½ cup + 2 tsp)
• 150 g — Dark chocolate, chopped
• 180 ml — Whole milk, for the chocolate (¾ cup)
• 3 g — Cornstarch (1 tsp)
• 700 ml — Oil, for frying (3 cups)

Step-by-Step Method

1. Make the choux dough. Water, butter, sugar and a pinch of salt to a rolling boil. Flour in all at once, stir hard over low heat 2 minutes until a smooth ball leaves a film on the pan. Cool 5 minutes, then beat in the egg until glossy.
2. Pipe & fry. Dough in a piping bag with a large star tip. Pipe 5-inch lengths straight into oil at 350°F / 175°C, snipping with scissors. Fry 2–3 minutes until deep golden and crisp.
3. Cinnamon sugar, immediately. Drain 10 seconds, then roll in cinnamon sugar while still oily-hot so it sticks in the ridges. Churros wait for no one — fry to order.
4. Thick chocolate for dunking. Milk to a simmer, cornstarch slurry in, then the chocolate off the heat until melted and glossy. Spanish hot chocolate is a sauce, not a drink — it should coat the churro heavily.

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