Churros con Chocolate (Spanish Donuts)

Vegetarian · Can be made: Gluten Free, Dairy Free + Vegan Friendly

16 Aug · Written by Raquel Jones


Churros, a breakfast delight, have earned a revered status in Madrid's culinary scene. Picture this: after a night of revelry in Spain, stepping out into the crisp morning air, you're greeted by the irresistible aroma of these pastry fingers. It's the ultimate pick-me-up!

In Spain, churros are a beloved treat, and churrerias, specialised shops dedicated to the art of churros, abound. The traditional churro-making contraption resembles an old-fashioned cookie press, churning out slender churros and heartier porras. Forget about plain toast soldiers; this is where breakfast gets epic. Imagine feather-light, crispy pastries standing tall, ready to be dipped into thick, velvety chocolate.

Savouring churros with thick, sweet chocolate is akin to "dancing in the rain" — an entirely immersive experience!

Chocolate's introduction to Spain in the mid-16th century, following Columbus' return from the Americas, was a culinary revelation. So addictive was chocolate that even the Pope was petitioned to exempt its consumption from fasting rules to prevent a surge in sin among the faithful. The verdict: "Liquid does not break the fast."

Now, I invite you to recreate this delight at home! While traditionally, the chocolate drink should be thick enough to stand a spoon upright, my recipe offers a delicious compromise. You can adjust the thickness to suit your mood — maybe even add a touch of cayenne for a spicy kick.

Once again, I've made it super simple and practically fail-proof!

Bon Profit! Raquel x

Churros con Chocolate (Spanish Donuts)

Makes about 10-12 churros, but this will vary depending on length


  • 1 cup plain flour (substitute GF flour, if needed - Donna Hay's 'Cup for Cup GF flour' works well)
  • 1/4 cup butter (substitute Nuttelex or coconut butter for DF and vegan, if needed)
  • 1 cup water
  • 1 tsp baking powder
  • 2 tsp fine caster sugar
  • pinch of salt
  • 2 tsp ground cinnamon, for coating
  • 150 g of fine caster sugar, for coating
  • 2 cups vegetable oil, for frying

INGREDIENTS for Chocolate Sauce

  • 1 cup of full fat milk (substitute soy or oat milk for DF and vegan, if needed)
  • 2 pinches of cinnamon
  • 100 g of good quality chocolate (70% cocoa), chopped up into small pieces - I use Lindt Chocolate (substitute quality plant based chocolate for DF and Vegan, if needed)
  • 1/4 cup sweetened condensed milk (can substitute condensed coconut milk)
  • 1 tbsp cornflour
  • A pinch or two of cayenne (optional)

Part 1. Chocolate Sauce


  1. Add milk and cinnamon to a medium saucepan and bring to a boil over high heat. Take off of heat, once milk begins to rise.
  2. Add chocolate pieces to mixture and whisk until chocolate dissolves and mixture is smooth.
  3. In a small bowl, mix cornflour and 1 or 2 tbsp of water to dissolve properly.
  4. Add cornflour mixture and condensed milk to hot chocolate and whisk.
  5. Set to the side for the moment.

Part 2. Churros


  1. Set-up a shallow plate with caster sugar and cinnamon. Leave for now.
  2. Place a medium saucepan over low heat and add butter and 1 cup (250ml) of water to pan. Stir gently with a wooden spoon until butter has melted.
  3. Bring to a quick boil, then remove from heat and add flour, baking powder, sugar, salt and cinnamon. Stir really well until mixture comes together and slightly pulls away from the sides of the pan. Leave dough to cool slightly.
  4. Heat oil in large saucepan (I use a wok!). You will need enough oil to fill half the pan. Note: Oil is hot enough when a piece of bread thrown in turns golden in about 30 secs.
  5. Whilst oil is heating, spoon dough mixture into a piping bag fitted with a 1.5cm star nozzle or use a cookie press if you have one.
  6. Squeeze churros carefully into oil, using scissors to snip off at desired length close enough to oil so you don't get splashed. Fry in small batches (no more than 4 at a time) for 2-3 minutes until golden and cooked through.Note: You can pipe churros to any length you like (I usually snip off at about 10cm so they fit nicely in the pan).
  7. Remove your cooked churros with a slotted spoon onto paper towel to drain briefly. Then place the (still hot) churros onto the cinnamon sugar plate set aside and toss to coat.
  8. Repeat process until all churros are cooked, drained and coated.
  9. Return the hot chocolate to a medium heat and cook gently, stirring, until smooth and thick. Pour into small cups and serve immediately alongside churros


To avoid burning your churros, you can pipe all your churros out first onto a tray before heating your oil. Then use a spatula to gently lift and add your churros in batches to the hot oil to cook.

Add a shake or two of cayenne pepper to your hot chocolate at Step 9 (Part 2 - Churros) for a bit of heat and spice to your churros.

Churros are great for making ahead of time - did I hear you say party prep?!

My hot chocolate is not thickening properly:

Mix 1-2 tsp more of corn flour with 1-2 tbsp warm water until well combined and no lumps, then add to mixture at Step 9 and stir well to combine. Mixture should thicken up over heat.


Grab yourself a bottle of Pedro Ximénez Sherry [Spanish, from Jerez] (or single varietal Jerez Sherry known as 'PX') and serve a small 'copa' (glass) alongside this dish.

Alternatively, shake up 100 ml of milk with a shot and half (42 ml) of Liquor 43 with some ice and serve chilled.

Can't find any of these Spanish items, Baileys on ice is a delicious substitute.