Spanish Churros Recipe with Homemade Chocolate Sauce

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

Measure out 1 exact cup of water and add it into a saucepan along with 1/2 teaspoon of sea salt.

Heat the saucepan over medium-high heat until the water comes to a light boil.

Remove the saucepan from the heat and add 1 cup of all-purpose flour, mixing until well combined to form a sticky dough.

Transfer the dough to a flat surface and let it cool for about a minute.

Knead the dough with your hands for 1 to 2 minutes until it forms a compact dough.

Place the dough into a churrera, piping bag, or ziplock bag.

Prepare parchment paper underneath to prevent sticking and pipe the churros into 5 to 6-inch lengths.

Heat a small non-stick frying pan over medium heat and add 1/2 cup of virgin olive oil or any type of vegetable oil until piping hot.

Add the churros to the hot oil in batches, cooking for 5 to 6 minutes until golden brown, flipping occasionally to ensure even cooking.

Transfer cooked churros to a plate lined with paper towels to drain excess oil.

Coat each churro with white sugar and place them on a serving plate.

To make the chocolate sauce, add 1 cup of water to a saucepan and heat over medium-high heat until boiling.

Place a bowl on top of the saucepan and add 1/4 cup of chocolate chips, 2 tablespoons of milk, and 1/4 teaspoon of vanilla extract, mixing until the chocolate melts, about 3 minutes.

Remove the chocolate from heat, continue mixing, then transfer it to a bowl to serve with the churros.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens