Churros with Spanish Hot Chocolate

Method

1. 01

   Make the dough: bring 275 ml water, 1 tablespoon mild olive oil, and 1/4 teaspoon of the salt to a full boil in a saucepan. Remove from the heat, add 250 g flour all at once, and beat firmly with a wooden spoon until the dough forms a thick, smooth ball that pulls away from the pan.

   ⏱ 3 min
2. 02

   Let the dough cool until warm but comfortable to handle. Pack it tightly into a churrera or a very sturdy piping bag fitted with a large open star tip, pressing out air pockets, then pipe 12-16 ridged strips onto parchment and cut the ends cleanly.

   ⏱ 10 min
3. 03

   Heat about 1 liter neutral vegetable oil in a deep, heavy pan to about 180 degrees C. Fry the churros in small batches, keeping space between them, until crisp and evenly golden; turn once or twice and avoid frying any smooth round pieces of dough.

   ⏱ 4 min
4. 04

   Drain the churros on paper towels. While still hot, toss them with 45 g granulated sugar mixed with 1/2 teaspoon optional cinnamon, or use plain sugar for a more classic Spanish finish.

   
5. 05

   Make the chocolate: whisk 12 g cornstarch with a small splash of the 500 ml cold milk in a saucepan until smooth, then add the remaining milk, 150 g chopped dark chocolate, 15 g sugar if using, and the remaining 1/4 teaspoon salt. Warm over medium heat, whisking often, until the chocolate melts and thickens enough to coat a spoon.

   ⏱ 8 min
6. 06

   Serve the churros immediately with the hot chocolate in small cups or bowls for dipping. If the chocolate becomes too thick, whisk in a little more hot milk before serving.