Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: Louise Pickford of a food stylist's blog shows us how to make churros, Spain's free-form answer to the donut.
![](https://images.food52.com/CY6NBorNUqiFPP1Z1hyNFOyUYKE=/753x502/032fa9e8-e072-48e3-bb4a-6c3a58fb8b88.Churros_finished_shot_1.jpg)
You may know churros as an after-dinner or food cart treat, but in Spain the deep-fried pastry is traditionally served at breakfast with a cup of hot chocolate. Developed centuries ago by Spanish shephards in the hills, where cooking was limited to log fires, it originated as a cake-like batter that was dropped into hot fat and fried until crisp, then served dusted in cinnamon sugar in the morning.
More: Cookie-shaped churros are also awesome.
Having always been a lover of donuts (which isn't that surprising, really—who doesn't love deep-fried batter that's crispy on the outside and light and fluffy in the center?), I immediately fell for churros. I first came across them on a trip to Majorca, one of Spain's Balearic Islands, and to my surprise—and immense pleasure—the cinnamon-dusted treats were served with a chocolate dipping sauce.
![](https://images.food52.com/GlmnrQ2uso6afAFm9n9cyfLpbRQ=/753x502/b5c58efc-f67d-404c-92e6-ad225a43f6df.Churros_ingredients_shot.jpg)
Because I recently moved to Southwest France, a short drive away from the Spanish border, I now get to regularly enjoy the dish, but the homemade version is just as delicious—especially when it's served with a dark chocolate and sherry sauce:
![](https://images.food52.com/l8l3b5jWoDja4CnK3eL2CLtjvpk=/753x502/3057a163-fdcf-4991-a03f-5214a02e6c2e.Churros_step_8.jpg)
Churros with Chocolate-Sherry Sauce
Serves 6
250 milliliters water
120 grams butter
180 grams all-purpose flour
Pinch of salt
3 eggs
Vegetable oil, for deep-frying
2 teaspoons ground cinnamon
75 grams sugar
100 grams dark chocolate
150 milliliters light or single cream, plus some to drizzle
2 tablespoons Pedro Ximenéz sherry or any sweet sherry
![](https://images.food52.com/wGrAYNcRLVxSzl9kU6ogxls-AIg=/753x502/c9099a60-d1ba-4214-b85d-d2f09a0bf7af.Churros_step_1.jpg)
In a medium saucepan over low heat, heat the water and butter until the butter melts.
![](https://images.food52.com/EDOX-RLjmChjZmzC1-6-QwaGEYs=/753x502/c4a52052-73ad-471b-94ed-810d3d3f4fa9.Churros_step_2.jpg)
While stirring with a wooden spoon, add in the flour and salt. Beat well until the mixture comes away from the saucepan's edges (it should become quite thick, almost like a dough).
![](https://images.food52.com/H9vvBTcpRkmVHylwYjXsZg_Ua4I=/753x502/cf43ee57-6d21-4e48-a3a0-fcdf97119140.Churros_step_3.jpg)
Remove the saucepan from the heat and allow to cool for 5 minutes. Using electric beaters, whisk the eggs in one at a time until you have a smooth batter (as shown in the photograph above).
![](https://images.food52.com/50VNlPEkLXPrD7-Q7RnmAldyfD8=/753x502/606d12d6-d0cf-4434-b904-8d378a00da32.Churros_step_4.jpg)
Spoon the mixture into a piping bag fitted with a 1-centimeter star nozzle.
![](https://images.food52.com/0vYi6-5dyH9BnL95v9Uu4kZ-gw4=/753x502/903563a6-1fb4-473f-b694-8e06569f9f1c.Churros_step_6.jpg)
In a large, heavy saucepan with high rims, add the vegetable oil to a depth of 5 centimeters. Over medium heat, bring it to 350° F (180° C), using a sugar thermometer to measure (or until a small amount of dough sizzles when dropped in the oil). Carefully pipe 10 to 15 centimeter lengths of dough straight into the oil, using a knife to cut the dough into the oil. You should be able to fry 3 at a time. Fry each churro for 1 to 2 minutes on each side until crisp and golden. Using a slotted spoon, remove the dough and allow it to drain on a kitchen towel.
![](https://images.food52.com/6jB0QJVIYw7nMHgh_NcI8IoI5O8=/753x502/ccd00536-5dac-44f0-aca8-a7782d407a0f.Churros_step_7.jpg)
Combine the sugar and cinnamon on a plate and roll the fried dough in the mixture until each churro is fully coated.
In a small saucepan over low heat, heat the chocolate and cream together until the chocolate melts. Remove from the heat and stir until smooth, then add in the sherry.
![](https://images.food52.com/ww84hFopAEKfh5qn95f5rLrnFXk=/753x502/865442a7-9ebf-4db2-874b-b80a3995f319.Churros_finished_shot_2.jpg)
To serve, arrange the churros on a platter and serve with the chocolate-sherry sauce for dipping.
See the full recipe (and save and print it) here.
Photos by Ian Wallace
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