Without question, our favorite place in the world is Southern Spain. We are drawn back there over and over by the culture, the beaches and most of all, the food. Lentejas, Tortilla de Patata, incredible bread and our favorite breakfast ever, Churros y Chocolate.

Americans are more familiar with Mexican-style churros, straight, cinnamon-covered rods of fried dough. Spanish churros are denser, less sweet and usually sold in giant spiral coils of deliciousness. Bought in cafes or from street vendors, they always come with a cup of fantastic chocolate sauce for dipping.

Churros y Chocolate in Sevilla, Spain 2010

After several experiments (see how I suffer for you, dear readers?) I’ve worked out a recipe that comes as close as I can manage to the real thing.

Spanish Churros

Download a printer-friendly PDF here

1 c all-purpose flour

¼ t baking powder

1 c water

1 T vegetable oil

1/8 t salt

1 T sugar

In a small bowl, mix together flour and baking powder. Set aside. In a saucepan over high heat, mix together remaining ingredients. When mixture boils, remove from the heat and stir in flour mixture. Your dough will be very sticky.

Spoon dough into an icing bag with large tip, or into a ziploc bag with a small corner cut off.

In a heavy frying pan or dutch oven, heat an inch of oil over medium-high heat till oil reaches 325 degrees. Carefully pipe the churro dough into the oil, making a spiral shape or straight lines, as you prefer. Cook about  2-3 minutes on each side, carefully flipping each churro over using tongs or forks. (I find it useful to remove the pan from the heat while piping or flipping to minimize splattering.) Churros are done when they are uniformly golden brown.

Drain finished churros on a wire rack over paper towels (to catch the grease). Makes 3 large spiral churros.

For the chocolate dipping sauce:
4 ounces good-quality semisweet chocolate, chopped finely (or use chocolate chips in a pinch)
1 cup whole or 2% milk
Pinch of kosher salt
1/4 cup heavy cream (or milk)

Melt all ingredients together over low heat, stirring constantly till melted. Remove from heat, pour into separate mugs or bowls for each person (you’re going to want to double-dip). Enjoy!

Just as suited to dessert as breakfast, these doughnut-like treats will transport you to Sunny Spain. Put on some flamenco music (like this beautiful number here) and create an international evening in the comfort of your own home.

¡Buen Apetito!

*Looking for MORE Spanish food to try? Check out our Pinterest Board featuring all our favorite Spanish treats.