Spanish Style Churros (Churros con Chocolate)

This type of churro is what I am familiar with. I was slightly put off when I first had churros here in North America because they were covered with cinnamon sugar. These churros are typically sold in Costco, Disney theme parks, and most street fairs. I did not become a fan of it, so I rarely bought it for us.

The churros that I love was the one made by Dulcinea Cafe in the 90s. Dulcinea started as a pasteleria; the location I first visited in the 80s was at Makati near the old Rizal Theater. They serve Churros con chocolate, one of the best-selling items on their menu. When my husband and I were still dating, he would always order Churros con Chocolate from Dulcinea as it is his favorite.

During the Covid lockdown when we rarely go out, I discovered this is easy to make.

Place one cup of water and a pinch of salt in a saucepan and bring it to a boil. Before the water starts boiling, add 1 cup all-purpose flour and 1 tsp baking powder and vigorously stir until it forms into a ball and comes away from the sides of the pan. You can add more flour if you think it’s too sticky. Cool for about 10 minutes.

Place the dough in a pastry/piping bag with a star point tip.

Heat some olive oil in a deep skillet when it’s up to temperature. Pipe the dough directly onto the hot oil and snip the ends as you go. Please take extreme caution when frying to prevent any injuries or burns. Fry until golden brown and flip them halfway through.


Serve with a side of thick dark chocolate. To make the hot chocolate, place in a saucepan 1 cup milk and let it warm. When you see tiny bubbles form on the side of the pan, add a bar (100g) of at least 70% dark chocolate chopped. Stir the mixture until smooth and the chocolate has melted, sweeten with one tablespoon of sugar or to taste.