Spelt churros with dark chocolate dip are strips of fried choux dough made with light spelt flour, tossed in cinnamon sugar, and served warm with a thick dark chocolate sauce for dunking.
The dough comes together in one saucepan on the stove, then gets piped straight into hot oil. Spelt gives the fried shell a lightly nutty edge, while the inside stays soft.
Oil temperature matters here. At 190C / 375F the churros turn deep golden in 2 to 3 minutes per side. Too hot and the outside burns before the center cooks. Too cool and they turn pale and greasy.
The chocolate dip is simple: melted dark chocolate loosened with warm cream. Make it ahead and rewarm it gently while the churros fry.
Why You’ll Love This Recipe
- Crisp fried shell with a soft, lightly nutty spelt center
- Dark chocolate dip stays thick enough for real dunking
- Dough comes together in one saucepan, no mixer needed
- Chocolate dip can be made ahead and rewarmed
Ingredient Notes
- spelt flour: Light or white spelt flour works best here. It absorbs liquid faster than wheat flour, so measure by weight if you can.
- eggs: Use large eggs at room temperature so they blend into the warm dough smoothly instead of seizing.
- dark chocolate: Pick a 60-70% dark chocolate bar and chop it yourself. Chocolate chips often contain stabilizers that keep the dip from melting smoothly.
- heavy cream: Heavy cream gives the dip body. Whole milk works too but the dip turns thinner and less glossy.
- oil for frying: A neutral oil like sunflower or vegetable oil holds up well at 190C / 375F without burning.
- cinnamon sugar: Toss the churros while they’re still warm and slightly oily, so the sugar sticks evenly.
Golden Crisp Spelt Churros with Dark Chocolate Dip
Description
These churros use spelt flour for a lightly nutty crumb under a crisp fried shell, paired with a glossy dark chocolate dip that stays thick enough for real dunking.
Ingredients
Churro Dough
Frying and Coating
Dark Chocolate Dip
Instructions
Make the Spelt Churro Dough
- Combine the water, butter, sugar, and salt in a 2-quart / 1.9 L saucepan. Bring to a simmer over medium heat, stirring until the butter melts completely.
- Remove the pan from heat and add the spelt flour all at once. Stir hard with a wooden spoon until the mixture pulls into a smooth ball with no dry flour, about 1 minute.
- Return the pan to low heat for 1 minute, stirring constantly, to cook off the raw flour taste. The dough will look slightly shiny and pull cleanly from the sides.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes, until warm but not hot to the touch.
- Beat in the eggs one at a time, mixing fully after each addition, until the dough turns smooth and glossy and holds a ribbon when you lift the spoon. Stir in the vanilla.
- Spoon the dough into a piping bag fitted with a large star tip.
Fry the Churros
- Pour the oil into a 24 cm / 9.5-inch deep pot to a depth of about 5 cm / 2 inches. Heat over medium heat to 190C / 375F, checking with a thermometer.
- Pipe 10 cm / 4-inch lengths of dough directly over the oil, snipping each one free with scissors. Fry 4 to 5 pieces at a time so the oil temperature doesn't drop.
- Fry for 2 to 3 minutes per side, turning once, until the churros are deep golden brown and cooked through with a light, crisp shell.
- Lift the churros out with a slotted spoon and drain briefly on paper towels.
- While still warm, toss the churros in a shallow dish with the cinnamon sugar until coated on all sides. Repeat piping and frying with the remaining dough.
Make the Dark Chocolate Dip
- Heat the cream in a 1-quart / 1 L saucepan over medium heat until it just starts to simmer at the edges.
- Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 1 minute, then whisk until smooth and glossy. Stir in the pinch of salt.
Serve
- Serve the churros warm with the chocolate dip alongside for dunking.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 414kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 15g75%
- Cholesterol 86mg29%
- Sodium 140mg6%
- Potassium 180mg6%
- Total Carbohydrate 36g12%
- Dietary Fiber 4g16%
- Sugars 17g
- Protein 6g12%
- Vitamin A 300 IU
- Calcium 60 mg
- Iron 2 mg
- Vitamin D 20 IU
- Vitamin E 1 mg
- Vitamin K 2 mcg
- Thiamin 0.15 mg
- Riboflavin 0.15 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 120 mg
- Magnesium 30 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Hold oil at 190C / 375F with a thermometer for even frying.
- Cook the flour paste 1 full minute before removing from heat.
- Cool dough 5 minutes before adding eggs so they don't scramble.
- Fry in batches of 4 to 5 pieces to keep oil temperature steady.
- Chocolate dip thickens as it cools; rewarm gently before serving.
