Golden Crisp Spelt Churros with Dark Chocolate Dip

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

Piping spelt churro dough into a pot of hot oil, dough curling into golden ridged strips as it fries

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.

Hands dunking a warm spelt churro into dark chocolate sauce at a rustic table with linen napkin and coffee cup

Prep Time 20 mins

Cook Time 15 mins

Rest Time 5 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: European

Courses: Dessert

Difficulty: Medium

Cooking Temp: 190 C

Servings: 6

Estimated Cost: 1.80

Calories: 414

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

240 ml water
60 g unsalted butter
1 tbsp granulated sugar
1/4 tsp fine sea salt
150 g light spelt flour
2 large eggs (room temperature)
1 tsp vanilla extract

Frying and Coating

1 liter neutral oil (sunflower or vegetable) (for frying)
50 g granulated sugar (for coating)
1 tsp ground cinnamon

Dark Chocolate Dip

120 g dark chocolate (60-70% cocoa) (chopped)
120 ml heavy cream
1 pinch sea salt

Instructions

Make the Spelt Churro Dough

1
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.
2
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.
3
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.
4
Transfer the dough to a mixing bowl and let it cool for 5 minutes, until warm but not hot to the touch.
5
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.
6
Spoon the dough into a piping bag fitted with a large star tip.

Fry the Churros

7
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.
8
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.
9
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.
10
Lift the churros out with a slotted spoon and drain briefly on paper towels.
11
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

12
Heat the cream in a 1-quart / 1 L saucepan over medium heat until it just starts to simmer at the edges.
13
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

14
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.

Keywords: spelt churros, dark chocolate dip, spelt dessert, fried churros, spelt flour recipe

Equipment

2-quart / 1.9 L saucepan
24 cm / 9.5-inch deep pot
piping bag with large star tip
instant-read or candy thermometer
slotted spoon
1-quart / 1 L saucepan

Tips

Weigh the spelt flour instead of scooping cups, since packed cups make the dough stiff and dense.
Cook the flour paste 1 full minute after it clumps so the raw starch taste disappears before adding eggs.
Add eggs one at a time, beating fully after each addition, until the dough turns smooth and glossy.
Check oil temperature with a thermometer before frying; at 190C / 375F churros turn golden in 2 to 3 minutes per side.
Fry in batches of 4 to 5 pieces so the oil temperature doesn't drop and the shell stays crisp.

Variations

Swap the dark chocolate for milk chocolate in the dip for a sweeter, less bitter sauce.
Add 1/2 tsp orange zest to the dough for a citrus note that pairs well with the chocolate.
Pipe onto a lined sheet pan and bake at 200C / 400F for 18 to 20 minutes for a lighter, less crisp version.

Storage and Reheating

Churros are best eaten within an hour of frying, while the shell is still crisp. Store any extras in an airtight container at room temperature for up to 1 day, or in the fridge for up to 2 days.

To bring back the crisp shell, reheat churros in the oven at 180C / 350F for 5 to 6 minutes. Skip the microwave, since it turns the fried shell soft and chewy.

The dark chocolate dip keeps separately in the fridge for 4 to 5 days in a sealed container. Warm it gently in a small saucepan over low heat, stirring often, until smooth again.

Serving Suggestions

Serve spelt churros warm, right after tossing in cinnamon sugar, with the chocolate dip in a small bowl alongside for dunking.

Fresh berries or a scoop of vanilla ice cream add a cool contrast next to the warm fried dough. A cup of coffee or hot chocolate rounds out the classic pairing.

For a casual gathering, pile the churros on a board with a few small bowls of dip so people can serve themselves.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-churros-with-dark-chocolate-dip/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!