Churros con Chocolate allo Spumante

The churro is named for the churra, a breed of sheep of the Iberian Peninsula whose horns the ridged, fried stick of dough is said to resemble, and the most widely held origin credits the nomadic Spanish shepherds who tended those flocks in the mountains. The paste, a cooked dough close to choux, was easy to make over an open fire, and the star-shaped piping tip that gives the churro its ridges was developed to create more surface area for crispness. A competing theory traces the dough to Portuguese sailors who encountered the Chinese *youtiao*, the long golden strips of fried dough eaten for breakfast, and brought the idea home in the sixteenth century. Still other historians point to Moorish Spain, where recipes for fried dough date to the twelfth century. What is clear is that churros were established in Spain by the eighteenth century and sold at *churrerías* across the country.

The chocolate accompaniment is as old as the pairing. Chocolate reached Spain from the Americas in the sixteenth century, and the Spanish were the first Europeans to sweeten it and drink it. By the nineteenth century the thick, spoonable chocolate served with churros had become a Spanish institution, thick enough to coat a churro and warm enough to melt in the mouth.

Our Mimosavated version adds a splash of Spumante to the chocolate; the bright, slightly acidic wine cuts the richness of the dark chocolate and gives the dipping sauce a composed edge.

Ingredients (makes about 20 churros):

The Churro Dough: - 1 cup water - 3 ½ oz unsalted butter (or vegetable oil) - 1 tablespoon granulated sugar - ½ teaspoon salt - 5 ¼ oz all-purpose flour - 3 large eggs, room temperature - 1 teaspoon vanilla extract

For Frying and Coating: - 1 qt vegetable oil (for frying) - 3 ½ oz granulated sugar - 1 tablespoon ground cinnamon

The Spumante Chocolate Sauce: - 7 oz dark chocolate (60% cocoa), chopped - ⅞ cup whole milk - 3 ⅓ tbsp Spumante (Italian sparkling wine, brut) - ⅔ oz cornstarch (to thicken) - 1 tablespoon sugar (if needed) - A pinch of salt

Making the Churro Dough: In a saucepan, combine the water, butter, sugar, and salt. Bring to a boil. Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball — about 2 minutes. Let cool for 5 minutes.

Transfer to a stand mixer bowl. With the mixer running on low, add the eggs one at a time, beating well after each addition. Add the vanilla. The dough should be smooth, glossy, and thick enough to hold its shape when piped.

Transfer the dough to a piping bag fitted with a large star tip (the star shape creates the characteristic ridges and crispy texture).

Frying the Churros: Heat the oil in a deep, heavy-bottomed pot to 356°F (350°F). Pipe 10–5 ⅞ in lengths of dough directly into the hot oil, using scissors or a knife to cut the dough. Don't crowd the pot — fry 4–5 churros at a time. Fry for 3–4 minutes, turning occasionally, until deep golden brown and crisp.

Remove with a slotted spoon and drain on paper towels. While still hot, roll in the cinnamon sugar. Repeat with the remaining dough.

Making the Spumante Chocolate Sauce: In a saucepan, heat the milk until just below boiling. In a heatproof bowl, combine the chopped chocolate, cornstarch, sugar, and salt. Pour the hot milk over the chocolate and let sit for 2 minutes, then whisk until smooth. Stir in the Spumante. Return to the saucepan and cook over low heat, whisking constantly, until the chocolate thickens to a coating consistency — about 3–4 minutes. It should be thick enough to coat a churro but still pourable. Keep warm.

Serving: Serve the churros immediately, while hot and crisp, alongside small cups or bowls of the warm Spumante chocolate sauce for dipping. Churros are best eaten within minutes of frying — they lose their crispness quickly.

The Mimosa Pairing Logic: Since the chocolate sauce contains Spumante, pair with a classic Prosecco mimosa — orange juice and Prosecco. The bright citrus complements the rich, dark chocolate and the cinnamon sugar. A strawberry mimosa is also excellent — the strawberry and chocolate is a classic pairing. Avoid heavy or creamy mimosas — churros are fried and rich, and you need something bright and refreshing to cut through the richness.

Reference Links: - Churro on Wikipedia (Spanish/Portuguese, youtiao origins): Wikipedia - The complex origins of beloved churros (Moorish Spain, 12th century): BBC Travel - History of Churros (Chinese youtiao, Spanish shepherds): San Diablo Churros - The Murky Origins of Churros (China to Spanish mountains): Food Republic - Spumante Italian sparkling wine guide: Wine Folly

Make-Ahead: Churros are best served immediately after frying — they lose their crispness within 30 minutes and cannot be effectively reheated. The dough can be made up to 2 hours ahead and kept at room temperature in the piping bag. The chocolate sauce can be made up to 3 days ahead and refrigerated — gently reheat before serving. Do not freeze fried churros — they will become soggy and unappealing.

Pro Tips: Use a star tip for piping — the ridges create more surface area, which means more crispness and more places for the cinnamon sugar to adhere. The oil must be at 356°F/350°F — too cool and the churros will be greasy and soggy, too hot and they'll burn on the outside before cooking through. Use a thermometer. Don't crowd the pot — frying too many at once drops the oil temperature. Pipe the dough directly into the hot oil, cutting with scissors — this is the traditional and most efficient method. Roll in cinnamon sugar while still hot — the sugar adheres better to hot, slightly oily churros. The chocolate sauce should be thick — Spanish hot chocolate for churros is almost pudding-thick, not a thin sauce. Serve immediately — churros are a made-to-order treat and lose their magic quickly.