Description
This easy homemade churros recipe offers a crispy, golden-brown fried dough treat rolled in cinnamon sugar and paired with a rich, velvety dark chocolate sauce, perfect for a delightful dessert or snack. With straightforward ingredients and simple cooking techniques, you can recreate the classic Spanish-style churros right in your kitchen.
Ingredients
Churros Dough
- 1/2 cup white sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 tablespoons white sugar
- 1 cup water
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, plus more for frying
- 1 cup all-purpose flour
Chocolate Sauce
- 3 1/2 ounces dark chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Make the coating: In a small, shallow bowl, mix together the 1/2 cup white sugar and 1 1/2 teaspoons ground cinnamon. This will be used later to coat the churros.
- Prepare the churro dough: In a small saucepan over medium heat, whisk together water, 1 1/2 tablespoons white sugar, salt, and 2 tablespoons vegetable oil. Bring the mixture to a boil, then remove from heat. Quickly stir in the flour until it forms a smooth, cohesive ball of dough.
- Heat the oil for frying: In a large, heavy-bottomed stockpot, heat 3 to 4 inches of vegetable oil over medium-high heat until it reaches 375°F (190°C). Make sure there’s at least 3 inches of space above the oil to prevent overflow.
- Pipe the churros: Transfer the dough into a cloth pastry bag or heavy-duty plastic pastry bag fitted with a large star tip. Carefully pipe 4-inch lengths of dough directly into the hot oil, cutting the dough with scissors or a knife to release it. Fry two to three churros at a time.
- Fry until golden: Fry the churros until they turn golden brown and are cooked through, about 2 to 4 minutes per batch. Remove them with a slotted spoon and drain on a paper towel-lined plate for 2 minutes.
- Coat the churros: While still warm, roll each churro in the cinnamon-sugar mixture to evenly coat. Repeat the frying and coating process until all dough is used.
- Make the chocolate sauce: Place chopped dark chocolate in a small bowl. Warm the heavy cream in a small saucepan without allowing it to boil. Pour the warm cream over the chocolate and let it sit for 1 minute, then stir gently until smooth and combined.
- Serve: Serve the churros warm with the chocolate sauce for dipping.
Notes
- Use a cloth or heavy-duty plastic pastry bag to pipe the dough as regular plastic bags may tear.
- The chocolate sauce thickens as it cools, so prepare it right before serving for best texture.
- A large star-shaped pastry tip gives classic churros their signature ridged texture but is optional.
- This recipe is easily doubled for larger batches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
