These homemade churros are fried until golden and crispy, then tossed in cinnamon sugar and served with a decadent chocolate dipping sauce. The combination of crispy exterior, tender interior, and rich chocolate makes this Spanish classic a standout dessert.
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To make the churro dough, combine water, unsalted butter, white sugar, and salt in a saucepan. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium and add the all-purpose flour. Stir continuously with a spatula until the mixture comes together into a dough ball.
Continue to cook, stirring, for 2-3 minutes to cook out the raw flour taste. A thin film will form on the bottom of the pan.
Transfer the hot dough to a large mixing bowl. Add the eggs one at a time, mixing vigorously to fully incorporate each egg before adding the next.
Once the eggs are mixed in, add the ground cinnamon and vanilla extract. Mix until just combined.
Transfer the finished dough to a piping bag fitted with a large star tip.
For the chocolate sauce, combine heavy cream, light corn syrup, vanilla extract, and a pinch of salt in a small saucepan. Bring to a boil over medium heat.
Place the dark chocolate chips in a heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit for a minute.
Stir the chocolate and cream mixture until it becomes a smooth, glossy sauce. Set aside.
To make the cinnamon sugar coating, whisk together the granulated sugar and ground cinnamon in a shallow bowl or dish.
Heat vegetable oil in a deep pan or pot to 375°F (190°C).
Carefully pipe the churro dough directly into the hot oil, using scissors to snip off pieces at your desired length.
Fry the churros for about 2 minutes on each side, until they are golden brown and crispy. Do not overcrowd the pan.
Remove the cooked churros from the oil with a spider strainer and let them drain on a paper towel-lined tray for a moment.
While the churros are still hot, toss them in the cinnamon-sugar mixture until they are fully coated.
Serve immediately with the warm chocolate dipping sauce.
Store cooled churros in an airtight container for up to 2 days; reheat in a 300°F oven for 5 minutes. Chocolate sauce keeps refrigerated for up to 1 week; reheat gently over low heat.
deep-fry thermometer · pastry bag with large star piping tip or churrera · candy/deep-fry thermometer
Yes, prepare the dough up to 2 hours in advance and refrigerate. Pipe directly into hot oil when ready to fry.
Heat oil to 375°F (190°C). Use a thermometer to maintain consistent temperature for even browning and crispness.
Add heavy cream and corn syrup slowly while stirring constantly over low heat. Use quality chocolate and avoid letting it get too hot.
Oil temperature was too low. Maintain 375°F and avoid crowding the pan. Drain on paper towels immediately after frying.
Baked churros won't achieve the same crispy exterior. Frying is essential for authentic texture.
