Churros Recipe
Making homemade Churros with chocolate dipping sauce is a lot simpler than it sounds, and the results are seriously worth it. You don’t need a deep fryer to get a golden, crispy outside with a soft center, or any complicated steps to make this work—just a pot, a piping bag, and a few pantry basics. This churros recipe works great for all kinds of occasions—parties, game days, or just a low-key night in, and you can prep the dough ahead or freeze the shaped churros for whenever you need them. With silky, smooth chocolate sauce that takes it up a notch, it’s a fun treat that delivers in every bite always gets people reaching for seconds.
Ingredients
- 1 cup water
- ¼ cup unsalted butter diced into small cubes
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 large egg
- ½ teaspoon vanilla extract
- Vegetable oil for frying
For coating:
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
For the Chocolate Sauce:
- ½ cup heavy cream
- 4 ounces dark chocolate
- 1 teaspoon honey
- ½ teaspoon vanilla extract
- Pinch sea salt
Instructions
- In a shallow bowl, mix the sugar and cinnamon. Set aside for coating the churros.1/2 cup granulated sugar, 3/4 teaspoon ground cinnamon
- Heat 1 ½ inches of vegetable oil in a deep pot over medium-high heat to 350°F (180°C).Vegetable oil
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil. Add flour, reduce heat to medium-low, and stir continuously until the dough comes together in a ball (a few lumps are okay). Transfer the dough to a mixing bowl and let it cool for 5 minutes.1 cup water, ¼ cup unsalted butter, 1 tablespoon sugar, ¼ teaspoon salt, 1 cup all-purpose flour
- Add egg and vanilla to the cooled dough. Mix with a hand mixer until smooth. The mixture might look split at first — just keep mixing until it forms a smooth, sticky dough.1 large egg, ½ teaspoon vanilla extract
- Transfer the dough to a piping bag fitted with a star tip (no larger than ½ inch). Carefully pipe 6-inch strips of dough directly into the hot oil, cutting each piece with scissors.
- Fry 2 minutes per side or until golden brown. Don’t overcrowd — fry in small batches (4–5 at a time). Drain briefly on paper towels, then roll warm churros in the cinnamon sugar.
- In a small saucepan, heat the cream over medium-high until it just starts to bubble (do not boil). Remove from heat and stir in chocolate until melted and smooth. Whisk in honey, vanilla, and a pinch of sea salt.4 ounces dark chocolate, 1 teaspoon honey, ½ teaspoon vanilla extract, Pinch sea salt, ½ cup heavy cream
- Serve churros warm with a side of chocolate dipping sauce. Enjoy immediately for best texture!
Notes
- Mix the coating first: Get your cinnamon sugar ready before you start frying, so you can coat the churros while they’re still warm and sticky.
- Cool the dough slightly before adding eggs: If it’s too hot, the egg could scramble—wait a few minutes to be safe.
- Expect a split texture at first: When you beat in the egg, the dough may look messy. Keep mixing—it will come together.
- Check the oil temperature: Use a thermometer to keep your oil around 350°F. Too hot and they’ll burn outside before cooking through.
- Use a star piping tip: The ridges help the churros cook evenly and give them their signature crunchy texture.
- Avoid overcrowding: Fry in small batches to maintain the right oil temperature and even cooking.
- Make the sauce while frying: Save time by prepping the chocolate dipping sauce while the churros are cooking.
- Drain and coat quickly: Quickly dab your freshly cooked churros on paper towels, then straight into the cinnamon sugar while warm for best results.
Nutrition
Calories: 138kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 24mgSodium: 40mgPotassium: 64mgFiber: 1gSugar: 8gVitamin A: 192IUVitamin C: 0.05mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!