Perfect Homemade Churros with Silky Chocolate Sauce
These perfectly crispy churros are made fresh from scratch using simple pantry staples. Golden on the outside, soft on the inside, and rolled in cinnamon sugar, they’re everything a churro should be. Paired with a luscious, smooth bittersweet chocolate dipping sauce, this recipe is guaranteed to become your new favorite sweet treat—no frozen, reheated churros here! Best enjoyed hot and fresh right out of the fryer.
Equipment
- Medium saucepan
- Wooden spoon
- Mixing bowl
- Piping bag with large star tip
- Scissors
- Candy/frying thermometer
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Ingredients
Churro Dough:
- 1 cup water (240 ml)
- 2 tablespoons unsalted butter (28 g)
- 1 tablespoon granulated sugar (13 g)
- 1/8 teaspoon salt
- 1 cup all-purpose flour (120 g)
- 1 large egg (approx. 50 g)
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
Cinnamon Sugar Coating:
- ½ cup sugar (100 g)
- 1 teaspoon ground cinnamon
Chocolate Dipping Sauce:
- 3 oz bittersweet chocolate, chopped (85 g)
- ½ cup heavy cream (120 g)
Instructions
Step 1: Make the Choux Dough
- In a medium saucepan, combine water, butter, sugar, and salt over medium heat.
- Bring to a boil, then reduce the heat and add flour all at once.
- Stir vigorously with a wooden spoon until the mixture pulls away from the pan and forms a smooth dough ball.
- Remove from heat and let cool for 5 minutes.
Step 2: Add Egg & Vanilla
- Add the egg and vanilla extract to the slightly cooled dough.
- Mix until fully incorporated. (The dough will look separated at first, but keep mixing— it will come together into a smooth, pipeable dough.)
- Once smooth and glossy, transfer the dough to a piping bag fitted with a large star tip (e.g. Ateco 847).
Step 3: Shape & Fry the Churros
- Heat vegetable oil in a deep pot to 350°F (175°C). Use a candy or frying thermometer to monitor temperature.
- Pipe 5-inch strips of dough directly into the oil, cutting ends with scissors.
- Fry for 5 minutes per churro, turning halfway through until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Step 4: Cinnamon Sugar Coating
- Mix sugar and cinnamon in a shallow bowl.
- Roll the warm churros in the mixture until fully coated.
Step 5: Make the Chocolate Dipping Sauce
- In a small saucepan, heat heavy cream over medium heat until edges begin to bubble (do not boil).
- Pour the hot cream over the chopped chocolate in a bowl.
- Let sit for 30 seconds, then stir until smooth, rich, and glossy.
Step 6: Serve & Enjoy!
- Serve churros warm with a side of rich chocolate sauce. Perfect for parties, desserts, or indulgent weekend treats!
Notes
💡 Pro Tips for Perfect Churros
✔ Use a sturdy piping bag – The dough is thick, so double-layer or heavy-duty bags work best.
✔ Control oil temperature – Keep it steady between 330°F–350°F for even frying.
✔ Let the dough cool before adding egg – Too hot, and it may scramble the egg.
✔ Don’t crowd the pot – Fry in small batches for best results.
✔ Customize the coating – Add a pinch of nutmeg, cardamom, or orange zest to your cinnamon sugar for a fun twist!