Homemade Churros with Chocolate Sauce
Crispy on the outside, soft on the inside, and coated in sweet cinnamon sugar, these homemade churros are an irresistible treat. Made with a simple dough, fried until golden, and served with a smooth chocolate dipping sauce, they bring the flavor of your favorite dessert stand right into your kitchen.
Servings 20 churros
Calories 124kcal
Ingredients
For the churros
- 1 cup water
- 4 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the cinnamon sugar coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the chocolate dipping sauce
- 1/2 cup heavy whipping cream
- 4 ounces semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
Prepare the dough
- Add the water, butter, granulated sugar, and salt to a medium saucepan. Bring the mixture to a gentle boil over medium heat, stirring until the butter melts.
- Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 1–2 minutes.
- Remove the saucepan from the heat and let the dough cool for 5–10 minutes. Add the egg and vanilla extract, mixing thoroughly until the dough is smooth and thick.
Pipe the churros
- Transfer the dough to a sturdy piping bag fitted with a large star-shaped piping tip.
- Heat approximately 2 inches of vegetable oil in a heavy-bottomed pot to 350°F. Use a candy thermometer to maintain a consistent temperature.
- Carefully pipe 2-4 inch strips of dough into the hot oil, cutting each strip with kitchen scissors. Fry in small batches for approximately 2–4 minutes per side, turning as needed, until golden brown and cooked through.
- Use a slotted spoon to transfer the churros to a paper towel-lined plate or wire rack. Allow excess oil to drain briefly.
Coat the churros with cinnamon sugar
- Combine the granulated sugar and ground cinnamon in a shallow bowl.
- While the churros are still warm, roll them in the cinnamon sugar until evenly coated.
Make the chocolate dipping sauce
- Place the chopped chocolate in a heatproof bowl.
- Warm the heavy whipping cream in a small saucepan until steaming but not boiling. Pour the warm cream over the chocolate and let it sit for 2 minutes.
- Stir until smooth and glossy, then mix in the vanilla extract. Serve the sauce warm alongside the churros.
Notes
Storage
Store leftover churros in an airtight container at room temperature for up to 2 days. For the best texture, reheat them in a 350°F oven for 5–8 minutes or an air fryer at 350°F for 3–5 minutes. Store the chocolate dipping sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently, stirring until smooth.Tips
- Use a large star-shaped piping tip to create the classic ridges and crispy edges.
- Allow the dough to cool slightly before adding the egg to prevent it from scrambling.
- Mix the egg thoroughly into the dough until the mixture is smooth and thick.
- Use a sturdy piping bag because churro dough is thicker than typical cake batter.
- Maintain the oil temperature at approximately 350°F for evenly cooked churros.
- Fry in small batches to keep the oil temperature steady.
- Pipe churros in similar lengths and thicknesses so they cook evenly.
- Drain the churros briefly before coating them in cinnamon sugar.
- Coat the churros while they are warm so the cinnamon sugar sticks.
- Serve immediately for the best combination of crispy edges and a soft center.
Nutrition
Calories: 124kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 35mg | Potassium: 50mg | Fiber: 1g | Sugar: 9g | Vitamin A: 173IU | Vitamin C: 0.04mg | Calcium: 13mg | Iron: 1mg | Phosphorus: 30mg
