Easy Homemade Churros with Chocolate Dipping Sauce Recipe

Introduction

Churros are crispy, cinnamon-sugar-coated treats perfect for any occasion. This easy homemade recipe delivers golden, fluffy churros paired with a rich chocolate dipping sauce that’s sure to impress.

Ingredients

• 6 tbsp. (85 g) unsalted butter
• 2 tbsp. plus 1 cup granulated sugar, divided
• 1 tsp. pure vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 tsp. kosher salt
• 1/4 cup ground cinnamon
• 2 large eggs
• Vegetable oil, for frying
• 3/4 cup dark chocolate chips
• 3/4 cup heavy cream
• 1 tsp. ground cinnamon (for sauce)
• 1/4 tsp. kosher salt (for sauce)

Instructions

1. Step 1: In a large saucepan over medium heat, bring butter, 2 tablespoons sugar, and 1 cup water to a boil. Stir in vanilla extract. Remove from heat and add flour and salt, stirring with a wooden spoon until mixture thickens, about 30 seconds. Let it cool for 10 minutes.
2. Step 2: On a rimmed baking sheet or large plate, combine the cinnamon and remaining 1 cup sugar for rolling the churros.
3. Step 3: Using a handheld mixer on medium speed, beat in eggs one at a time, blending well after each addition. Transfer the dough to a piping bag fitted with a large open star tip.
4. Step 4: Heat vegetable oil in a large pot with a deep-fry thermometer to 375°F (190°C). Hold the piping bag a few inches above the oil and carefully pipe 6-inch long ropes. Cut the dough with kitchen scissors.
5. Step 5: Fry churros in batches, turning occasionally, until golden brown, about 4 to 5 minutes. Maintain the oil temperature at 375°F between batches. Drain churros on paper towels, then immediately roll them in the cinnamon sugar mixture. Transfer to a wire rack.
6. Step 6: For the chocolate sauce, place chocolate chips in a heatproof bowl. Heat cream in a small saucepan over medium heat until simmering. Pour hot cream over chocolate and let sit for 2 minutes. Add cinnamon and salt, then whisk until smooth.
7. Step 7: Arrange churros on a platter and serve warm with the chocolate dipping sauce alongside.

Tips & Variations

• Use a high-quality dark chocolate for a richer dipping sauce flavor.
• For extra crispy churros, drain well on paper towels before rolling in cinnamon sugar.
• Try adding a pinch of nutmeg to the cinnamon sugar mixture for a warm, spiced twist.
• If you don’t have a piping bag, a sturdy plastic bag with a corner cut off also works well.

Storage

Store leftover churros in an airtight container at room temperature for up to 1 day for best texture. Reheat in a hot oven or toaster oven to regain crispiness. The chocolate sauce can be refrigerated for up to 3 days and gently warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake churros instead of frying them?

Yes, baking is a healthier alternative but will produce a less crispy texture. Pipe the dough onto a baking sheet and bake at 425°F (220°C) for about 15-20 minutes until golden.

What is the best oil for frying churros?

Vegetable oil, canola oil, or peanut oil are ideal due to their high smoke points and neutral flavor, ensuring crispy churros without overpowering taste.

Easy Homemade Churros with Chocolate Dipping Sauce Recipe

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4.4 from 108 reviews

These easy homemade churros are crispy, golden, and coated in cinnamon sugar, served with a rich and smooth dark chocolate dipping sauce. Perfect for a delightful treat or dessert, these churros are made from scratch using simple ingredients and fried to perfection for that authentic taste and texture.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: About 12 churros 1x
• Category: Dessert
• Method: Frying
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Churros

• 6 tbsp. (85 g) unsalted butter
• 2 tbsp. granulated sugar
• 1 tsp. pure vanilla extract
• 1 c. (120 g) all-purpose flour
• 1 tsp. kosher salt
• 1 c. granulated sugar (for coating)
• 1/4 c. ground cinnamon (for coating)
• 2 large eggs
• Vegetable oil, for frying

Chocolate Dipping Sauce

• 3/4 c. dark chocolate chips
• 3/4 c. heavy cream
• 1 tsp. ground cinnamon
• 1/4 tsp. kosher salt

Instructions

1. Prepare the dough: In a large saucepan over medium heat, bring the unsalted butter, 2 tablespoons of granulated sugar, and 1 cup of water to a boil. Stir in the vanilla extract. Remove the pan from heat and quickly add the all-purpose flour and kosher salt. Stir vigorously with a wooden spoon until the mixture thickens and pulls away from the sides of the pan, about 30 seconds. Let the dough cool for 10 minutes.
2. Prepare coating mixture: On a rimmed baking sheet or large plate, combine the remaining 1 cup of granulated sugar with the ground cinnamon. Set aside for rolling the fried churros.
3. Add eggs to dough: Using a handheld mixer on medium speed, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. Transfer the dough into a piping bag fitted with a large open star tip for shaping.
4. Heat oil for frying: Pour vegetable oil into a large, deep pot to reach halfway up the sides and heat over medium-high heat until the oil reaches 375°F (190°C), monitored with a deep-fry thermometer.
5. Pipe and fry churros: Hold the piping bag a few inches above the hot oil and carefully pipe 6-inch long ropes of dough into the oil. Use kitchen scissors to cut the dough from the piping bag. Fry churros in batches, turning as needed, until golden brown and cooked through, about 4 to 5 minutes. Maintain the oil temperature at 375°F in between batches.
6. Drain and coat churros: Using a slotted spoon or tongs, remove the fried churros from the oil and immediately roll them in the cinnamon sugar mixture. Transfer the coated churros to a wire rack to drain excess oil.
7. Prepare chocolate dipping sauce: Place dark chocolate chips in a medium heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it simmers, then pour the hot cream over the chocolate chips. Let sit for 2 minutes, then whisk together with ground cinnamon and kosher salt until smooth and well combined.
8. Serve: Arrange churros on a serving platter and serve warm alongside the chocolate dipping sauce for dipping.

Notes

• Ensure the oil temperature is steady at 375°F to achieve crispy churros without absorbing excess oil.
• Pipe churros carefully to prevent the dough from clumping or creating uneven shapes.
• The chocolate sauce can be kept warm by placing the bowl over a pot of warm water if serving over time.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Store leftover churros in an airtight container and reheat in an oven to retain crispiness.

Keywords: churros, homemade churros, cinnamon sugar churros, fried dough, Spanish dessert, chocolate dipping sauce