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Easy Churros Recipe – Crispy Spanish Churros with Chocolate Sauce

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These homemade churros are crisp and golden on the outside with a soft, tender center. Coated in cinnamon sugar and served hot with a smooth chocolate dipping sauce, they’re a delicious sweet treat for parties and sharing.

  • Total Time: 20 minutes
  • Yield: 12 servings (about 12 long churros or 20 shorter churros)

Ingredients

Scale

Cinnamon Sugar Coating

  • 1/4 cup caster sugar (superfine sugar)
  • 2 teaspoons ground cinnamon

Churros

  • 1 cup plain (all-purpose) flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon vegetable, canola, or olive oil (not extra virgin olive oil)
  • 1 cup boiling water
  • 2 cups or more vegetable or canola oil, for frying

Chocolate Sauce

  • 1/2 cup dark chocolate or semi-sweet chocolate chips
  • 1/2 cup thickened cream (heavy cream)

Instructions

  1. Cinnamon sugar coating: Combine the sugar and cinnamon in a shallow bowl. Set aside.
  2. Batter: Mix the flour, baking powder, and salt in a bowl. Add the oil and boiling water, then mix until just combined. The batter should be thick and sticky, like wet dough, not thin or watery.
  3. Prepare piping bag: Transfer the dough into a piping bag fitted with an 8mm (1/3-inch) star tip. Set aside while the oil heats.
  4. Heat oil: Heat 5cm (2 inches) of oil in a small pot, wok, or deep skillet over medium-high heat to 170°C (340°F). Alternatively, a small cube of bread should turn golden in about 20 seconds.
  5. Pipe and cut: Pipe 15cm (6-inch) lengths of dough into the oil, snipping them with scissors close to the oil surface to avoid splashing. Cook 3–4 churros per batch.
  6. Cook: Fry for 2–3 minutes, turning occasionally, until golden and crisp.
  7. Drain and coat: Remove the churros and drain on a paper towel-lined plate. Roll in the cinnamon sugar while warm.
  8. Make the chocolate sauce: Place the chocolate and cream in a heatproof bowl. Microwave in 30-second bursts, stirring between each, until smooth. Let cool for 5 minutes to thicken slightly.
  9. Serve the churros hot with the chocolate sauce.

Notes

  • Yield: Makes about 12 churros measuring 15cm (6 inches) long, or approximately 20 shorter churros.
  • Flour: Use plain (all-purpose) flour, not self-rising flour.
  • Chocolate: Use chocolate intended for cooking or baking, rather than eating chocolate, so it melts smoothly.
  • Deep frying: A wok is useful for deep frying because its shape allows you to use less oil while maintaining enough surface area. A small pot or deep skillet also works.
  • Make ahead: Do not coat the churros in sugar before storing. Allow them to cool completely and store in an airtight container at room temperature, not in the refrigerator. Reheat in a 180°C (350°F) oven for about 5 minutes or until crisp, then roll in cinnamon sugar.
  • Batter sweetness: Sugar is not needed in the churro batter because the cinnamon sugar coating and chocolate sauce provide sweetness.
  • Humidity and altitude: In high-altitude or very humid conditions, the dough may be sloppier than expected. Add a little more flour if needed. If it looks too dry, adjust accordingly.
  • Nutrition: Nutritional information was not provided for this recipe.
  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dessert, Sweet
  • Method: Deep Frying
  • Cuisine: Mexican, Spanish

Find it online: https://recipebyemma.com/easy-churros-recipe-crispy-spanish-churros-with-chocolate-sauce/