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–+ servings
Benjamin

Homemade Churros with Chocolate Sauce

These golden, crispy churros are coated in a fragrant cinnamon-sugar blend and served with a rich, velvety chocolate dipping sauce. With a crunchy exterior and a soft, airy center, this authentic churro recipe brings the flavors of a Spanish street market straight to your kitchen. Perfect for dessert, special occasions, or a cozy night in, these churros are easy to make and irresistibly delicious!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 churros
Course: Dessert
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

For the churros:
  • 1 cup water
  • 2 ½ tablespoons granulated sugar
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
For frying and coating:
  • Vegetable oil for frying
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
For the chocolate dipping sauce:
  • 4 ounces semi-sweet chocolate finely chopped
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey or corn syrup

Method
 

  1. Prepare the Churro Dough
  2. In a saucepan, combine water, sugar, salt, and vegetable oil. Bring to a boil, then remove from heat and stir in the flour until a dough forms.
  3. Heat the Oil
  4. In a deep pan, heat about 2 inches of vegetable oil to 375°F (190°C).
  5. Pipe the Churros
  6. Transfer the dough to a piping bag fitted with a star tip. Pipe 4-inch strips of dough into the hot oil, cutting with scissors.
  7. Fry Until Golden
  8. Fry the churros in batches, turning occasionally, until golden brown, about 2 minutes per side. Remove with a slotted spoon and drain on a wire rack.
  9. Coat in Cinnamon Sugar
  10. Mix granulated sugar and cinnamon in a shallow dish. Roll the warm churros in the mixture until evenly coated.
  11. Make the Chocolate Sauce
  12. Heat the heavy cream until simmering, then pour over the chopped chocolate, butter, and honey. Let sit for 2 minutes, then stir until smooth.
  13. Serve and Enjoy
  14. Serve the warm churros immediately with the chocolate dipping sauce on the side.

Notes

  • Freezing the piped churros for 15-20 minutes before frying helps them hold their shape.
  • Fry in small batches to maintain even cooking temperature.
  • For a baked version, bake at 375°F (190°C) for 18-20 minutes, then brush with butter and coat in cinnamon sugar.
  • Store leftover churros in an airtight container and reheat in the oven at 350°F (175°C) for 5-7 minutes.

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