Spanish Churros & Chocolate Sauce

Few treats are as joyful as a plate of fresh churros — crisp and ridged on the outside, tender within, dusted in cinnamon sugar and made for dunking in thick, rich chocolate sauce. This is the stuff of Spanish cafés and festival stalls, and making them at home is easier than you might think. Fry a batch, set out a bowl of warm chocolate, and you have a hands-on, celebratory dessert that gathers everyone happily around the plate.

The Churro Dough and Fry

Make the choux-style dough, pipe it into ridged lengths, and fry until deep golden and crisp. Piping through a star tip gives churros their signature ridges, which crisp beautifully in the oil — keep the frying temperature steady so they cook through and turn golden without absorbing too much oil.

Cinnamon Sugar and Chocolate Sauce

Roll the hot churros in cinnamon sugar and serve them with a bowl of thick, rich chocolate sauce for dipping. Toss them in the sugar while still warm so it clings, and make the chocolate sauce thick enough to coat — that warm churro dragged through rich chocolate is the whole glorious point.

Jorj Morgan

Spanish Churros & Chocolate Sauce

These crisp, golden churros, dusted with warm cinnamon sugar, are a delightful treat. Paired with a luscious, smooth chocolate dipping sauce, they offer a moment of pure Spanish indulgence.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Dough Cooling Time 10 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert

Ingredients Method

Ingredients

  

The Churro Dough

• 2 cups water
• 3 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt
• 2 cups unbleached all-purpose flour
• 2 large eggs beaten

The Cinnamon Sugar Coating

• ½ cup granulated sugar
• 2 teaspoons ground cinnamon

The Chocolate Dipping Sauce

• ½ cup heavy cream
• 12 ounces semi-sweet chocolate chips

The Fry

• Vegetable oil for frying

Method

 

Cook the Dough

1. In a deep saucepot, combine the 2 cups of water, butter, granulated sugar, vanilla extract, and kosher salt.
2. Heat the mixture over medium-high heat until the butter is completely melted and the liquid reaches a gentle boil, about 3 to 4 minutes.
3. Remove the pot entirely from the heat and add the all-purpose flour all at once.
4. Use a sturdy wooden spoon to vigorously mix the flour into the wet ingredients until it pulls away from the sides of the pot and forms a cohesive dough ball.
5. Let the dough rest in the pot to cool to room temperature, about 5 to 10 minutes.
6. Once cooled slightly, use an electric mixer on medium speed to beat the eggs seamlessly into the dough until smooth and glossy.

Pipe and Chill

1. Transfer the finished dough, working in batches if necessary, into a strong pastry bag fitted with a large star tip.
2. Pipe the dough into 4 to 6-inch long straight pieces directly onto baking sheets lined with parchment paper.
3. Place the baking sheets into the refrigerator to chill the piped dough until you are ready to fry.

Prepare the Coating and Sauce

1. In a small, wide bowl, thoroughly mix together the ½ cup of granulated sugar and the ground cinnamon for the coating. (Transfer to a sugar shaker if you prefer).
2. To make the chocolate sauce, place the heavy cream and semi-sweet chocolate chips into a microwave-safe bowl.
3. Microwave on high in 1-minute intervals, stirring well between each interval, until the chocolate is entirely melted and the sauce is smooth and glossy.

Fry and Serve

1. Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven, ensuring the oil comes no higher than one-third up the side of the pot.
2. Heat the oil to exactly 375°F using a clip-on candy thermometer.
3. Carefully drop the chilled, piped dough lengths into the hot oil, working in small batches to avoid overcrowding the pot.
4. Use a slotted spoon or spider strainer to gently move and turn the churros in the oil until they are puffed and a deep golden brown.
5. Transfer the fried churros to a baking sheet lined with paper towels to briefly drain excess oil.
6. While still piping hot, generously sprinkle or toss the churros in the cinnamon-sugar mixture to thoroughly coat them.
7. Serve the hot churros immediately alongside the warm chocolate sauce for dipping.