Whether you enjoy them with a morning cup of coffee in Spain or buy them hot from a street cart in Mexico, churros are the ultimate comfort treat. This easy homemade recipe gives you the absolute best of both worlds. We are rolling these crispy treats in a Mexican-style cinnamon-sugar blend and serving them with a rich, Spanish-style dark chocolate dipping sauce!
Frying at home can feel intimidating, but this churro batter comes together in minutes. Here is everything you need to know to make the ultimate party dessert.
What You Need
For the Churro Dough:
- 6 Tbsp. (85 g.) unsalted butter
- 1 cup plus 2 Tbsp. 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)
For the Chocolate Dipping Sauce:
- 3/4 cup dark chocolate chips
- 3/4 cup heavy cream
- 1 tsp. ground cinnamon
- 1/4 tsp. kosher salt
Step-by-Step Instructions
1. Mix the Cinnamon Sugar
Before you start the dough, prep your coating. On a large plate or rimmed baking sheet, mix 1 cup of granulated sugar with 1/4 cup of ground cinnamon. Set this aside so it is ready the second your churros leave the fryer.
2. Build the Dough Base
In a large saucepan over medium heat, bring the butter, 2 tablespoons of sugar, and 1 cup of water to a rolling boil. Remove the pan from the heat and stir in the vanilla extract. Immediately pour in the flour and salt. Vigorously stir with a wooden spoon for about 30 seconds until the mixture forms a thick dough ball. Let it cool for 10 minutes.
3. Add the Eggs
Once the dough cools slightly, use a handheld mixer on medium speed to beat in the eggs. Add them one at a time, ensuring the first egg is completely blended before adding the second. The final batter will look pale, golden, and fluffy. Transfer this batter to a pastry piping bag fitted with a large open star tip.
4. Fry to Perfection
Fill a large, heavy-bottomed pot halfway with vegetable oil. Attach a deep-fry thermometer to the side and heat the oil over medium-high heat until it reaches exactly 375°F. Hold your piping bag a few inches above the oil and carefully squeeze out 6-inch ropes of dough. Use kitchen scissors to snip the dough away from the tip. Fry the churros in small batches for 4 to 5 minutes until they turn golden brown.
5. Coat and Serve
Use a slotted spoon or tongs to carefully remove the hot churros from the oil. Immediately drop them into your cinnamon-sugar mixture and roll them around until fully coated. Transfer them to a wire cooling rack.
6. Make the Chocolate Sauce
Place the dark chocolate chips in a heatproof bowl. In a small saucepan, bring the heavy cream to a gentle simmer. Pour the hot cream directly over the chocolate chips and let it sit undisturbed for 2 minutes. Add the cinnamon and salt, then whisk the mixture until the chocolate sauce is completely smooth and glossy.
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