Spanish Churros with Chocolate Dipping Sauce

My tiny Brooklyn kitchen filled with cinnamon steam that winter morning, snow piling up outside the window while I attempted churros for the first time. The oil hissed and popped, my roommate hovered nearby with a fork, and somewhere between the third burnt batch and the seventh perfect one, we realized these doughy wonders were easier than they looked. Now they are my go-to comfort food, a bridge between my Spanish grandmother is kitchen and my modern stovetop.

Last summer, my niece stood on a step stool beside me, wrist deep in cinnamon sugar, laughing as she coated churros faster than I could fry them. We made thirty that afternoon, some perfectly shaped and others gloriously lopsided, and she told me the ugly ones tasted better anyway. Now whenever she visits, she asks if we can make the twisty dough sticks again.

Ingredients

• Water: The base of your dough, use filtered for the cleanest taste
• Unsalted butter: Adds richness without overwhelming sweetness
• Granulated sugar: Just enough to balance the salt in the dough
• Salt: A tiny pinch makes all the difference in flavor depth
• All purpose flour: The structure that holds everything together
• Large egg: Creates the signature glossy texture in the dough
• Vanilla extract: Warm undertones that enhance the cinnamon
• Vegetable oil: High smoke point is crucial for even frying
• Granulated sugar and cinnamon: The classic coating that makes them irresistible
• Heavy cream: Makes the chocolate sauce luxuriously smooth
• Dark chocolate: Bittersweet balances the sweet churros perfectly
• Butter and salt: Final touches that elevate the dipping sauce

Instructions

Heat the liquid base:

Combine water, butter, sugar, and salt in your saucepan. Let it come to a gentle bubble, watching the butter melt completely.

Create the dough:

Dump in all the flour at once. Stir energetically until the dough pulls into a ball and cleanly leaves the pan sides.

Cool it down:

Remove from heat and give it five minutes. Adding the egg too soon will scramble it.

Add the egg and vanilla:

Beat the dough until it turns smooth and glossy, which takes some muscle.

Prepare for piping:

Scoop dough into your piping bag fitted with a large star tip.

Heat the oil:

Get your oil to 350 degrees. Too cold means greasy churros, too hot burns them.

Fry the strips:

Pipe 4 to 6 inch lengths directly into the hot oil, snipping with scissors. Fry for 2 to 3 minutes per side until golden.

Drain well:

Lift them out with your slotted spoon and let them rest on paper towels.

Coat in cinnamon sugar:

Roll the warm churros in the sugar mixture while they are still hot.

Make the chocolate sauce:

Heat cream and sugar until just simmering. Pour over chocolate, butter, and salt. Let it sit for one minute, then stir until glossy.

Serve immediately:

Bring everything to the table while the churros are still warm.

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My Spanish neighbor Elena caught me wrestling with my first churro attempt years ago, oil spitting everywhere, and took the wooden spoon from my hands. She showed me how to pipe the dough with confidence, how to listen to the oil sing, and how to recognize the exact shade of gold that means perfection. Now every batch reminds me of her kitchen, warm with laughter and scattered with sugar.

Getting The Texture Right

The difference between soggy and spectacular comes down to oil temperature and not crowding the pan. I learned this the hard way after making dense, greasy logs my first few tries. A thermometer helps, but the true test is how the dough sizzles the moment it hits the oil. That energetic bubble means steam is escaping, which creates the hollow center we all love.

Making The Chocolate Sauce Your Own

Sometimes I spike the chocolate sauce with espresso powder or orange zest, depending on my mood. The recipe works beautifully either way, and those tiny additions surprise people in the best way. My favorite variation adds a pinch of cayenne for heat that cuts through the sweetness.

Serving Ideas

Churros transform any ordinary morning into something celebratory. I have served them at brunch alongside scrambled eggs and fresh fruit, and I have plated them for dessert after dinner parties. They work at any time of day.

• Set up a toppings bar with different sugars and dips
• Make mini churro bites for easy party snacking
• Keep everything warm in a low oven until serving time

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There is something deeply satisfying about pulling a golden churro from hot oil, the sugar clinging to every ridge. Make them for someone you love soon.

Your Questions Answered

→ What makes churros crispy on the outside?

The crispy texture comes from frying the choux pastry dough at 350°F in hot oil. The high heat quickly creates a golden crust while keeping the inside tender and soft. Frying in smaller batches helps maintain oil temperature for optimal crispiness.

→ Can I make the dough ahead of time?

For best results, pipe and fry the churros immediately after preparing the dough. The choux pastry dough loses its ideal consistency if refrigerated. However, you can prepare the chocolate dipping sauce up to 2 days ahead and gently reheat before serving.

→ What type of chocolate works best for the dipping sauce?

Dark chocolate with 60-70% cocoa content provides the richest flavor and smoothest consistency. The slight bitterness balances perfectly with the sweet cinnamon-sugar coating. High-quality chocolate chopped into small pieces melts evenly for a velvety sauce.

→ Do I need a star tip for piping?

A large star tip creates the signature ridged appearance and increases surface area for maximum cinnamon-sugar coverage. While you can use a plain round tip, the star tip is traditional and helps achieve that authentic churro look and texture.

→ How do I know when the oil is ready for frying?

Use a kitchen thermometer to maintain 350°F (175°C). If you don't have one, insert a wooden spoon handle into the oil—if bubbles form around it steadily, the temperature is correct. Proper oil temperature ensures even cooking without absorbing excess grease.