Easy Spanish Churros with Cinnamon Sugar and Chocolate Sauce Recipe
This Easy Spanish Churros Recipe features crispy, golden fried dough pastries rolled in cinnamon sugar and served with a rich, smooth dark chocolate dipping sauce. Perfect for a delightful dessert or a sweet snack, these churros are made from a simple dough cooked on the stovetop before being piped and fried to perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Ingredients
Churro Dough
- 1 cup all-purpose flour
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon oil
- Oil for frying (as needed)
Cinnamon Sugar Coating
- 1/4 cup sugar
- 1 teaspoon cinnamon
Chocolate Sauce
- 100 g dark chocolate
- 1/2 cup heavy cream
Instructions
- Make the dough: In a medium saucepan, combine the water, oil, and salt. Bring the mixture to a boil over medium heat.
- Add the flour: Once boiling, remove the saucepan from heat and immediately stir in the flour vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the pan.
- Knead the dough: If the dough appears shaggy, transfer it to a lightly oiled surface and knead for 20 to 30 seconds until smooth.
- Prepare piping setup: Transfer the warm dough into a churrera or large piping bag fitted with a large open star tip (e.g., Wilton 1M or Ateco 827). For safety, double-bag the piping bag or use a heavy-duty bag to prevent tearing from the hot dough.
- Mix cinnamon sugar: In a shallow dish, combine the sugar and cinnamon; set aside for coating later.
- Make the chocolate sauce: Finely chop the dark chocolate and place in a heatproof bowl. Heat the cream in a small saucepan just until it begins to simmer, then pour it over the chocolate. Let sit for 1–2 minutes before stirring until smooth and glossy.
- Heat oil for frying: In a Dutch oven or deep skillet, heat enough oil to 350°F (180°C) for frying.
- Fry the churros: Pipe long strips of dough directly into the hot oil, cutting the strips with scissors. Fry 4 to 5 churros at a time, cooking until golden brown, about 2 to 4 minutes. Remove and drain on paper towels.
- Coat and serve: While still warm, roll the fried churros in the cinnamon sugar mixture. Serve immediately with the warm chocolate dipping sauce.
Notes
- Ensure oil temperature stays around 350°F (180°C) for optimal frying results.
- Double-bagging the piping bag prevents burns from hot dough.
- If you don’t have a churrera, a large star piping tip works well.
- Serve churros immediately for the best texture—crispy outside, soft inside.
- For a dairy-free chocolate sauce, substitute heavy cream with coconut cream.
