Churros
intro
Crisp golden fried dough sticks coated in cinnamon sugar, served with rich dark chocolate dip: crunchy outside, fluffy inside, best enjoyed warm.
Ingredients
Steps
Cook the dough base
Place 240ml water, 57g unsalted butter, 1 tbsp (12g) granulated sugar (for dough), and 1/4 tsp (1g) fine sea salt in a medium saucepan over medium heat. Stir constantly until butter fully melts and the mixture comes to a rolling boil, about 3-4 minutes. Immediately remove the pan from heat to prevent excess water evaporation that would alter dough consistency.
Mix flour and eggs
Pour all 240g all-purpose flour into the hot butter-water mixture all at once, stirring vigorously with a wooden spoon for 1 full minute until a smooth, thick dough forms that pulls cleanly away from the pan sides. Let the dough cool for 5 minutes, then stir in 1 tsp (5ml) vanilla extract. Add 2 large eggs one at a time, stirring completely after each addition, until the dough is thick, glossy, and holds a soft peak when the spoon is lifted.
Prep coating and piping
Mix 100g granulated sugar (for coating) and 2 tsp (5g) ground cinnamon in a shallow wide dish, set aside. Fit a large piping bag with a 1cm (1/2 inch) open star tip, then transfer the warm churro dough into the bag, twisting the top tightly to seal to prevent dough from squeezing out the top while piping.
Heat frying oil
Pour 1L (4 cups) vegetable oil (for frying) into a deep, heavy-bottomed pot, clip a candy thermometer to the pot side, and heat over medium-high heat until the oil reaches a steady 190°C (375°F), about 5-7 minutes. Adjust stovetop heat as needed to hold this temperature for the entire frying process, as fluctuating heat causes soggy or burnt churros.
Fry churros until crisp
Hold the piping bag 5cm (2 inches) above the hot oil, pipe 10cm (4 inch) lengths of dough, using clean kitchen scissors to snip the dough off the tip directly into the oil. Fry 3-4 churros at a time (do not overcrowd the pot, which drops oil temperature) for 2-2.5 minutes per side, until deep golden brown and crisp all over. Use a slotted metal spoon to transfer cooked churros to a wire rack lined with paper towels to drain for 30 seconds.
Coat churros and make dip
While churros are still warm (within 1 minute of draining), roll each one thoroughly in the cinnamon-sugar mixture until fully coated on all sides. For the chocolate dip, heat 120ml heavy cream in a small saucepan over low heat for 2 minutes until just barely simmering, then pour over 113g chopped 70% dark chocolate. Let sit 2 minutes to melt, then stir until completely smooth. Serve churros warm alongside the chocolate dip.
Tips
2.Never overcrowd the frying pot: adding too many churros at once drops oil temperature rapidly, leading to greasy, soggy churros instead of light, crisp ones.
3.Do not leave churros on paper towels for longer than 30 seconds: extended contact will make them steam and lose their crisp texture—move them to the cinnamon sugar quickly after draining.
OMG these churros taste EXACTLY like the ones we got at Disney World last summer! I made them for my kid’s soccer team potluck and every single one was gone in 10 minutes. The dark chocolate dip is such a game changer, not too sweet so it balances the cinnamon sugar perfectly. Only note is I had to fry them a tiny bit longer than the recipe said to get that crispy outside, might just be my stovetop though!
Made these for our family movie night last Friday and my kids are already begging me to make them again this weekend! I was nervous about the churro dough since I’ve never made a pate a choux before, but the instructions were so easy to follow even for a baking newbie like me. The dark chocolate dip is chef’s kiss, I added a tiny pinch of sea salt on top and wow.
Pretty solid churro recipe! Dough came together great, the cinnamon sugar ratio is perfect. My only gripe is the dark chocolate dip was a little too thick for my taste when I followed the measurements, so I added a splash more heavy cream to thin it out. Otherwise super tasty, will make again for our next game night with friends.
SO good!!! I’ve tried so many homemade churro recipes that turn out soggy or greasy, but these stayed crispy for almost an hour after I made them? I brought them to a work potluck and three people asked for the recipe before I even left. The dark chocolate dip is rich and decadent, way better than the store-bought chocolate sauce I used to use.
Game. Changer. I used to think churros were only something you could get at fairs or food trucks, but this recipe is so doable at home! Cook time was right at 35 minutes for me, no weird fancy ingredients needed. I did half the batch with a little chili powder mixed in for a spicy kick, and both were chef’s kiss.
Just pulled these out of the oil and wow, my whole apartment smells like a carnival! The dough was way easier to work with than I expected, even when I was piping it straight into the hot oil. Can’t wait to dip them in the chocolate, it’s still melting on the stove right now. Already know this is going to be a go-to dessert for date nights at home.
Really good churros! My only issue was that the dough kept oozing out of my piping bag when I was trying to squeeze it, I think I didn’t let it cool long enough after cooking the flour mixture. Once I let it sit for 10 extra minutes it worked perfectly, though. The flavor is spot on, the chocolate dip is rich and not cloyingly sweet.
Made these for my daughter’s birthday party and they were the biggest hit! All the parents were asking where I got the recipe, and the kids were lined up for seconds. I was worried about making them for a crowd since I thought they’d take forever, but 35 minutes total cook time was totally accurate, even with me pausing to help with party setup. 10/10, will make again and again!
As someone who is absolutely terrible at baking, I cannot believe how good these turned out! The steps were so straightforward, no confusing jargon, and the end result tastes like it came from a fancy dessert shop. I skipped the dark chocolate dip because my partner is a milk chocolate fan, swapped it for milk chocolate chips and it was still incredible. SO good.
Wow, this recipe is perfect! Tried it on a whim because I had all the ingredients in the pantry, and I’m blown away. The cinnamon to sugar ratio is exactly what I remember from the churros I got growing up at the county fair, and the dark chocolate dip adds that perfect rich contrast. Don’t sleep on this recipe, folks—it’s a keeper.