Cakes & Bread
Crispy Spanish Churros with Chocolate Sauce
Prep
20 min
Cook
25 min
Servings
4
Level
Medium
Churros are a classic Spanish fried pastry, long and ridged, with a crispy outside and soft, tender inside — usually enjoyed for breakfast or in the afternoon alongside a cup of coffee. A coating of sugar and cinnamon makes every bite sweet and savory, especially when dipped into warm, melted, thick chocolate sauce. This recipe is made simple so even beginners can make churros as authentic as those from a Spanish café, right at home.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- Water
- Unsalted butter
- Salt
- Granulated sugar
- Medium-protein all-purpose flour
- Chicken eggs
- Cooking oil
- Granulated sugar, for coating
- Ground cinnamon
- Dark cooking chocolate (DCC)
- Full cream liquid milk
- Cornstarch
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👩🍳 Instructions
- 1 Make the churro batter: put the water, butter, salt, and granulated sugar into a saucepan. Cook over medium heat, stirring, until the butter melts and the water comes to a boil.
- 2 Turn off the heat and immediately add all the flour at once. Stir quickly with a wooden spatula until the dough is smooth and no longer sticks to the pan, then let it rest for 5 minutes until just slightly warm.
- 3 Add the eggs one at a time into the dough, stirring vigorously each time, until the eggs are fully incorporated and the batter becomes smooth and thick.
- 4 Transfer the batter into a piping bag or a triangular plastic bag fitted with a large star tip.
- 5 Heat the cooking oil over medium-low heat — not too hot — so the churros cook evenly all the way through.
- 6 Pipe the batter directly into the hot oil in strips about 4-5 inches (10-12 cm) long, snipping the ends with scissors or a knife.
- 7 Fry the churros, flipping occasionally, until golden brown and crispy on all sides, about 4-5 minutes.
- 8 Remove the churros and drain briefly on a wire rack to let excess oil drip off.
- 9 Mix granulated sugar and ground cinnamon in a shallow dish, then roll the still-warm churros in this mixture until evenly coated.
- 10 Make the chocolate sauce: heat the liquid milk over low heat. Dissolve the cornstarch in a little milk, then add it to the saucepan, stirring.
- 11 Add the chopped dark cooking chocolate and keep stirring until it melts completely and the sauce thickens to your liking.
- 12 Serve the warm churros with the thick chocolate sauce on the side for dipping.
💡 Tips
• Make sure the water is fully boiling before adding the flour so the dough cooks through completely and doesn't have a raw-flour taste.
• Use medium-low heat when frying so the churros cook through inside without burning on the outside.
• Roll the churros in the cinnamon-sugar mixture while they're still hot so the sugar sticks perfectly.
• If you don't have a star piping tip, you can use a triangular plastic bag with the tip snipped into a small star shape, though the ridges won't be as defined.
📊 Nutrition Facts / serving
310 kkal
Calories (kcal)
5 gramg
Protein
18 gramg
Fat
34 gramg
Carbs
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