Sweet Churros bring the magic of Spanish street food right into your kitchen, transforming simple ingredients into golden, crispy pastries with tender, airy interiors and a perfectly sweet cinnamon-sugar coating that melts on your tongue. These delightful treats feature a unique ridged exterior that holds onto every grain of cinnamon sugar, while the inside remains light and fluffy with a slightly chewy texture that makes them absolutely irresistible. Serving 4-6 people with about 20-24 churros, this recipe is perfect for weekend brunches, dessert parties, or any time you want to create something special that will have everyone asking for seconds.
Ingredients
For the Churros:
- 1 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Vegetable oil for frying (about 6 cups)
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Chocolate Dipping Sauce:
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon honey
Making the Churros Dough
Begin by combining water, sugar, salt, and 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Bring this mixture to a rolling boil, stirring occasionally to dissolve the sugar and salt completely.
Remove the saucepan from heat and immediately add the flour all at once. Using a wooden spoon, stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. This creates what’s called a choux pastry base, the same technique used for cream puffs.
Adding the Eggs
Let the dough cool for about 5 minutes until it’s no longer steaming hot. Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look broken at first but will come together into a smooth, glossy mixture. Stir in the vanilla extract until evenly distributed.
The finished dough should be smooth, pipeable, and hold its shape when squeezed through a pastry bag. If it seems too stiff, you can add an extra tablespoon of warm water.
Preparing for Frying
Heat about 6 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer to 375°F. The oil should be at least 3 inches deep to allow the churros to float freely. Use a candy thermometer to monitor the temperature, as proper heat is crucial for achieving the perfect texture.
While the oil heats, prepare your piping setup. Fill a large pastry bag fitted with a large star tip with the churros dough. The star tip creates the signature ridges that make churros so distinctive and help the cinnamon sugar stick better.
Frying the Churros
Working in small batches to avoid overcrowding, pipe 4-inch lengths of dough directly into the hot oil, using kitchen scissors to cut the dough cleanly. The churros will sizzle immediately and begin to puff up and turn golden.
Fry each batch for 2-3 minutes, turning them once halfway through cooking, until they’re golden brown all over and crispy on the outside. Remove with a slotted spoon and drain briefly on paper towels. The interior should be cooked through but still tender and slightly hollow.
Creating the Perfect Coating
Mix the granulated sugar and ground cinnamon in a shallow dish while the churros are still warm. Working quickly, roll each hot churros in the cinnamon sugar mixture, making sure to coat all sides evenly.
The warmth of the freshly fried churros helps the cinnamon sugar adhere perfectly, creating that irresistible sweet coating that makes each bite special. Serve immediately while still warm for the best texture and flavor.
Making Chocolate Dipping Sauce
For the chocolate sauce, place the chopped chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes.
Stir the mixture gently from the center outward until smooth and glossy. Add the butter and honey, stirring until completely incorporated. The sauce should be smooth and pourable but thick enough to coat the churros.
Serving Your Churros
Arrange the warm, cinnamon-sugar coated churros on a serving platter alongside the warm chocolate dipping sauce. Provide small bowls or ramekins of the sauce for easy dipping. The contrast between the crispy exterior, tender interior, and rich chocolate creates an unforgettable dessert experience.
Churros are best enjoyed immediately while still warm and crispy. The texture changes as they cool, so plan your timing accordingly and serve them fresh from the oil for maximum impact.
Variations and Tips
For extra flavor, try adding a pinch of orange zest to the dough or a dash of cinnamon to the chocolate sauce. Some prefer to fill their churros with dulce de leche or pastry cream using a pastry bag fitted with a small round tip.
Maintain consistent oil temperature throughout frying for even results. If the oil gets too hot, the outside will brown before the inside cooks through. Too cool, and the churros will absorb excess oil and become greasy rather than crispy.
