Spanish Churros with Chocolate Dipping Sauce

The smell of hot oil and cinnamon outside a tiny churrería in Madrid still lives in my senses. I'd been walking all morning in the crisp autumn air, and when I bit into that first churro—steaming hot, impossibly crisp, with that chocolate so dark it seemed almost serious—I understood why people queue up for these. My kitchen attempts took three tries to get right. The first batch was soggy, the second burned, but that third time, when I pulled out golden ridged coils and heard that hollow tap sound, I felt like I'd brought Madrid home with me.

Last winter my neighbor smelled the cinnamon sugar through our apartment walls and knocked on my door with a empty plate. We stood in the kitchen eating churros straight from the paper towels, chocolate on our chins, while she told me about her grandmother in Barcelona who made these every Sunday morning. Now she texts me whenever she catches that unmistakable fried dough scent, and honestly, I love that this recipe has become something that pulls people into my kitchen.

Ingredients

• Water: Use room temperature water and measure precisely since this liquid forms the base of your dough
• Unsalted butter: Cold butter cut into small pieces melts evenly and prevents the dough from separating
• Granulated sugar: This small amount balances the dough without making it too sweet before coating
• Salt: A quarter teaspoon might seem minimal but it's essential for deep flavor contrast
• All purpose flour: Spoon and level your flour carefully—too much makes the dough heavy and dense
• Large egg: Room temperature eggs incorporate more smoothly into the warm dough base
• Vanilla extract: Pure vanilla adds a subtle warmth that complements the cinnamon coating
• Vegetable oil: Neutral oil with a high smoke point works best for maintaining steady frying temperature
• Cinnamon sugar coating: Mix this ahead of time so you can coat churros while they're still hot
• Heavy cream: Room temperature cream combines more smoothly with the chocolate
• Dark chocolate: 60 to 70% cocoa creates that sophisticated European style sauce
• Chocolate sauce butter and sugar: These small additions balance the bitterness and create a glossy finish

Instructions

Heat the liquid base:

Combine water, butter, sugar, and salt in your saucepan over medium heat until the butter melts completely and the mixture reaches a gentle boil

Cook the flour paste:

Dump all the flour in at once and stir vigorously for about two minutes until the dough forms a ball that pulls away from the pan sides cleanly

Cool the dough slightly:

Remove from heat and let it rest for five minutes so it's not scorching hot when you add the egg

Add the egg and vanilla:

Beat in the egg and vanilla until the dough becomes smooth, glossy, and falls slowly from a spoon

Prepare for piping:

Scoop the warm dough into your piping bag fitted with the star tip

Heat your frying oil:

Pour oil into your deep pan and heat it to exactly 350°F using a kitchen thermometer for accuracy

Pipe and fry the churros:

Pipe 4 to 6 inch strips directly into the hot oil, cutting with scissors, then fry for 2 to 3 minutes per side until deep golden brown

Drain the fried churros:

Lift each churro with a slotted spoon and let excess oil drip off before transferring to paper towels

Coat in cinnamon sugar:

Roll each warm churro immediately in the cinnamon sugar mixture while they're still hot for maximum adhesion

Make the chocolate sauce:

Heat the cream with sugar until just simmering, then remove from heat and stir in chocolate, butter, and salt until silky smooth

Serve immediately:

Arrange churros on a platter with the warm chocolate sauce in a small bowl for dipping

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My sister-in-law asked if I could make these for her birthday instead of cake, and watching her close her eyes with that first bite, cinnamon sugar on her lips, chocolate smeared on her plate, I realized churros hit some primal comfort button that even the fanciest dessert can't touch.

Getting the Texture Right

The difference between good churros and great ones comes down to the dough's consistency and frying technique. You want a shiny, slightly sticky dough that holds its shape when piped but still has enough structure to create those signature ridges. When you drop them into hot oil, listen for that satisfying sizzle—that's the sound of steam creating the hollow interior that makes them so light.

The Chocolate Sauce Secret

What elevates churros from street food to dessert is that intense dark chocolate sauce. The key is heating the cream only until tiny bubbles form around the edges—any hotter and the cream can separate or scorch. Pour it over the chocolate and let it sit undisturbed for a full minute before stirring. That patience gives the chocolate time to melt gradually so your sauce stays emulsified and glossy instead of grainy.

Making Ahead and Serving

Fresh churros are undeniably best, but you can pipe and freeze the raw dough strips on a baking sheet, then transfer to a bag once frozen. Fry them straight from frozen, adding an extra minute to the cooking time. The chocolate sauce reheats beautifully in the microwave in 20 second bursts.

• Set up your coating station before you start frying so you can roll churros immediately
• Keep fried churros warm in a 200°F oven while you finish the remaining batches
• Extra cinnamon sugar keeps in a jar for weeks and is perfect for sprinkling on toast or fruit

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These churros have become my go-to for bringing people together because something about standing around dipping hot pastry into warm chocolate makes conversation flow easier. Enjoy every crispy, cinnamon-dusted bite.

Recipe FAQs

→ What makes churros crispy on the outside?

The high frying temperature of 350°F creates immediate exterior crisping while the steam inside keeps the center tender. Frying in smaller batches maintains oil temperature for optimal crunch.

→ Can I make churros ahead of time?

Churros are best enjoyed fresh, but you can fry them up to 4 hours ahead. Reheat at 400°F for 3-5 minutes to restore crispiness. The chocolate sauce can be refrigerated and gently reheated.

→ What's the best piping tip for churros?

A large star tip (typically 1M or 8B) creates the signature ridged surface. The ridges increase surface area for extra crunch and help the cinnamon sugar adhere better.

→ Why did my churros turn out dense or heavy?

This usually happens from overmixing the dough after adding the egg, or frying at too low a temperature. Mix just until smooth and glossy, and maintain oil at 350°F throughout frying.

→ Can I bake churros instead of frying?

Baked versions won't achieve the same crispy exterior, but it's possible. Pipe onto parchment-lined baking sheets and bake at 425°F for 15-20 minutes, turning halfway, though texture will be more bread-like.

→ What other dipping sauces work well?

Dulce de leche, caramel sauce, or strawberry compote are delicious alternatives. For a lighter option, try whipped cream or vanilla custard. Warm fruit preserves also complement the cinnamon flavor beautifully.