Spanish Churros with Chocolate Dipping Sauce (Printable)

Crispy fried dough coated in cinnamon sugar, served with warm dark chocolate dipping sauce. A classic Spanish treat perfect for breakfast or dessert.

# What You'll Need:

→ Dough

01 - 1 cup water
02 - 2 ½ tbsp unsalted butter
03 - 2 tbsp granulated sugar
04 - ¼ tsp salt
05 - 1 cup all-purpose flour
06 - 1 large egg
07 - ½ tsp vanilla extract

→ For Frying

08 - 2 cups vegetable oil

→ Cinnamon Sugar Coating

09 - ½ cup granulated sugar
10 - 1 tsp ground cinnamon

→ Chocolate Dipping Sauce

11 - ½ cup heavy cream
12 - 3.5 oz dark chocolate, chopped
13 - 1 tbsp unsalted butter
14 - 1 tbsp granulated sugar
15 - Pinch of salt

# How-To Steps:

01 - Combine water, butter, sugar, and salt in a medium saucepan. Bring to a gentle boil over medium heat, stirring until butter melts completely.
02 - Add flour all at once to the boiling liquid. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the pan sides, about 2 minutes.
03 - Remove saucepan from heat and let the dough cool for 5 minutes. This prevents the eggs from cooking when added.
04 - Beat in the egg and vanilla extract until the dough becomes smooth, glossy, and fully combined. The dough should hold its shape when piped.
05 - Transfer the dough to a piping bag fitted with a large star tip. A closed star tip creates the signature ridged texture.
06 - Pour vegetable oil into a deep pan or Dutch oven. Heat to 350°F, maintaining temperature throughout frying for even cooking.
07 - Pipe 4-6 inch strips of dough directly into the hot oil, cutting with kitchen scissors. Fry for 2-3 minutes per side until deep golden brown. Work in batches to avoid overcrowding.
08 - Remove fried churros with a slotted spoon and transfer to paper towels to drain briefly while still warm.
09 - Mix cinnamon and sugar in a shallow dish. Roll warm churros in the mixture until evenly coated on all sides.
10 - Heat heavy cream and sugar in a small saucepan until just simmering. Remove from heat, then add chopped chocolate, butter, and salt. Let stand for 1 minute before stirring until completely smooth.
11 - Arrange cinnamon-sugar coated churros on a serving plate with the warm chocolate dipping sauce alongside.

# Expert Tips:

01 -
  • The contrast between shattering crisp exterior and tender steamy interior feels like magic in your mouth
  • That chocolate sauce transforms everything—it's rich and intense and makes the whole experience feel complete
02 -
  • The dough must cool slightly before adding the egg or you'll end up with scrambled eggs in your mixture
  • Oil temperature matters immensely—too low and churros absorb grease, too high and they burn outside while staying raw inside
03 -
  • Hold the piping bag vertically and apply steady pressure for even, uniform strips
  • Test your oil temperature with a small piece of dough first—it should sizzle immediately and float to the surface
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