Spanish Churros with Chocolate

The smell of frying dough hitting hot oil still takes me back to that tiny apartment kitchen in Madrid, where my host mother taught me that churros aren't just breakfast—they're an experience. I watched her hands move with practiced ease, piping those signature ridged strips into a shallow pot she'd used for decades. She laughed when I tried to copy her technique and ended up with squiggly dumplings instead of proper lengths. That first bite, still dusted with cinnamon sugar and dipped in thick chocolate, taught me why Spaniards take these pastries so seriously.

Last winter, my roommate woke up to the sound of oil sizzling and cinnamon hitting the hot pan. She stumbled into the kitchen, hair still messy from sleep, and I watched her face light up as she realized what was happening. We stood over the stove together, taking turns piping strips and making terrible jokes about our misshapen attempts. The chocolate sauce thickened on the back burner while snow fell outside the window, and suddenly it felt like the coziest morning ever.

Ingredients

• Water: The base of your churro dough, and getting this measurement right ensures perfect consistency
• Unsalted butter: Adds richness and helps create that tender interior texture we're after
• Granulated sugar: A touch in the dough balances flavors and aids in browning
• Salt: Essential for depth and to make the cinnamon sugar coating pop
• All-purpose flour: The structure builder, providing the perfect protein content for churros that hold their shape
• Large egg: The secret to that glossy, pipeable dough that fries up beautifully
• Vanilla extract: Adds subtle warmth and layers of flavor
• Vegetable oil: Neutral oil with a high smoke point is crucial for even frying
• Ground cinnamon: The classic partner to sugar coating these beauties
• Dark chocolate: Creates the most sophisticated dipping sauce that cuts through the sweet coating
• Heavy cream: Makes that luxuriously smooth chocolate sauce that clings perfectly to each bite

Instructions

Prepare the dough base:

Combine water, butter, sugar, and salt in a medium saucepan over medium heat, watching as the butter melts and the mixture comes to a gentle bubble. The liquid should be hot and uniform before adding flour.

Cook the flour mixture:

Dump in all the flour at once and stir vigorously with a wooden spoon until the dough forms a ball that cleanly pulls away from the pan sides, about 2 minutes of serious stirring.

Cool the dough slightly:

Remove from heat and let it sit for about 5 minutes, because adding the egg to hot dough will scramble it instead of incorporating smoothly.

Add the egg and vanilla:

Beat in the egg and vanilla extract until the dough transforms into something smooth and glossy, which might take a minute of serious mixing.

Prep for frying:

Scoop the dough into a piping bag fitted with a large star tip, and heat your vegetable oil in a deep pan until it reaches 350°F on a thermometer or when a small piece of dough sizzles actively.

Fry the churros:

Pipe 4 to 6-inch strips directly into the hot oil, using scissors to cut each piece, then fry for 2 to 3 minutes per side until golden brown all over.

Drain and coat:

Lift each churro out with a slotted spoon and let them drain briefly on paper towels before rolling them in the cinnamon sugar mixture while still warm.

Make the chocolate sauce:

Heat cream and sugar in a small saucepan until just barely simmering, then remove from heat and stir in chocolate, butter, and salt, letting everything sit for a minute before whisking into glossy perfection.

Serve immediately:

Plate those warm cinnamon-sugar coated churros alongside bowls of the rich chocolate sauce while everything is still at peak deliciousness.

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My niece asked if we could have churros for her birthday breakfast instead of cake, and honestly it was the best decision ever. She stood on a stool next to me, carefully dipping each churro into the chocolate sauce with more concentration than I've ever seen from a seven-year-old. The way her eyes lit up at that first bite reminded me why some recipes become more than just food—they become the stuff of family stories.

Getting That Perfect Texture

The difference between okay churros and incredible ones comes down to oil temperature and timing. If your oil is too cool, the dough absorbs too much fat and turns heavy. Too hot, and the outside burns before the inside cooks through. I've found 350°F is the sweet spot, and using a thermometer eliminates all the guesswork. Also, smaller batches fry more evenly than crowded ones, even though it takes a bit longer.

Piping Like a Pro

A star tip is non-negotiable for those signature ridges that catch all the cinnamon sugar and create maximum surface area for crunch. When I first started making churros, I used a regular round tip and missed out on so much texture. Apply even pressure and keep the bag vertical for straight strips, or pipe directly into the oil with confidence. The scissors trick makes cutting so much easier than trying to break the dough free.

Serving Ideas and Variations

While the classic cinnamon sugar coating is perfect for a reason, I've discovered some lovely variations over the years. Try mixing a pinch of cayenne into your sugar mixture for heat, or add orange zest to the chocolate sauce for brightness. These also pair beautifully with dulce de leche or even a simple dusting of powdered sugar for something lighter.

• Make mini churro bites by piping 2-inch pieces for party-friendly portions
• Freeze unbaked piped dough on parchment sheets and fry straight from frozen for last-minute treats
• The chocolate sauce keeps refrigerated for a week and is incredible over ice cream too

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There's something almost magical about pulling warm, cinnamon-sugared dough from the oil and hearing that first satisfying crunch through the coating. These churros might just become your new favorite weekend project.

Recipe Questions & Answers

→ What makes churros crispy on the outside?

The high frying temperature of 350°F creates an immediate crispy exterior while the inside remains tender. Using a star-shaped piping tip increases surface area, enhancing the crunch.

→ Can I make churros without a piping bag?

You can use a zip-top bag with one corner snipped off, or scoop dough into a heavy-duty plastic bag. The star tip is ideal for texture, but a round opening will still work.

→ How do I know when the oil is ready?

Use a kitchen thermometer to verify the oil reaches 350°F. Alternatively, drop a small piece of dough into the oil—if it sizzles immediately and rises to the surface, the oil is ready.

→ Can I bake churros instead of frying?

Baked versions won't achieve the same crispy texture, but you can bake piped dough at 400°F for 20-25 minutes, brushing with melted butter and rolling in cinnamon sugar afterward.

→ How should I store leftover churros?

Churros are best enjoyed fresh. If storing, keep at room temperature in an airtight container for up to 1 day. Re-crisp in a 350°F oven for 5 minutes before serving.

→ What other dipping sauces work well?

Besides dark chocolate, try dulce de leche, caramel sauce, or vanilla custard. For a lighter option, serve with strawberry or raspberry jam.