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Crispy Homemade Churros Recipe Easy 5-Step Guide with Chocolate Sauce

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This recipe shows how to make crispy homemade churros with a rich chocolate dipping sauce in just a few simple steps. Perfectly crunchy on the outside and tender inside, these churros are a delightful treat for any occasion.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 2 1/2 tablespoons (35 g) granulated sugar
  • 1/2 teaspoon (2.5 g) salt
  • 2 tablespoons (30 g) vegetable oil (or any neutral oil)
  • 1 cup (125 g) all-purpose flour
  • 2 large eggs, room temperature
  • Vegetable oil for frying (about 4 cups / 1 liter)
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon (7 g) ground cinnamon
  • 4 ounces (115 g) semi-sweet chocolate, chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon (14 g) unsalted butter
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Dough: In a medium saucepan, combine 1 cup (240 ml) water, 2 1/2 tablespoons (35 g) granulated sugar, 1/2 teaspoon salt, and 2 tablespoons (30 g) vegetable oil. Bring to a boil over medium heat, stirring occasionally. Once it boils, remove from heat immediately.
  2. Add the Flour: Quickly stir in 1 cup (125 g) all-purpose flour until the mixture forms a ball and pulls away from the sides of the pan. This usually takes about 1-2 minutes. Let it cool for 5 minutes so the eggs don’t scramble when added next.
  3. Incorporate the Eggs: Transfer the dough to a mixing bowl. Add 2 large eggs, one at a time, beating vigorously after each addition until the dough is smooth and glossy.
  4. Heat the Oil: Fill your deep skillet or Dutch oven with about 2 inches (5 cm) of vegetable oil. Heat to 350°F (175°C) using a deep-fry thermometer for accuracy.
  5. Pipe and Fry Churros: Fit your piping bag with a large star tip, fill it with the dough, and carefully pipe 4-6 inch (10-15 cm) strips directly into the hot oil, cutting the dough with scissors. Fry in batches, turning occasionally, until golden and crispy (about 2-3 minutes per side). Use a slotted spoon to transfer churros to paper towels to drain.
  6. Coat with Cinnamon Sugar: While still warm, toss churros in a bowl with 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon (7 g) ground cinnamon.
  7. Make the Chocolate Sauce: In a small saucepan, gently heat 1/2 cup (120 ml) heavy cream until just simmering. Remove from heat, add 4 ounces (115 g) chopped semi-sweet chocolate, 1 tablespoon (14 g) unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt. Stir until smooth and glossy.
  8. Serve: Plate the churros with a bowl of warm chocolate sauce for dipping. Enjoy immediately for the best crispy experience!

Notes

Keep the oil temperature steady at 350°F (175°C) to avoid greasy or burnt churros. Fry in small batches to maintain oil temperature. Drain churros well on paper towels before coating with cinnamon sugar. If chocolate sauce is too thick, add a splash of cream; if too thin, simmer longer to thicken. For gluten-free, substitute flour with gluten-free baking blend; for dairy-free chocolate sauce, use coconut cream and dairy-free chocolate chips.

Nutrition

Keywords: churros, homemade churros, crispy churros, chocolate dipping sauce, cinnamon sugar churros, fried dessert, easy churros recipe

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