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Crispy Churros Recipe Easy Homemade with Best Chocolate Dipping Sauce

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A quick and easy recipe for crispy churros with a tender inside, coated in cinnamon sugar and served with a rich, velvety chocolate dipping sauce with a hint of espresso.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 2 1/2 tablespoons (35 g) granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons (30 ml) vegetable oil (or any neutral oil)
  • 1 cup (125 g) all-purpose flour
  • 1 large egg (room temperature)
  • Vegetable oil or canola oil for deep frying (about 4 cups / 1 liter)
  • 1/2 cup (100 g) granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • 4 oz (115 g) bittersweet chocolate, chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon (15 g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso or strong coffee (optional)

Instructions

  1. In a medium saucepan, combine 1 cup water, 2 1/2 tablespoons sugar, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. Bring to a rolling boil over medium-high heat.
  2. Once boiling, immediately remove from heat and stir in 1 cup all-purpose flour until the mixture forms a ball and pulls away from the sides, about 2-3 minutes.
  3. Let the dough cool for about 5 minutes to avoid cooking the egg.
  4. Beat in 1 large egg until fully incorporated and the dough is smooth but still thick enough to pipe, about 1-2 minutes.
  5. Heat about 4 cups vegetable oil in a large heavy-bottomed pot to 350°F (175°C).
  6. Fit a pastry bag with a large star tip and fill with dough. Pipe 4-6 inch strips directly into hot oil, cutting with scissors or a knife.
  7. Fry churros in batches for about 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  8. While still warm, roll churros in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon until well coated.
  9. To make the chocolate dipping sauce, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer.
  10. Remove from heat and add 4 oz chopped bittersweet chocolate, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon espresso (if using). Stir until smooth and glossy.
  11. Keep the chocolate sauce warm on low heat or transfer to a serving bowl.

Notes

Let the dough cool before adding the egg to prevent scrambling. Maintain oil temperature at 350°F (175°C) to avoid greasy churros. Use a large star tip for piping to create ridges that hold cinnamon sugar and chocolate sauce well. Reheat leftover churros in a 375°F oven for 5-7 minutes to regain crispiness; avoid microwaving.

Nutrition

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

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