Easy Spanish Churros Recipe
Make the best classic churros at home (easy recipe)! Crispy on the outside, soft inside, coated in cinnamon sugar and served with rich chocolate sauce.
Servings: 18 Churros
Calories: 107kcal
Equipment
Ingredients
For the churros:
- 1 cup All-purpose flour
- 1 cup Water
- ½ teaspoon Salt
- 1 tablespoon Oil
For the chocolate sauce:
- 100 g Dark chocolate
- ½ cup Heavy cream
For coating the churros:
- ¼ cup Sugar
- 1 teaspoon Cinnamon
- Oil for frying
Instructions
- Make the dough: In a medium saucepan, combine the water, oil, and salt. Bring to a boil over medium heat.
- Once boiling, remove from the heat and immediately add the flour. Stir vigorously with a wooden spoon until a thick dough forms and pulls away from the sides.
- If the dough looks shaggy, transfer it to a lightly oiled surface and knead for 20–30 seconds until smooth.
- Prepare the piping setup: Transfer the warm dough into a churrera or a large piping bag fitted with a large open star tip (Wilton 1M or Ateco 827).Tip: For safety, double-bag your piping bags (one inside the other) or use a heavy-duty bag so the hot dough won’t tear the plastic.
- Set aside while you heat the oil.
- Mix the coating: In a shallow dish, mix the sugar and cinnamon. Set aside.
- Make the chocolate sauce: Finely chop the dark chocolate and place it in a heatproof bowl. Heat the cream in a small saucepan until just beginning to simmer, then pour it over the chocolate. Rest 1–2 minutes, then stir until smooth and glossy.
- Fry the churros: Heat oil in a Dutch oven or deep skillet to 350°F (180°C).
- Pipe long strips of dough directly into the hot oil, cutting them with scissors. Fry 4–5 churros at a time until golden, about 2–4 minutes. Drain on paper towels.
- Coat and serve: Roll the warm churros in the cinnamon sugar. Serve immediately with warm chocolate sauce.
Video
Notes
- Piping Bag Safety: This dough is dense and warm, always double-bag your piping bags or use a sturdy reusable one. Thin bags can tear and cause burns.
- Use large piping tips: Use a large open star tip (Ateco 828, 829). Smaller tips cannot handle the dough.
- Oil Temperature: Keep oil at 350°F (180°C) for even frying. If oil is too hot: the churros brown too fast and stay raw inside, if too cool they absorb oil and become greasy.
- Make-Ahead & Storage: Churros taste best fresh. If you need to prepare ahead, pipe the raw dough onto a tray and freeze. Fry straight from frozen, just add 1–2 minutes.
- Choose your chocolate: Chocolate sauce can be made with milk chocolate, but reduce cream slightly (to ~100ml).
Nutrition
Calories: 107kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 68mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 0.04mg | Calcium: 10mg | Iron: 1mg