Homemade Crispy Churros with Rich Chocolate Dipping Sauce.

There is something hypnotic about the smell of frying dough tossed in cinnamon sugar. While most of us associate churros with summer fairs or bustling street corners in Madrid, they are surprisingly easy to replicate in a home kitchen. The magic of a great churro lies in the contrast: a deeply ridged, golden-brown exterior that shatters when you bite into it, giving way to a soft, pillowy center that is almost custard-like.

The secret to this texture isn’t a complex leavening agent; it is the use of a pâte à choux style dough. By cooking the flour directly in a pot with water and butter before frying, you create a sturdy dough that puffs up perfectly without losing its shape. When paired with a thick, dark chocolate dip, it becomes a dessert that feels celebratory and cozy all at once. This recipe focuses on getting that perfect crunch while ensuring the center stays airy and light.

Ingredients

To achieve the best results, use a high-quality cinnamon and a chocolate with at least 60% cocoa for the dipping sauce.

For the Churro Dough

Water: 240ml (1 cup).
Unsalted Butter: 60g (1/4 cup), cubed.
Granulated Sugar: 2 tablespoons.
Salt: 1/2 teaspoon.
All-Purpose Flour: 125g (1 cup), sifted.¹
Egg: 1 large, at room temperature.
Vanilla Extract: 1 teaspoon.
Vegetable Oil: For frying (about 1 liter).

For the Coating

Granulated Sugar: 100g (1/2 cup).
Ground Cinnamon: 1 tablespoon.

For the Chocolate Dip

Dark Chocolate: 115g (4 oz), chopped.
Heavy Cream: 120ml (1/2 cup).
Pinch of Salt: To enhance the chocolate flavor.
Cayenne Pepper: A tiny pinch (optional, for a Mexican-style kick).

Instructions

Step 1: Preparing the Coating

Before you start the dough, mix the sugar and cinnamon in a shallow bowl or rimmed plate. You want this ready the moment the churros come out of the oil so the sugar sticks to the residual heat. Set this aside.

Step 2: Making the Dough

In a medium saucepan, combine the water, butter, 2 tablespoons of sugar, and salt. Bring the mixture to a boil over medium-high heat. As soon as it boils and the butter is fully melted, reduce the heat to low and add the flour all at once.

Stir vigorously with a wooden spoon. The mixture will quickly form a ball and pull away from the sides of the pan. Continue stirring and “mashing” the dough against the bottom of the pot for about 2 minutes. This cooks the flour and evaporates excess moisture, which is key to a crispy churro. Remove from heat and let it cool for 5 minutes.

Step 3: Incorporating the Egg

Add the egg and vanilla extract to the dough. At first, it will look like the dough is breaking apart and becoming slippery—this is normal. Keep stirring (or use a hand mixer) until the egg is fully incorporated and the dough becomes smooth, thick, and slightly glossy.

Step 4: Preparing to Fry

Transfer the dough into a piping bag fitted with a large open-star tip. The star tip is essential; it creates the ridges that increase the surface area for maximum crunch.

Heat about 2 inches of oil in a heavy-bottomed pot or Dutch oven to 175°C (350°F). Use a thermometer if possible, as oil that is too cool will make the churros greasy, and oil that is too hot will burn the outside while leaving the inside raw.

Step 5: Frying

Pipe lengths of dough (about 4 to 6 inches) directly into the hot oil, snipping the end with clean kitchen shears. Do not overcrowd the pot; fry about 3 or 4 at a time. Fry for 2–3 minutes per side until they are a deep golden brown.

Step 6: Coating

Use a slotted spoon to remove the churros and place them briefly on a paper-towel-lined plate for just 10 seconds to drain the excess oil. While still hot, toss them in the cinnamon-sugar mixture until evenly coated.

Step 7: The Chocolate Sauce

In a small saucepan or microwave-safe bowl, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy, then add the salt and optional cayenne.

Flavor and Texture Notes

The primary sensation of a fresh churro is the “shatter.” The ridges created by the piping tip become incredibly crisp in the hot oil. The cinnamon sugar adds a granular texture and a warm, woody sweetness that permeates the air.

Inside, the dough is moist and tender, with a subtle buttery flavor. The chocolate dipping sauce is the anchor; it is rich, slightly bitter, and velvety, providing a cool contrast to the hot, spiced dough. The tiny addition of salt in the chocolate makes the sweetness of the coating pop.

Tips and Variations

Keeping them Warm

If you are making a large batch, keep the finished churros on a wire rack in an oven set to 90°C (200°F). This keeps them warm and prevents the crust from softening while you finish the rest of the dough.

Filled Churros

If you have a very thick Bismarck piping tip, you can poke a hole through the center of a thicker churro and pipe in dulce de leche or Nutella.

Vegan Version

You can substitute the butter with a vegan butter stick and omit the egg. The dough will be slightly denser and less “puffy,” but it will still be very crispy. Use coconut cream and dairy-free chocolate for the dip.

Storage and Make-Ahead

Churros are best enjoyed within minutes of frying. However, if you have leftovers:

Reheating: Avoid the microwave, as it will make them rubbery. Instead, place them in an air fryer or oven at 180°C (350°F) for 3–5 minutes until the exterior crisps back up.
Freezing: You can pipe the raw dough onto a parchment-lined tray and freeze the shapes. Once frozen solid, transfer to a bag. Fry them directly from frozen, adding an extra minute to the cook time.
The Sauce: The chocolate dip can be made up to a week in advance and kept in the fridge. Simply reheat gently before serving.

Serving Suggestions

For a true Spanish experience, serve these with a cup of thick café con leche.

If you are hosting a party, create a “Churro Bar” with various dipping options:

The classic chocolate ganache.
Warm dulce de leche.
A tart raspberry coulis to cut through the richness.
Whipped cream with a dash of almond extract.

FAQ

Why are my churros raw in the middle?

This usually happens if the oil is too hot. The outside browns quickly before the heat can reach the center. Lower the temperature and fry them for a bit longer.

Do I have to use a star tip?

Yes. The ridges aren’t just for looks; they prevent the churros from “bursting” in the oil. A smooth churro can trap steam inside and explode during frying.

Can I bake these instead?

You can bake them at 200°C (400°F) for about 20 minutes, but they will be more like a long, thin éclair than a traditional churro. They lack that specific fried-dough crunch.

What kind of oil is best?

Any neutral oil with a high smoke point works well, such as vegetable, canola, or grapeseed oil. Avoid olive oil, as its flavor is too strong for this dessert.

Conclusion

Mastering the art of the homemade churro is a game-changer for any home cook. It’s a recipe that relies on basic pantry staples—flour, water, butter, and sugar—but results in a treat that feels truly indulgent. There is something deeply satisfying about piping the dough and watching it turn golden in the pot, knowing that a rich chocolate sauce is waiting on the side. Whether you’re sharing these with friends on a Friday night or making them for a special Sunday brunch, they are a guaranteed way to bring a bit of street-food magic into your kitchen.