Classic Spanish Churros (Printable version)

Golden fried dough strips coated in cinnamon sugar, paired with smooth chocolate sauce for dipping.

# Needed ingredients:

→ Dough

01 - 1 cup water
02 - 2 ½ tbsp unsalted butter
03 - 2 tbsp granulated sugar
04 - ¼ tsp salt
05 - 1 cup all-purpose flour
06 - 1 large egg
07 - ½ tsp vanilla extract

→ Frying

08 - 2 cups vegetable oil

→ Cinnamon Sugar

09 - ½ cup granulated sugar
10 - 1 tsp ground cinnamon

→ Chocolate Dipping Sauce

11 - ½ cup heavy cream
12 - 3.5 oz dark chocolate, chopped
13 - 1 tbsp unsalted butter
14 - 1 tbsp granulated sugar
15 - Pinch of salt

# How to make it:

01 - Combine water, butter, sugar, and salt in a medium saucepan and bring to a gentle boil over medium heat.
02 - Add flour all at once and stir vigorously until the mixture forms a ball and detaches from the pan sides, approximately 2 minutes.
03 - Remove from heat and allow the dough to cool for 5 minutes.
04 - Beat in the egg and vanilla extract until the dough achieves a smooth and glossy texture.
05 - Transfer the dough into a piping bag fitted with a large star tip.
06 - Heat vegetable oil in a deep pan to 350°F (175°C).
07 - Pipe 4–6 inch strips of dough directly into the hot oil, cutting with scissors. Fry in batches for 2–3 minutes on each side until golden brown.
08 - Remove churros with a slotted spoon and drain on paper towels.
09 - Mix ground cinnamon and granulated sugar in a shallow dish and roll warm churros to evenly coat.
10 - Heat heavy cream and sugar in a small saucepan until just simmering. Remove from heat, stir in chopped chocolate, butter, and a pinch of salt. Let sit for 1 minute, then stir until smooth.
11 - Present the warm churros alongside the chocolate dipping sauce.

# Expert advice:

01 -
  • They're crispy enough to crack between your teeth but soft enough to melt on your tongue—that contrast is addictive.
  • The chocolate sauce comes together in under five minutes, transforming store-bought ingredients into something that tastes like you spent hours on it.
  • They're forgiving enough for a beginner but impressive enough to make you feel like a professional in your own kitchen.
02 -
  • If your dough is too cool when you try to pipe it, warm it gently for a few seconds—cold dough will clog the piping bag and frustrate you.
  • The oil temperature is non-negotiable; a cheap instant-read thermometer is the best investment you can make for fried foods.
  • Churros are best enjoyed within an hour of frying, so don't make them hours ahead unless you plan to reheat them briefly in the oven.
03 -
  • Cut your churro strips slightly longer than 6 inches if you like chewier centers; shorter and thinner if you prefer them entirely crispy.
  • Keep your chocolate sauce warm in a small bowl set over simmering water so it stays pourable and glossy throughout the meal.
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