Homemade Churros with Cinnamon Sugar and Chocolate Dip
These homemade churros have a crisp, ridged outside and a tender center, with a cinnamon-sugar coating that clings while they’re still warm. The dough comes together on the stovetop, then fries in manageable batches. Serve them fresh, with a simple chocolate dip on the side.
Recipe at a glance
- Yield: About 18 churros; serves 6
- Prep time: 25 minutes
- Cook time: 20 minutes
- Total time: About 45 minutes
Ingredients
For the churros
- 1 cup (240 ml) water
- 4 tablespoons unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- ¼ teaspoon fine salt
- 1 cup (120 g) all-purpose flour
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- About 6 cups neutral frying oil, such as canola or vegetable oil, or enough for a depth of 2 inches in a heavy pot
For the coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Optional chocolate dip
- 4 ounces semisweet chocolate, finely chopped
- ½ cup heavy cream
Instructions
- Prepare the coating and piping setup. Stir the ½ cup sugar and cinnamon together in a shallow dish. Fit a sturdy piping bag with a large open-star tip, about ½ inch wide. Set a wire rack over a sheet pan for draining. Keep a thermometer handy if you have one.
- Cook the dough. In a medium saucepan, bring the water, butter, 1 tablespoon sugar, and salt to a boil over medium heat. Add the flour all at once and stir firmly with a wooden spoon until it forms a smooth ball and pulls away from the sides of the pan, about 1 minute. Take the pan off the heat and let the dough cool for 5 minutes.
- Mix in the eggs. Beat in the eggs one at a time, then stir in the vanilla. The dough will look slippery or separated at first; keep mixing until it becomes smooth, thick, and pipeable. Spoon it into the prepared piping bag.
- Heat the oil carefully. Pour oil into a heavy, deep pot to a depth of about 2 inches, leaving plenty of room at the top. Heat over medium to 350°F. Keep the pot on a stable burner and keep water away from the hot oil. Never leave it unattended.
- Pipe and fry in small batches. Pipe 4-inch lengths onto small squares of parchment, using scissors to cut the dough from the tip. Lower three or four lengths at a time into the oil, dough-side down; after a few seconds, use tongs to lift away the parchment. Don’t crowd the pot. Fry for about 3 to 4 minutes, turning once, until the ridges are an even golden brown and the churros feel crisp. Keep the oil near 350°F between batches; if it drops too much, the churros can turn greasy.
- Drain and coat. Lift the churros out with a slotted spoon or spider and let excess oil drip back into the pot. Transfer them to the rack briefly, then roll in cinnamon sugar while warm. Let the oil return to temperature before frying the next batch.
- Make the dip, if using. Put the chopped chocolate in a heatproof bowl. Warm the cream in a small saucepan until steaming but not boiling, then pour it over the chocolate. Wait 2 minutes and stir until glossy. If a few pieces remain unmelted, warm the mixture gently in short intervals, stirring between each.
Tips, serving, and storage
A large star tip gives churros their ridged shape and helps create crisp edges. King Arthur Baking’s churros technique reference is also a useful reminder to pay attention to piping and oil temperature. If you don’t have a thermometer, test with a small scrap of dough: it should bubble steadily and turn golden without darkening immediately. Adjust the burner as needed, and fry just a few at a time for more even cooking.
For a variation, leave out the cinnamon and coat the warm churros in plain sugar, or add a pinch of cardamom to the cinnamon-sugar mixture. Serve them warm for dessert or a weekend treat, with chocolate dip, dulce de leche, or a bowl of fresh berries. For a family-friendly cooking setup, an adult should handle the pot and hot oil while younger helpers mix the sugar coating or arrange the finished churros.
Churros are at their crispest soon after frying. Cool leftovers completely, then store in an airtight container at room temperature for up to 1 day; avoid sealing them while warm, which traps steam. Re-crisp on a baking sheet in a 350°F oven for 5 to 8 minutes, checking often. The coating may soften in storage, and the churros won’t be quite as crisp as freshly fried.
