Save to Pinterest There's something magical about the moment churros hit hot oil—that sizzle, the way the kitchen fills with the smell of caramelizing sugar before you've even finished frying the batch. I discovered these at a small café in Madrid where an elderly woman with flour-dusted hands was piping them fresh into a vat of oil, and I became instantly obsessed. Now, whenever I make them at home, my kitchen transforms into that same warm, slightly chaotic space where the simple act of frying becomes a moment worth savoring.
My partner once declared they'd never understood the hype around churros until they bit into one still warm from my kitchen, chocolate sauce dripping everywhere, and suddenly became a believer. That moment—watching someone's eyes light up at something you made—is why I keep making them.
Ingredients
- Water: Seems humble, but it's the foundation of tender dough that won't crack when it hits the oil.
- Unsalted butter: Adds richness and helps the dough develop that delicate golden exterior.
- Granulated sugar: A small amount in the dough creates subtle sweetness and feeds the frying caramelization.
- Salt: Just a pinch to balance everything and make the sweetness sing.
- All-purpose flour: The structure-builder—don't substitute or sift obsessively, just measure by weight if you can.
- Egg: Binds the dough and creates that glossy finish you're after.
- Vanilla extract: A whisper of flavor that rounds out the dough without announcing itself.
- Vegetable oil: Choose something neutral and stable at high heat—this is not the time for fancy oils.
- Cinnamon and sugar coating: The textural contrast that makes people pause mid-bite.
- Dark chocolate: Quality matters here since it's the star of the sauce; look for at least 60% cacao.
- Heavy cream: Creates silkiness without the need for complicated emulsifications.
Instructions
- Build the dough base:
- In a medium saucepan, combine water, butter, sugar, and salt, then bring to a gentle boil over medium heat. The butter should fully melt and incorporate, creating a cohesive liquid before you add the flour.
- Create the paste:
- Add flour all at once and stir vigorously for about 2 minutes until the mixture forms a ball that pulls away from the pan's sides—this is your signal that you've developed enough gluten structure. It should look like rough mashed potatoes.
- Cool and incorporate egg:
- Let the dough rest off heat for 5 minutes, then add the egg and vanilla extract, beating well until the dough becomes smooth and glossy. You'll notice it transforms from shaggy to silky; that's when you know it's ready.
- Transfer to the piping bag:
- Once smooth, transfer the warm dough to a piping bag fitted with a large star tip—this is much easier to do while the dough is still warm and pliable.
- Heat your oil to temperature:
- In a deep pan, heat vegetable oil to 350°F (175°C), using a thermometer to be sure. Oil that's too cool creates greasy churros; too hot and they brown before cooking through.
- Pipe and fry in batches:
- Working carefully, pipe 4–6-inch strips of dough directly into the hot oil, using scissors to cut the dough cleanly. Fry in small batches—crowding the pan drops oil temperature and invites disaster.
- Fry to golden perfection:
- Cook for 2–3 minutes per side until deeply golden brown and crispy-looking. The exterior should have a slight papery texture when you remove them.
- Drain and dry:
- Use a slotted spoon to remove churros and rest them on paper towels to drain excess oil, which prevents them from becoming heavy or greasy.
- Coat while warm:
- Mix cinnamon and sugar in a shallow dish, then immediately roll warm churros to coat completely. The residual heat helps the sugar cling.
- Make the chocolate sauce:
- Heat cream and sugar in a small saucepan until just simmering, then pour over chopped dark chocolate and butter with a pinch of salt. Let it sit undisturbed for 1 minute before stirring until completely smooth.
- Serve and enjoy:
- Arrange warm churros on a plate with the chocolate sauce alongside for dipping. Eat them immediately for maximum crispiness.
Save to Pinterest I once fried an entire piping bag of dough all at once and ended up with sad, soggy churros that taught me the hard way why small batches matter. Now that moment of restraint—waiting between batches, knowing the next round will be better—feels like part of the ritual.
The Oil Temperature Dance
Getting the oil temperature right is the line between crispy and disappointing, and it's worth investing in a simple deep-fry or instant-read thermometer. I learned this after watching my first batch absorb oil like a sponge—now I check the temperature before each batch because it naturally drops as you fry. The magic happens at 350°F, where the exterior crisps almost immediately while the inside stays tender.
Perfecting the Chocolate Sauce
The chocolate sauce feels almost too simple until you realize that the one-minute rest after pouring hot cream over chocolate is what creates that silky, pourable texture without lumps. I used to rush this step and ended up with grainy sauce, but that pause—giving the heat time to gently melt the chocolate—changed everything. The addition of butter and a tiny pinch of salt deepens the chocolate flavor without making it salty.
Making Them Even Better
Churros are best enjoyed immediately, still warm enough that the cinnamon sugar sticks and the interior is still steaming. If you're making them ahead, you can reheat them in a 300°F oven for about 5 minutes to restore some crispness.
- For extra crispiness, try frying smaller batches and ensuring your oil stays at a consistent temperature.
- A light dusting of orange zest mixed into the chocolate sauce adds a sophisticated twist that feels special without overwhelming the dish.
- These freeze beautifully before frying—pipe them onto parchment, freeze for an hour, then fry from frozen, adding just 30 seconds extra per side.
Save to Pinterest These churros are the kind of dessert that brings people together—unfussy, warm, and deeply satisfying. Make them once and they'll become your go-to kitchen moment.
Recipe FAQs
- → What type of oil is best for frying?
Use a neutral vegetable oil with a high smoke point, such as canola or sunflower oil, to ensure even frying and crispiness.
- → How can I achieve extra crispy dough?
Fry in smaller batches to maintain the oil temperature and avoid sogginess. Also, drain on paper towels immediately after frying.
- → Can I add any flavors to the chocolate sauce?
Yes, a zest of orange or a pinch of cinnamon can be added to the sauce for a subtle aromatic twist.
- → Is it important to pipe the dough shape?
Yes, piping the dough with a star tip creates ridges that hold the cinnamon sugar well and give the characteristic texture.
- → How long should the dough cool before adding the egg?
Allow the dough to cool for about 5 minutes to prevent cooking the egg when it's mixed in, ensuring a smooth texture.