Spanish Churros with Chocolate Sauce

The smell of frying dough hitting hot oil instantly transports me to a crowded plaza in Madrid, where I stood outside a tiny churrería watching the vendor pipe perfect ridged spirals into sizzling copper pots. Steam rose in clouds as he tossed them into paper cones, the cinnamon sugar cloud around him like sweet incense. I ate three standing right there, burning my fingers but unable to stop. That memory stuck so hard I spent weeks perfecting these at home, determined to recreate that magic in my own kitchen.

My first attempt ended in disaster because I skipped cooling the dough before adding the egg, which instantly scrambled into weird cooked bits throughout the paste. I tried to pipe it anyway, which resulted in the saddest, lumpiest churros anyone had ever seen. My husband still brings up The Great Churro Failure of 2018, usually when I get too confident in the kitchen. Lesson learned, now I set a timer and walk away for those five crucial minutes.

Ingredients

• Water: This forms the base of your dough, so measure accurately for the right consistency
• Unsalted butter: Adds richness and helps create that tender interior texture we are after
• Granulated sugar: Just enough to lightly sweeten the dough without overpowering the cinnamon coating
• Salt: A tiny amount that balances all the sweetness and makes flavors pop
• All-purpose flour: Creates the structure, no need for anything fancy here
• Large egg: This is crucial for the glossy, pipeable texture and proper rise
• Vanilla extract: Adds a lovely background note that plays beautifully with cinnamon
• Vegetable oil: You need enough for deep frying, heat it properly for best results
• Granulated sugar: For rolling, use more than you think you need
• Ground cinnamon: Freshly grated or newly opened containers give the best flavor
• Heavy cream: The fat content is what makes the chocolate sauce so velvety
• Dark chocolate: Something around 70% creates the perfect balance with the sweet churros
• Unsalted butter: That extra tablespoon gives the dipping sauce gorgeous sheen
• Pinch of salt: Never skip this in chocolate sauce, it wakes everything up

Instructions

Make the dough base:

Combine water, butter, sugar, and salt in a medium saucepan over medium heat. Watch it carefully and as soon as it reaches a gentle boil, dump in all the flour at once and stir vigorously until everything comes together into a smooth ball that pulls away from the sides of the pan.

Cool the dough:

Remove from heat and let it sit for exactly 5 minutes. This step is non-negotiable or your egg will cook when you add it next.

Add the egg:

Beat in the egg and vanilla extract until your dough transforms into something smooth and glossy. It should hold its shape but still be pipeable.

Prepare to fry:

Transfer dough to a piping bag fitted with a large star tip while heating your oil to 350°F. The oil needs to be properly hot or your churros will turn out greasy and sad.

Fry the churros:

Pipe 4 to 6 inch strips directly into the hot oil, cutting them with scissors. Fry for 2 to 3 minutes per side until deeply golden brown all over.

Coat them immediately:

Drain on paper towels for just a moment, then roll warm churros in cinnamon sugar while they are still hot. This is when the coating actually sticks properly.

Make the chocolate sauce:

Heat cream with a tablespoon of sugar until just simmering, then pour over chopped dark chocolate, butter, and salt. Let it sit for 1 minute before stirring until impossibly smooth.

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These became my go-to comfort food during a particularly rough winter when everything felt overwhelming. There was something so therapeutic about standing over the pot, watching dough transform into something golden and crisp, the whole house smelling like sugar and warm spice. Friends started showing up on rainy Tuesday nights, somehow knowing churros were happening.

Getting That Perfect Star Shape

The star tip does more than look pretty, those ridges create extra surface area for crisping up. I have found that piping directly into the oil takes some practice, so do not feel bad if your first few look more like squiggly worms than perfect ribbons. They all taste the same, I promise.

Frying Temperature Matters

Invest in a kitchen thermometer if you do not have one already, because guessing oil temperature is a recipe for disappointment. Too hot and they burn outside while staying raw inside, too cool and they absorb oil like sponges. I keep mine right at 350°F and fry in small batches to maintain the heat.

Make Ahead And Storage

The dough can actually be made ahead and kept in the piping bag in the refrigerator for up to 24 hours. Let it come to room temperature before frying or you will fight with it the whole time. Unfortunately, churros do not reheat well so plan to eat them all the day you make them, which has never been a problem at my house.

• Mix extra cinnamon sugar because you will want more coating
• Keep the chocolate sauce warm in a thermos if serving a crowd
• Have paper towels ready for draining before you start frying

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There is something so satisfying about making something that usually seems reserved for bakery windows or street vendors. These churros have turned countless ordinary evenings into something that feels like a celebration.

Frequently Asked Questions

→ What makes churros crispy on the outside?

Frying at the correct temperature of 350°F (175°C) creates the signature crispy exterior while keeping the inside soft and tender. The dough's high moisture content converts to steam during frying, creating that light, airy texture.

→ Can I make churros ahead of time?

Churros are best enjoyed fresh and warm. If you need to prepare ahead, make the dough and pipe onto parchment paper, then fry just before serving. They lose crispiness quickly, so avoid storing fried churros for extended periods.

→ What's the purpose of the star tip when piping?

The star piping tip creates those signature ridges that increase surface area, allowing more cinnamon sugar to cling to the churros while providing extra crispy edges during frying.

→ Why let the dough cool before adding the egg?

Adding egg to hot dough would scramble it. Allowing the dough to cool for 5 minutes prevents the egg from cooking prematurely, ensuring proper incorporation and a smooth, glossy dough texture.

→ Can I bake churros instead of frying?

While baking reduces oil, it won't achieve the same crispy texture as traditional frying. Baked churros tend to be denser and lack that characteristic crunch. For authentic results, deep frying is recommended.

→ What type of chocolate works best for the dipping sauce?

Dark chocolate with 60-70% cocoa content provides the best balance of sweetness and intensity. The higher cocoa content creates a richer sauce that complements the sweet cinnamon sugar coating without being overly sugary.