Crispy, golden, cinnamon-sugar coated churros served with a rich, velvety dark chocolate dipping sauce. This authentic Spanish street food is easier to make at home than you think.
Crispy, crunchy, chocolatey perfection.
Bring water, butter, sugar, and salt to a boil in a saucepan. Reduce heat to low, add flour all at once, and stir vigorously until a smooth dough forms and pulls away from the sides.
Let the dough cool for 5 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla. The dough should be smooth and pipeable.
Heat 2 inches of vegetable oil to 375°F (190°C) in a deep pot or Dutch oven. Line a plate with paper towels.
Transfer dough to a piping bag fitted with a large star tip. Pipe 6-inch strips directly into the hot oil, cutting with scissors. Fry in batches for 2-3 minutes until deep golden brown, turning once.
Drain churros on paper towels for 30 seconds, then immediately roll them in the cinnamon-sugar mixture while still warm. This ensures the coating sticks perfectly.
Heat heavy cream until just simmering. Pour over chopped dark chocolate. Let sit 2 minutes, then stir until smooth. Serve churros warm with the chocolate dip on the side.
Swap the chocolate dip for warm caramel sauce, dulce de leche, or a tangy fruit sauce like raspberry or strawberry for a refreshing twist on classic churros.
Fry the churros until golden, then use a piping tip to inject dulce de leche, chocolate ganache, or vanilla pastry cream directly into the center for a gooey surprise.
For a lighter version, pipe the dough onto a parchment-lined sheet and bake at 400°F (200°C) for 15-18 minutes until golden. Brush with melted butter and coat in cinnamon sugar.
Add 1 teaspoon chili powder and 1/2 teaspoon cayenne to the cinnamon-sugar coating for a sweet-heat kick. A pinch of nutmeg or cardamom in the dough adds warmth and depth.
