Crispy Homemade Churros with Dark Chocolate Dip

Simple kitchen staples combined to create an airy dough and sweet dipping accompaniment.

Churro Dough

Cinnamon Sugar

Chocolate Sauce

1 cup water, 2 tbsp sugar, 2 tbsp unsalted butter, ¼ tsp salt, 1 cup all-purpose flour, 1 large egg, 1 tsp vanilla, vegetable oil for frying.

½ cup granulated sugar combined thoroughly with 1 tsp ground cinnamon for rolling warm churros.

½ cup dark chocolate chips melted smoothly with ¼ cup heavy cream over low heat.

How to Make Golden Churros

Prepare & Cool Dough

Pipe & Heat Oil

Fry & Drain

Coat & Serve Warm

Boil water, sugar, butter, and salt in a saucepan. Stir in flour off heat until smooth. Cool 5 minutes, then mix in egg and vanilla.

Transfer dough into a bag fitted with a large star nozzle. Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C).

Pipe 4–6 inch strips into hot oil, snipping ends with scissors. Fry 2–3 minutes per side until golden, then drain on paper towels.

Toss the warm churros in cinnamon sugar until fully coated. Serve immediately alongside warm chocolate dip.

Secrets for Extra-Crispy Ridges

350°F

Oil temperature stability prevents soggy dough.

Star Tip

Deep ridges maximize surface area for outer crunch.

Small Batches

Fry 3-4 pieces at a time to keep oil hot.

Coat Warm

Cinnamon sugar sticks best straight out of oil.

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