Spanish Churros with Chocolate Sauce

The morning air in Madrid hits you differently when churros are nearby. I spent a semester there during college, and my dorm was conveniently located two blocks from a churro shop that opened at 7 AM. The scent of frying dough and cinnamon would drift through my window, acting as an alarm clock I never snoozed. My roommates and I made it our weekend ritual, stumbling in with messy hair and sleep in our eyes, leaving with paper cones full of warm, sugar-coated heaven and chocolate mustaches.

Last winter, my niece asked if we could make churros for her birthday sleepover. Eight giggling girls crowded my kitchen, taking turns with the piping bag and watching the dough sizzle in the oil. They burned their fingers on the first batch because they could not wait for them to cool, and there was cinnamon sugar everywhere—on the floor, in their hair, on the dog. But the chocolate-smeared faces and the way they kept reaching for one more made the mess entirely worth it.

Ingredients

• Water: Use filtered water if you can, as it affects the dough purity
• Unsalted butter: Cold butter cut into cubes melts evenly into the water
• Granulated sugar: Regular white sugar dissolves perfectly into the hot liquid mixture
• Salt: A small amount balances the sweetness and enhances the chocolate pairing
• All purpose flour: Standard flour creates the ideal structure for that classic churro texture
• Large egg: Room temperature egg incorporates more smoothly into the warm dough
• Vanilla extract: Pure vanilla adds a subtle background fragrance that ties everything together
• Vegetable oil: A neutral oil with a high smoke point works best for frying
• Granulated sugar: Extra sugar for coating creates that signature crunchy exterior
• Ground cinnamon: Fresh cinnamon gives the best aromatic coating experience
• Heavy cream: Heavy cream creates a luxurious, silky chocolate sauce
• Dark chocolate: Dark chocolate around 70 percent creates the perfect balance
• Unsalted butter: Butter adds glossy shine to the finished sauce

Instructions

Make the dough base:

Combine water, butter, sugar, and salt in a medium saucepan over medium heat, watching as the butter melts and the mixture comes to a gentle bubble.

Add the flour:

Dump in all the flour at once and stir vigorously for about 2 minutes until the dough forms a ball and pulls away cleanly from the pan sides.

Cool the dough:

Remove from heat and let it rest for 5 minutes so it is not too hot when you add the egg.

Incorporate the egg:

Beat in the egg and vanilla extract until the dough transforms into a smooth, glossy mixture that holds its shape.

Prepare for frying:

Scoop the dough into a piping bag fitted with a large star tip while you heat the oil to 350°F in a deep pan.

Fry the churros:

Pipe 4 to 6 inch strips directly into the hot oil, cutting with scissors, and fry for 2 to 3 minutes per side until deep golden brown.

Coat with sugar:

Drain the fried churros briefly on paper towels, then immediately roll them in the cinnamon sugar mixture while still warm.

Prepare the chocolate sauce:

Heat the cream and sugar until just simmering, then pour over chopped chocolate, butter, and salt, letting it sit for a minute before stirring into glossy perfection.

Save

My father in law visited from Spain last year and watched silently as I made these. He tasted one, closed his eyes, and nodded with the smallest smile. That quiet approval meant more than any compliment I have ever received about my cooking. We ate the whole batch standing at the counter, talking about his childhood churro memories.

Getting The Shape Right

The star tip is what gives churros their signature ridges, which creates more surface area for that cinnamon sugar crunch. I learned the hard way that piping directly into the hot oil takes some practice. My first attempt resulted in squiggly, uneven shapes that tasted great but looked like abstract art. Do not worry about perfection here, but do try to keep the strips relatively uniform so they fry evenly.

The Chocolate Sauce Secret

I have tried many chocolate sauce variations, but this simple combination of cream and dark chocolate is unbeatable. The key is letting the hot cream sit on the chocolate for that full minute before stirring. That patience allows the chocolate to melt gently without seizing. I add the butter at the end because it gives the sauce that glossy, professional finish you see in chocolate shops.

Timing Is Everything

Churros have a very short window of perfection. They are sublime within 10 minutes of frying, still warm with that crunch giving way to steamy softness. After that, they start to lose their magic. This is why I never make them for dinner parties where people might linger over appetizers. They are best for occasions where everyone is ready to eat immediately.

• Have your cinnamon sugar mixture ready in a wide shallow dish before you start frying
• Line your serving platter with parchment paper for easy cleanup from the sugar fallout
• Keep the chocolate sauce warm in a small heatproof bowl over barely simmering water

Save

There is something joyful about food meant to be eaten with your hands, warm and messy and shared. These churros bring out the kid in everyone who tries them.

Recipe FAQs

→ What makes churros crispy on the outside?

The high oil temperature (350°F) creates immediate crust formation while the interior steams soft. Frying in smaller batches prevents oil temperature drops, ensuring optimal crispiness.

→ Can I make the dough ahead of time?

The dough is best used immediately while warm for proper piping. However, you can prepare the chocolate sauce up to 2 days ahead and reheat gently before serving.

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

Dark chocolate (60-70% cocoa) provides the best balance of sweetness and intensity. The higher fat content creates a smooth, velvety texture that coats the churros perfectly.

→ How do I get the classic star shape?

A large star piping tip is essential—the ridges create more surface area for extra crispiness and that signature appearance. Pipe directly into hot oil and cut with scissors for uniform lengths.

→ Why is my dough too thick or too runny?

Let the cooked flour mixture cool for exactly 5 minutes before adding the egg. Too hot will cook the egg, too cold makes incorporation difficult. The dough should be smooth and glossy, holding its shape when piped.

→ Can I bake these instead of frying?

While baking produces a lighter version, it won't achieve the same crispy exterior and soft interior contrast. Frying is essential for authentic texture and flavor, though an air fryer can work as a compromise.