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A churro with a bite taken out of it sitting on a plate with a bit of chocolate sauce on it.
Kate Ramos

Authentic Churros Recipe with Chocolate Sauce

The ultimate authentic Churros recipe–this is the one you've been searching for! Crispy, cinnamon and sugar dusted outside, soft and buttery inside with a special technique that makes them even easier to make! Don't skip on the Mexican Chocolate Sauce either, it's the perfect accompaniment.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 -8 (9-inch long) churros
Course: Sweets
Cuisine: Spanish
Calories: 2269
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Cinnamon-Sugar Coating
For Serving

Equipment

Method
 

  1. Boil. Heat water, butter, sugar, vanilla, and salt in a medium saucepan over medium-high heat. Bring to a boil.
  2. Add flour. Remove from heat, add flour and beat 1 minute or until completely combined.
  3. Cool. Transfer mixture to a stand mixer fitted with a paddle attachment. Let cool 5-10 minutes.
  4. Beat in egg. Add egg and beat on medium until fully incorporated and a soft dough has formed.
  5. Pipe. Transfer to a pasty bag fitted with a 1/2 inch open star tip. Pipe onto a parchment-lined baking sheet into long sticks, spirals, or any shape you'd like.
  6. Freeze. Stick the baking sheet in the freezer until churros are stiff, about 20-30 minutes.
  7. Heat oil. Meanwhile, pour vegetable oil into a wide, shallow frying pan or braiser. Attach a candy or deep fry thermometer to the side and heat to 360°F over high heat. Monitor the heat as you are frying the churros, you don't want it to get below 340°F.
  8. Fry. Once churros are stiff and oil is hot, fry the churros 3 or 4 at a time until golden on all sides, about 4 minutes total. If the churros are too floppy when you try to flip them give them another minute to cook, then try to flip.
  9. Drain. Transfer to a paper towel-lined baking sheet and let drain for a minute or two.
  10. Coat in cinnamon-sugar. Combine sugar and cinnamon for coating in a shallow bowl or pie plate. Place the warm churros in the cinnamon mixture and coat on all sides.
  11. Serve. Serve while still warm with Mexican chocolate sauce.

Nutrition

Serving: 1gCalories: 2269kcalCarbohydrates: 59gProtein: 5gFat: 227gSaturated Fat: 22gPolyunsaturated Fat: 195gTrans Fat: 6gCholesterol: 69mgSodium: 187mgFiber: 1gSugar: 33g

Video

Notes

  1. Storage: Churros are best eaten right away. You can keep them warm in a 200°F oven for 30-40 minutes if necessary. Any leftovers can be stored in an airtight container for up to 3 days.
  2. Churro length: Measure the width of the pan you plan on frying the churros in before you pipe them out to make sure you don't make them longer than what will fit in the pan.
  3. Dipping: A pie plate or baking dish works well for dipping the churros in cinnamon and sugar.
  4. Chocolate sauce: The sauce can be made up to a week in advance and stored in the refrigerator. Warm on the stove or in the microwave before serving.

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