Crispy Soft Spanish Churros (Printer-friendly)

Crispy outside, soft inside churros with cinnamon sugar and smooth chocolate sauce for a tasty treat.

# What You'll Need:

→ Dough

01 - 1 cup water
02 - 2 1/2 tablespoons unsalted butter
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour
06 - 1 large egg
07 - 1/2 teaspoon vanilla extract

→ For Frying

08 - 2 cups vegetable oil

→ Cinnamon Sugar

09 - 1/2 cup granulated sugar
10 - 1 teaspoon ground cinnamon

→ Chocolate Dipping Sauce

11 - 1/2 cup heavy cream
12 - 3.5 ounces dark chocolate, chopped
13 - 1 tablespoon unsalted butter
14 - 1 tablespoon granulated sugar
15 - Pinch of salt

# Directions:

01 - Combine water, butter, sugar, and salt in a medium saucepan and bring to a gentle boil over medium heat.
02 - Add all flour at once and stir vigorously until dough forms a ball and detaches from the pan sides, about 2 minutes.
03 - Remove from heat and allow dough to cool for 5 minutes.
04 - Beat in egg and vanilla extract until the dough becomes smooth and glossy.
05 - Transfer dough to a piping bag fitted with a large star tip.
06 - Heat vegetable oil to 350°F (175°C) in a deep pan suitable for frying.
07 - Pipe 4 to 6-inch strips of dough into hot oil, cutting with scissors; fry in batches for 2–3 minutes per side until golden brown.
08 - Remove churros with a slotted spoon and drain on paper towels; roll warm churros in cinnamon sugar mixture to coat evenly.
09 - Gently heat cream and sugar until simmering; remove from heat and add chopped chocolate, butter, and salt. Let rest for 1 minute before stirring smooth.
10 - Serve churros warm accompanied by the rich chocolate dipping sauce.

# Expert advice:

01 -
  • The contrast between the crunchy cinnamon sugar crust and the soft pillowy center is honestly addictive.
  • You can make these on a lazy Sunday morning or serve them after dinner and either way people will think youre showing off.
  • The chocolate sauce is so easy it feels like cheating, but it tastes like something from a fancy cafe.
02 -
  • If your oil is not hot enough, the churros absorb too much grease and turn limp instead of crispy.
  • Do not skip the cooling step after cooking the dough or the egg will cook into scrambled bits instead of blending smoothly.
  • Roll the churros in cinnamon sugar while they are still warm or the coating will not stick properly.
03 -
  • Add a pinch of orange zest to the chocolate sauce for a subtle brightness that cuts through the richness.
  • If you want extra crispy churros, fry them a little longer on the second side until they turn a shade darker than golden.
  • Leftover dough can be piped onto parchment and frozen, then fried straight from the freezer when you want a quick treat.
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