Churros
These homemade churros are golden and crisp on the outside, soft and warm on the inside, rolled in cinnamon sugar and served with a rich, velvety chocolate dipping sauce. Perfect for a sweet treat that will satisfy any dessert craving.
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Churros
Servings: 4 Servings
Golden, crisp churros rolled in cinnamon sugar and served with a rich, warm chocolate sauce.
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Ingredients
- 1 cup 250ml water
- 1/2 cup 115g unsalted butter
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup 125g all-purpose flour
- 3 large eggs
- Vegetable oil for frying
- 1/2 cup 100g caster sugar
- 1 tbsp ground cinnamon
- 1/2 cup 120ml heavy cream
- 1/2 cup 90g semi-sweet chocolate chips
- 1 tbsp granulated sugar optional
- 1/2 tsp vanilla extract optional
Instructions
- In a medium saucepan, melt the unsalted butter. Then add the flour, stirring constantly until the flour is cooked out.
- Let the dough cool for around five minutes. Add the eggs one at a time, beating well after each addition.
- The dough should become smooth, elastic, and pipeable.
- Transfer the dough into a piping bag fitted with a star-shaped nozzle, or use a zip-top bag with the corner snipped off. Press out any excess air and set aside.
- Fill a heavy-based pot with vegetable oil and heat it to 180–190°C. Carefully pipe strips of dough into the hot oil, cutting them to the desired length. Fry a few at a time for 2–4 minutes per side, or until golden and crisp. Remove with a slotted spoon and drain on paper towels.
- To prepare the chocolate sauce, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat and pour over the chocolate chips in a bowl, stirring until smooth.
- In a shallow dish, mix the caster sugar and ground cinnamon. Roll the hot churros in the cinnamon sugar mixture until evenly coated. Serve whilst still warm.
