Churros Cinnamon Sugar Dip (Printer-Friendly)

Crispy, cinnamon-coated churros paired with a smooth chocolate dip. A Spanish treat perfect for any occasion.

# 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 (for deep frying)

→ 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

# Step-by-Step Guide:

01 - Combine water, butter, sugar, and salt in a medium saucepan; bring to a gentle boil over medium heat.
02 - Add flour all at once and stir vigorously until mixture forms a ball and pulls away from sides, about 2 minutes.
03 - Remove saucepan from heat and let dough cool for 5 minutes.
04 - Beat in egg and vanilla extract until smooth and glossy.
05 - Transfer dough to a piping bag fitted with a large star tip for shaping.
06 - Heat vegetable oil in a deep pan to 350°F (175°C).
07 - Pipe 4–6 inch dough strips directly into hot oil, cutting with scissors; fry 2–3 minutes per side until golden brown.
08 - Remove fried churros with a slotted spoon and drain on paper towels.
09 - Combine cinnamon and sugar in a shallow dish; roll warm churros in mixture to coat evenly.
10 - Heat cream and sugar in a small saucepan until just simmering, remove from heat, then add chocolate, butter, and salt; let sit 1 minute and stir until smooth.
11 - Serve churros warm alongside the chocolate dipping sauce.

# Expert Tips:

01 -
  • The contrast between that shatteringly crisp exterior and the tender, almost pillowy inside is genuinely addictive.
  • Homemade chocolate sauce tastes like velvet compared to anything store-bought.
  • They come together faster than you'd think, making them perfect for impressing people on short notice.
02 -
  • The dough must cool before you add the egg, or you'll end up with scrambled bits instead of smooth dough—I learned this by experience and won't let you repeat my mistake.
  • Temperature control on the oil is everything; a thermometer costs five dollars and will save you from a dozen batches of mediocre churros.
  • Churros are absolutely best eaten within an hour of frying, so plan to serve them right away rather than trying to reheat them later.
03 -
  • If your dough seems too thick to pipe, it might have cooled too much—warm it gently over a low flame or in the microwave for 10-second bursts until it softens again.
  • The chocolate sauce can be made ahead and reheated gently over low heat; store it covered in the refrigerator for up to a week.
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