Easy Churro Recipe: Crispy Treats You'll Love to Make

This easy churro recipe is a must-try for anyone who loves crispy, fluffy treats infused with cinnamon sugar.

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Course: Dessert

Cuisine: Spanish

Keyword: Chocolate Dipping Sauce, Churro Recipe, Easy Churros, Fried Treats, Homemade Dessert

Prep Time: 15

Cook Time: 20

Cooling Time: 5

Total Time: 40

Servings: servings

Calories: 200kcal

1 cup Water Provides moisture to the dough; no substitutions are needed.
½ cup Unsalted Butter Adds richness; substitute with coconut oil for dairy-free option.
1 tablespoon Granulated Sugar Sweetens the dough; reduce for less sweetness.
¼ teaspoon Salt Enhances flavor; essential for balance.
1 cup All-purpose Flour Creates structure; gluten-free option available.
2 large Eggs Provides moisture; substitute with flax eggs for vegan version.
1 teaspoon Vanilla Extract Adds depth; consider almond extract for a twist.

Vegetable Oil Used for frying; choose neutral oils with high smoke points.
1 cup Granulated Sugar (for coating) Sweetens churros post-frying; no substitutions available.
1 tablespoon Ground Cinnamon Coats churros with warm spice flavor.

1 cup Chocolate Chips Creates the rich sauce; dark chocolate can be used for deeper flavor.
1 cup Heavy Cream Provides mouthfeel; substitute with coconut cream for dairy-free option.

In a medium saucepan, combine 1 cup of water, ½ cup of unsalted butter, 1 tablespoon of granulated sugar, and ¼ teaspoon of salt over medium heat. Stir until it reaches a rolling boil, ensuring the butter melts completely.
Allow the dough to cool for about 5 minutes, then add 2 large eggs, beating after each addition until smooth. Incorporate 1 teaspoon of vanilla extract for extra flavor, mixing until blended.
In a deep fryer or large pot, heat vegetable oil until it reaches 375°F. Prepare your piping bag with a star tip for shaping.
Transfer the dough into the piping bag. Pipe 4 to 6-inch strips into the hot oil, cutting the dough with scissors. Avoid overcrowding to ensure even frying.
Fry the churros for about 2 to 3 minutes per side until golden brown. Remove and drain on paper towels to remove excess oil.
While warm, roll churros in a mixture of 1 cup of granulated sugar and 1 tablespoon of ground cinnamon until well coated.
For the dipping sauce, heat 1 cup of heavy cream until simmering, then stir in 1 cup of chocolate chips until smooth.
Serve warm churros with the chocolate dipping sauce and enjoy!

Maintain oil temperature at 375°F for perfect churros. Store in an airtight container for up to 24 hours.