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–+ servings
easy churros in a white bag standing straight up
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Easy Churros with Chocolate Sauce

Easy churros with a 5 minute batter are wonderfully easy to make with pantry ingredients and fly-off-the-plate delicious! These homemade churros boast perfectly crunchy outsides, tender insides and cinnamon and sugar all over.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 15 churros

Ingredients

Equipment

  • 1 cloth pastry bag or heavy-duty plastic pastry bag
  • 1 large open star pastry tip such as Wilton #2110/1M

Cinnamon and Sugar Coating

Churros

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon Vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup boiled water (stove or microwave)
  • 3 cups+ vegetable oil for frying

Chocolate Sauce

  • 4 oz. dark baking chocolate chopped
  • 1/2 cup heavy cream

Instructions

Coating

  • Whisk together cinnamon and sugar in a long, shallow dish, set aside. Line a plate with paper towels, set aside.

Churros

  • Whisk flour, 1 tablespoon sugar, baking powder and salt in a medium bowl. Add vanilla, oil and water and mix with a spatula just until combined - don't overmix. It will be wet, thick and sticky.
  • Transfer dough into a pastry bag fitted with a large open star tip.
  • Add oil so it is 3-4 inches deep in a large deep sided skillet. Heat over medium heat to 350 degrees F. You may need to turn oil down to LOW if your stove runs hot (I heated my stove on medium then cooked on low).
  • Working in batches of three, pipe 4-6" lengths of dough into the hot oil, snipping with scissors at the end to release dough into the oil. Fry churros until golden, rotating a few times so the churros cook evenly.
  • Transfer churros to prepared paper-towel lined plate briefly to dab excess oil then immediately transfer to cinnamon and sugar and roll until evenly coated. Repeat with the remaining dough. Serve churros hot with Chocolate Sauce (recipe to follow).

Chocolate Sauce

  • When ready to serve churros, make Chocolate Sauce. Add heavy cream to a microwave safe bowl and microwave 60-90 seconds or until very hot. Add chopped chocolate and press to immerse in chocolate. Let sit one minute then whisk until smooth.

Notes

  • If you can't find the Wilton 1M, you can use any large tip such as the larger Ateco #826.  If you only have smaller tips, you can use those just be aware your churros will cook very quickly and be more crispy.  You can also roll your dough into thin strips if you don’t have piping bag/tips but smooth churros tend to flatten when frying and they will be more dense and chewy.
  • It is important to use a cloth or heavy-duty plastic pastry bag because regular plastic bags will split from the heat and the pressure.
  • If your dough is runny, you may need to add more flour.  This could be the case in more tropical areas.
  • I use a deep sided skillet so its easy to snip the churro dough, otherwise if you use a large pan like a Dutch oven, you are snipping too high and the churro dough will fall into the oil and splatter.
  • When snipping the churro dough into the oil, snip it away from you and stand back to avoid any hot oil splatters.
  • If you churro dough is curved while cooking in the oil, you can use tongs to gently straighten it.
  • Only fry 3 at a time because cooing too many at a time lowers the oil temperature.
  • Take care you roll the churros in cinnamon and sugar immediately after dabbing off the oil otherwise the coating will not stick.
  • Make the chocolate sauce while the last batch of churros are frying or just after the last batch is completed because the chocolate sauce will thicken as it cools.  If it does thicken, you can stir in ½ teaspoon vegetable oil and heat for 10 seconds, whisk and heat again if needed.
  • I would recommend doubling the recipe for anyone wanting to serve more than 2-3 people as thy are ADDICTING and go down super easy.
TEXTURE PROBLEM SOLVING
When in doubt – turn down the temperature of your oil!  Most problems are caused by the oil being too hot.  The churros will cook more evenly with just the right temperature oil. Slow and steady and you’ll get a perfect golden color and a churro cooked through.  Here are some problem solving tips:
  • If your dough is raw/underdone on the inside but your churro is done on the outside, you need to lower your oil temperature because the outside of the churro is cooking faster than the inside and giving you the impression that it’s done.
  • If our churro is chewier than you would like, you need to cook them longer so the outside is crispier.  If cooking them longer will produce a burnt outside then you need to lower your oil temperature.
  • If your churro is brittle, you may have overworked your dough or the churro is overcooked.  You either need to cook your churros for less time, just until it’s golden or lower your oil temperature.