Churros and Chocolate

View featured products

This churros recipe is incredibly easy, and makes truly great churros that are hot and crisp on the outside, fluffy on the inside.


  • 120 ml water
  • 120 ml whole milk
  • 8 tablespoons unsalted butter
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 120 g plain flour
  • 2 large eggs, straight from the fridge
  • Oil for frying

For the chocolate dipping sauce:

  • 120 g chopped dark chocolate or chocolate chips
  • 180 ml double cream
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For coating:

  • 100 g granulated sugar
  • 1 teaspoon cinnamon


  1. Start the churro dough—Add water, milk, butter, sugar, and salt to a medium saucepan over medium heat. Cook, stirring frequently, until mixture boils. Remove from heat.
  2. Add the flour—Immediately add flour (all at once) and stir vigorously with a wooden spoon until all the flour is thoroughly mixed in.
  3. Return to medium heat and continue stirring until dough comes together in a ball leaving a thin film on the bottom of pan. This should take about 2 minutes.
  4. Finish the dough—Transfer to a large bowl and beat with an electric mixer on medium speed until mixture cools slightly, about 2 minutes.
  5. Add eggs one at a time, beating until each one incorporates before adding the next. Continue beating until dough becomes smooth.
  6. Prepare to fry—Add vegetable oil to a large pan until it’s about 2 inches deep. Place over medium heat until it reaches 190°C.
  7. In a shallow bowl or baking dish, mix together granulated sugar and cinnamon for rolling.
  8. Fry the churros—Transfer dough to a pastry bag fitted with a large open star tip. Hold bag a few inches above the oil and carefully pipe 4- to 6-inch long ropes of dough, cutting with scissors.
  9. Work in batches, about 4-5 churros at a time. Fry until golden on the underside, about 1 1/2 minutes. Flip and continue frying for another minute or so.
  10. Remove churros with tongs or a slotted spoon, roll in cinnamon sugar mixture, and transfer to a cooling rack.
  11. Repeat with remaining dough, making sure that oil temperature returns to 190°C after each batch.
  12. Meanwhile, make the sauce—Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour hot cream over chocolate and let sit till chocolate melts, about 2 minutes.
  13. Add cinnamon and salt and whisk till everything’s combined. Transfer to serving bowl.
  14. Serve and enjoy—Transfer warm churros to a bowl or plate, add a side of chocolate dipping sauce and dig in!

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.