Crispy on the outside and soft on the inside, homemade churros dipped in warm, silky chocolate sauce are one of my favorite indulgent treats. I love how simple ingredients come together to create something so irresistible — perfect for dessert or a sweet snack with coffee.
Why You’ll Love This Recipe
I love this churro recipe because it brings the joy of a fairground favorite right into my kitchen. The dough comes together quickly, and frying them fills the air with that irresistible bakery aroma. The rich chocolate sauce is easy to make and adds the perfect finishing touch. Whether I’m serving them at a party or just treating myself, these churros never fail to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the churros:
½ cup milk
½ cup water
2 tablespoons sugar
½ teaspoon salt
2 tablespoons butter
1 cup all-purpose flour
Oil for frying
For the chocolate sauce:
½ cup heavy cream
½ cup dark chocolate chips or chopped chocolate
1 tablespoon sugar (optional, depending on sweetness preference)
Directions
I start by combining milk, water, sugar, salt, and butter in a medium saucepan. I bring it to a simmer over medium heat.
Once the butter melts, I add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
I let the dough cool slightly before transferring it to a piping bag fitted with a star tip.
I heat oil in a deep pot to 350°F (175°C). Then, I pipe 4–6-inch strips of dough directly into the oil, cutting with scissors.
I fry the churros until golden brown, turning occasionally for even color, about 2–3 minutes per batch.
I drain them on paper towels and roll them in cinnamon sugar while still warm.
For the chocolate sauce, I heat the cream until just simmering, then pour it over the chocolate chips. I let it sit for a minute before stirring until smooth and glossy.
I serve the churros warm with the chocolate sauce for dipping.
Servings and Timing
This recipe makes about 12–15 churros. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Sometimes I add a touch of vanilla or orange zest to the dough for extra flavor.
I like making a spiced sugar coating with cinnamon and nutmeg for a cozy twist.
For a lighter dip, I occasionally use caramel or dulce de leche instead of chocolate.
Storage/Reheating
I keep leftover churros in an airtight container at room temperature for up to 2 days. To reheat, I place them in the oven at 350°F (175°C) for about 5 minutes to restore their crispiness. I store any leftover chocolate sauce in the fridge and reheat it gently in the microwave or over low heat before serving.
FAQs
How do I prevent churros from becoming soggy?
I make sure the oil is hot enough before frying and avoid overcrowding the pan. Draining them on paper towels helps remove excess oil.
Can I make the dough ahead of time?
Yes, I can make the dough up to a day in advance and refrigerate it. I let it come to room temperature before piping and frying.
What type of oil is best for frying churros?
I prefer neutral oils like vegetable or canola oil because they have a high smoke point and don’t affect the flavor.
Can I bake churros instead of frying them?
Yes, I can pipe them onto a baking sheet and bake at 400°F (200°C) for about 15–20 minutes, then broil briefly to brown. They won’t be quite as crispy but still delicious.
Why did my churros burst while frying?
If the oil is too hot or the dough is too thick, churros can burst. I make sure the oil temperature stays steady and the dough is well-mixed and smooth.
Conclusion
Making churros at home is simpler than it looks and incredibly satisfying. I love watching them puff up in the oil and dipping the golden sticks into warm chocolate sauce. With a little practice, I can recreate that classic churro stand experience right in my kitchen — and trust me, they taste even better fresh.
Crispy on the outside and soft on the inside, these homemade churros are paired with a rich chocolate sauce, creating a delightful dessert or snack that brings fairground magic into your kitchen.
Total Time:30 minutes
Yield:12–15 churros
Ingredients
½ cup milk
½ cup water
2 tablespoons sugar
½ teaspoon salt
2 tablespoons butter
1 cup all-purpose flour
Oil for frying
½ cup heavy cream
½ cup dark chocolate chips or chopped chocolate
1 tablespoon sugar (optional)
Instructions
In a medium saucepan, combine milk, water, sugar, salt, and butter. Bring to a simmer over medium heat.
Once butter is melted, add flour all at once and stir vigorously until a dough forms and pulls away from the pan.
Let the dough cool slightly, then transfer it to a piping bag fitted with a star tip.
Heat oil in a deep pot to 350°F (175°C).
Pipe 4–6-inch strips of dough into the hot oil, cutting with scissors. Fry until golden brown, about 2–3 minutes, turning for even color.
Drain churros on paper towels and roll in cinnamon sugar while still warm.
To make the chocolate sauce, heat the cream until just simmering, then pour over the chocolate. Let sit 1 minute, then stir until smooth. Add sugar if desired.
Serve churros warm with the chocolate sauce for dipping.
Notes
Add vanilla or orange zest to the dough for flavor.
Use spiced sugar with cinnamon and nutmeg for a cozy twist.
Try caramel or dulce de leche instead of chocolate sauce.
Store churros in an airtight container for up to 2 days and reheat in the oven to crisp up.
Refrigerate leftover chocolate sauce and reheat gently before serving.
