Let’s dive into a comforting classic with flair: Churros with Spiced Chocolate Sauce. These crispy golden pastries, dusted in cinnamon sugar and dipped into rich, warm chocolate with a hint of chili and cinnamon, are a festive treat perfect for sharing — or hoarding all to yourself.
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Churros Dough
1cupwater
2tbspgranulated sugar
½tspsalt
2tbspunsalted butter
1cupall-purpose flour
1tspvanilla extract
2large eggs
Neutral oil, for frying (vegetable, canola, or sunflower)
For the Cinnamon Sugar Coating
½cupgranulated sugar
1tspground cinnamon
For the Spiced Chocolate Sauce
3 ½ozdark chocolate, chopped
½cupheavy cream or whole milk
1tbspbrown sugar (optional)
½tspcinnamon
¼tspchili powder or cayenne (adjust to heat preference)
Pinch of salt
Make the Churro Dough
1
In a medium saucepan, combine water, sugar, salt, and butter. Bring to a simmer over medium heat until butter melts.
Remove from heat and immediately add flour all at once. Stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the pan sides.
Let cool for 5–7 minutes, then stir in the vanilla and beat in the eggs one at a time, mixing until smooth and glossy.
Heat the Oil
2
Pour about 2 inches of oil into a deep skillet or saucepan.
Heat to 350°F (175°C) — use a thermometer for best accuracy.
Pipe and Fry the Churros
3
Transfer dough to a piping bag fitted with a large star tip.
Pipe 4–6 inch strips of dough into the hot oil, cutting with scissors or a knife.
Fry 3–4 churros at a time for 2–3 minutes per side, or until golden brown.
Remove with a slotted spoon and drain on a paper towel-lined tray.
Pipe and Fry the Churros
4
Transfer dough to a piping bag fitted with a large star tip.
Pipe 4–6 inch strips of dough into the hot oil, cutting with scissors or a knife.
Fry 3–4 churros at a time for 2–3 minutes per side, or until golden brown.
Remove with a slotted spoon and drain on a paper towel-lined tray.
Coat with Cinnamon Sugar
5
While churros are still warm, roll them in the cinnamon sugar mixture until well coated.
Make the Spiced Chocolate Sauce
6
In a small saucepan, heat cream (or milk) until just steaming.
Remove from heat, add chopped chocolate, and stir until melted and smooth.
Stir in cinnamon, chili, brown sugar (if using), and salt. Keep warm for dipping.
Serving Suggestions
7
Serve churros warm on a platter with a ramekin of chocolate sauce in the center.
Optional: dust with powdered sugar for extra flair.
Pairs beautifully with coffee, hot chocolate, or horchata.
Ingredients
For the Churros Dough
1cupwater
2tbspgranulated sugar
½tspsalt
2tbspunsalted butter
1cupall-purpose flour
1tspvanilla extract
2large eggs
Neutral oil, for frying (vegetable, canola, or sunflower)
For the Cinnamon Sugar Coating
½cupgranulated sugar
1tspground cinnamon
For the Spiced Chocolate Sauce
3 ½ozdark chocolate, chopped
½cupheavy cream or whole milk
1tbspbrown sugar (optional)
½tspcinnamon
¼tspchili powder or cayenne (adjust to heat preference)
Pinch of salt
Directions
Make the Churro Dough
1
In a medium saucepan, combine water, sugar, salt, and butter. Bring to a simmer over medium heat until butter melts.
Remove from heat and immediately add flour all at once. Stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the pan sides.
Let cool for 5–7 minutes, then stir in the vanilla and beat in the eggs one at a time, mixing until smooth and glossy.
Heat the Oil
2
Pour about 2 inches of oil into a deep skillet or saucepan.
Heat to 350°F (175°C) — use a thermometer for best accuracy.
Pipe and Fry the Churros
3
Transfer dough to a piping bag fitted with a large star tip.
Pipe 4–6 inch strips of dough into the hot oil, cutting with scissors or a knife.
Fry 3–4 churros at a time for 2–3 minutes per side, or until golden brown.
Remove with a slotted spoon and drain on a paper towel-lined tray.
Pipe and Fry the Churros
4
Transfer dough to a piping bag fitted with a large star tip.
Pipe 4–6 inch strips of dough into the hot oil, cutting with scissors or a knife.
Fry 3–4 churros at a time for 2–3 minutes per side, or until golden brown.
Remove with a slotted spoon and drain on a paper towel-lined tray.
Coat with Cinnamon Sugar
5
While churros are still warm, roll them in the cinnamon sugar mixture until well coated.
Make the Spiced Chocolate Sauce
6
In a small saucepan, heat cream (or milk) until just steaming.
Remove from heat, add chopped chocolate, and stir until melted and smooth.
Stir in cinnamon, chili, brown sugar (if using), and salt. Keep warm for dipping.
Serving Suggestions
7
Serve churros warm on a platter with a ramekin of chocolate sauce in the center.
Optional: dust with powdered sugar for extra flair.
Pairs beautifully with coffee, hot chocolate, or horchata.
