These Homemade Churros Might Be The Most Irresistible Dessert Ever

Golden, crisp, and dusted in cinnamon sugar, homemade churros are the kind of treat that instantly brightens your day.

They’re sweet but not too sweet, soft on the inside with that irresistible crunch on the outside.

Served with a rich chocolate dipping sauce, they taste like something you’d find at a bustling street fair or café in Madrid – but they’re surprisingly easy to make right at home.

Ingredients

Churros:

6 tbsp. (85 g.) unsalted butter
2 tbsp. plus 1 c. granulated sugar, divided
1 tsp. pure vanilla extract
1 c. (120 g.) all-purpose flour
1 tsp. kosher salt
1/4 c. ground cinnamon
2 large eggs
Vegetable oil, for frying

Chocolate Dipping Sauce:
3/4 c. dark chocolate chips
3/4 c. heavy cream
1 tsp. ground cinnamo
1/4 tsp. kosher salt

Make The Dough

In a large saucepan over medium heat, combine butter, 2 tablespoons of sugar, and 1 cup of water.

Bring the mixture to a gentle boil, then stir in a splash of vanilla extract.

Remove from the heat and quickly add the flour and salt, stirring with a wooden spoon until the dough thickens and pulls away from the sides of the pan – this takes about 30 seconds.

Let the dough cool for about 10 minutes before moving on.

Add The Eggs And Prepare For Frying

Once cooled slightly, beat in the eggs one at a time using a handheld mixer on medium speed, mixing well after each addition until the dough becomes smooth and glossy.

Transfer the mixture to a piping bag fitted with a large open star tip – this gives churros their signature ridged shape.

Meanwhile, heat oil in a large pot to 375°F, using a deep-fry thermometer to keep the temperature steady.

Pipe And Fry The Churros

Hold the piping bag a few inches above the hot oil and pipe out 6-inch-long strips of dough, cutting each one off with kitchen scissors.

Fry the churros in batches, turning occasionally, until golden brown and crisp – about 4 to 5 minutes per batch.

Be sure to maintain the oil temperature between batches for consistent results.

Coat In Cinnamon Sugar

In a shallow dish, combine 1 cup of sugar with ground cinnamon.

As soon as the churros come out of the oil, roll them in the cinnamon sugar mixture to coat every ridge.

Transfer them to a wire rack to cool slightly while you make the chocolate sauce.

Make The Dipping Sauce And Serve

For the sauce, add chocolate chips to a heatproof bowl. In a small saucepan, bring cream to a simmer, then pour it over the chocolate.

Let it sit for 2 minutes, then whisk in cinnamon and a pinch of salt until smooth and glossy.

Arrange the churros on a platter, serve with the warm chocolate dipping sauce on the side, and get ready for the kind of dessert that makes everyone reach for seconds.