Ingredients
- Whole milk: 124 g (½ cup)
- Granulated sugar: ½ teaspoon
- Kosher salt: 1 pinch
- Unsalted butter: 75 g (5 tablespoons)
- All-purpose flour: 6 tablespoons
- Whole eggs: 3
- Canola oil: 2 – 4 cups (for frying)
- Granulated sugar: 1 cup
- Ground cinnamon: 2 teaspoons
- Heavy cream: 100 g (⅓ cup + 1 tablespoon)
- Kosher salt: 1 pinch
- Corn syrup: 1 tablespoon
- Vanilla extract: ½ teaspoon
- Dark chocolate (70-80% cacao): 55 g (2 oz)
Instructions
- Combine milk, sugar, salt, and butter in a saucepan over medium heat.
- Bring to a full boil and add flour all at once.
- Stir until a thick dough forms, about 3 minutes.
- Transfer dough to a bowl and cool to 165°F.
- Add eggs one at a time, mixing until smooth.
- Pipe churro dough onto parchment-lined sheet and freeze for 45–60 minutes.
- Boil heavy cream, salt, corn syrup, and vanilla for the chocolate sauce.
- Pour hot cream over dark chocolate and whisk until smooth.
- Heat oil to 350°F–375°F in a skillet.
- Fry churros in small batches for 3–5 minutes until golden brown.
- Remove from oil and toss in cinnamon sugar.
- Serve churros with chocolate sauce immediately.
Notes
Use quality ingredients for best flavor. Fry in small batches to maintain oil temperature.
- Prep Time: 75 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 churro
- Calories: 410
- Sugar: 26g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: churros, chocolate sauce, dessert, Spanish desserts, homemade churros